Methi Na Gota


I must admit that the flavors of Gujarat refuses fade away from my kitchen despite leaving the land itself for 10years now. We enjoy Khakhra's and my Indonesian helper has mastered the art of khakra making. This time around, I made some Gota. Gota refreshed gastronomic memories of our stay in this Gandhian land. The 'many' ingredients added to the dish slowly take charge of your tastebuds at first and then, you get 'intoxicated' to these crispy, yummy and flavorful pakoras (Gota is a subset of pakoras, eh..for the benefit of non-Indian readers). A soft-hearted pakora with an crisp exterior makes every bite worth the 'guilt' that you are enjoying. Batches after batches drained on a tissue paper does not seem to quench the 'hunger'. Sometimes, hunger is more for your emotion than your 'cells' under which case, 'Gota' makes a perfect case to win your emotional hunger. I hate to write just for this, because the taste of the dish, refuses to fade away from my memory :D .Folks, enjoy Gota!!!

What you need for making Gota :
Methi leaves - 1 bowl (leaves from 1 big bunch)
*Methi=Fresh Fenugreek Leaves.
Besan Flour - 2 cups
*Besan Flour is gram flour
Semolina - 2tbsp
Curd (Yogurt) - 4tbsp
Coriander Seeds - 1tbsp (crushed)
White Sesame Seeds - 1tbsp
Ajwain Seeds - 1tsp
Jeera Seeds - 1tsp
Saunf Seeds - 1tsp
Turmeric Powder - 1/2 tsp
Redchilli Powder - 2tsp (add more if you want it to be spicy)
Ginger Greenchilli Paste - 1tbsp (increase the number of green chillies for a 'hot' taste)
Onion - 1 (chopped finely. I omitted this)
Garam Masala Powder - 1/2 tsp
Soda-bicarb - 1tsp (or eno fruit salt)
Sugar - 1/4tsp
Salt - as required
Hing/Asafoetida - a big pinch
Oil - 2 tsp for mixing with the batter and
enough oil for deep frying Gota.

1.Mix all the above ingredients listed above by adding them in the order mentioned. Don't panic if you miss the order, you will still end up eating delicious pakoda/gota.
2. Add little water at a time (if required) and make it into a semi-thick batter. The batter probably is little thicker than cake dough which is 'ready-to-go' into the oven.
3. Heat oil on medium flame. When oil is sufficiantly hot, spoon the batter little at a time to the oil. I use my hands to shape them and drop it into oil. I keep my batter little thick to get those round shaped pakoras.
4. Deep fry until they are golden brown in color. Drain them on to paper towels.

Serving Suggestion :

Typically, Gota is served with Kadhi but they are good on their own. Tomato sauce seems to shy away from Gota.




Shobha said...

So yummy and tempting..
Wish I could get methi here to make them.

Finla said...

I don't know tha tmuch aobut gujurathi cooking but these balls look so good.

notyet100 said...

Like the new look of ur blog,.and this looks delicious,.this is new for me,,,:)

Priya Suresh said...

Love this new look.. Simply awesome.. tempting methi na gota.

Shanthi Krishnakumar said...

Wow looks tempting and perfect

Hamaree Rasoi said...

Delicious looking methi pakoras. wonderfully tempting.


Vanamala Hebbar said...

hosadagi idhe recipe ...nice

Kannada Cuisine said...

Yummy yum! love anything crispy..BTW is this the same thing as Muthia?

Cham said...

Laks Lovely pictures- something different and should taste great with the kadi.
Love ur header :)

Unknown said...

love the picture..gota looks yumm..

Lifewithspices said...

very yummy ..

Dibs said...

Looks very crisp and yummmmmmy!

Miss the colourful pictures of Mysore.

Unknown said...

yummy delicious dish... following you...