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Crispy on the outside, soft and fluffy on the inside, these Gujarati fenugreek fritters are a delightful tea-time snack. The slight bitterness of methi is perfectly balanced with spices for an irresistible flavor.
Prepare the Batter
Heat Oil and Activate Batter
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Crispy on the outside, soft and fluffy on the inside, these Gujarati fenugreek fritters are a delightful tea-time snack. The slight bitterness of methi is perfectly balanced with spices for an irresistible flavor.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 303.11 calories per serving with 9.79g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Gotas
Serve Hot
Incorporate finely chopped onions, spinach (palak), or grated carrots into the batter for added flavor and nutrition.
To make a Jain-friendly version, simply omit the ginger paste from the recipe.
Increase the heat by adding more chopped green chilies, a pinch of garam masala, or a teaspoon of red chili powder to the batter.
For a different texture, you can substitute a portion of the besan with coarse chickpea flour (ladoo besan) or add a tablespoon of rice flour for extra crispiness.
Besan (gram flour) is the primary ingredient and is an excellent source of plant-based protein, which is essential for muscle repair and overall body function.
Both methi leaves and besan are high in dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The inclusion of spices like ajwain (carom seeds) and asafoetida (hing) is traditional in Gujarati cuisine for their digestive properties, helping to prevent bloating and indigestion.
Methi (fenugreek) leaves are a great source of iron, a vital mineral that helps in the formation of red blood cells and prevents anemia.
A serving of 5 Methi na Gota pieces contains approximately 200-250 calories, primarily from the besan and the oil absorbed during deep frying.
Methi na Gota can be a part of a balanced diet when eaten in moderation. The key ingredients, methi (fenugreek) and besan (gram flour), are nutritious, providing fiber and protein. However, since they are deep-fried, they are high in calories and fat. For a healthier version, you can try making them in an air fryer.
This usually happens for two reasons: either the batter was overmixed after adding the baking soda, which deflates the air, or the hot oil activation step was skipped. This step is crucial for creating a light, porous texture.
Yes, you can. Preheat your air fryer to 180°C (350°F). Place small dollops of the batter on a greased parchment paper in the air fryer basket, spray with a little oil, and air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less oily but might be denser than the deep-fried version.
Methi na Gota are best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an air fryer or a preheated oven at 180°C (350°F) for 5-7 minutes to regain some of their crispiness.
If your batter is too thin, it won't hold its shape and will absorb a lot of oil. To fix this, simply add a tablespoon of besan at a time and mix until you achieve a thick, dropping consistency.