How to make Methi Gota -

A three flour combination pakora.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Coriander Seeds (साबुत सूखा धनिया)

Cuisine : Gujarati

Course : Snacks and Starters

Methi Gota

Methi Gota Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Gota Recipe

  • Fenugreek Leaves 2 Large bunch

  • Coriander Seeds 1 medium bunch

  • Rice 3 1/2 tablespoons

  • Split Bengal gram (chana dal) 3 1/2 tablespoons

  • Gram flour (besan) 1 1/2 cups

  • Ginger paste 2 teaspoons

  • Green chilli paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 3 1/2 tablespoons

  • Sugar 1/2 teaspoon

  • Sesame seeds (til) 1 tablespoon

  • Soda bicarbonate a pinch

  • Ripe banana mashed 1

  • Salt to taste

  • Oil to deep fry


Step 1

Dry grind rice and chana dal and keep aside. Take chopped fenugreek and coriander leaves in a bowl. Add gram flour, rice and chana flour, ginger paste, green chilli paste, red chilli powder, turmeric powder, yogurt, sugar, sesame seeds, soda bicarbonate, mashed banana and salt.

Step 2

Add a little water to make a thick batter. Add one tablespoon of hot oil. Mix well. Heat oil in a kadai and drop teaspoonfuls of batter into the hot oil.

Step 3

Deep-fry the gotas till golden. Drain onto an absorbent paper and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.