Uploaded December 2025 | Updated September 2026, 2 weeks ago
This Methi Na Gota is a classic Gujarati favourite, loved at highway dhabas and street stalls alike and the perfect thing to make while methi is in season. 🌿✨
With all the tips to get them crispy on the outside and fluffy on the inside, this one’s truly special.
I’ve also shared the traditional besan kadhi that’s served alongside it. Happy cooking! ❤️
Written Recipe - Methi na Gota
Prep time: 15-20 minutes
Cooking time: 10-15 minutes
Serves: 5-6 people
Ingredients:
BATTER:
BESAN | बेसन 2 CUPS
BAKING SODA | बेकिंग सोडा 1/4 TSP
FINE RAVA | बारीक रवा 2 TBSP
WATER | पानी 3/4 CUP – 1 CUP (ADDED GRADUALLY)
FENUGREEK | मेथी 1 CUP
FRESH CORIANDER | हरा धनिया 1/2 CUP (ROUGHLY CHOPPED)
GREEN CHILLI | हरी मिर्च 3–4 NOS. (FINELY CHOPPED)
GINGER | अदरक 2 INCH (FINELY CHOPPED) CORIANDER SEEDS | धनिया के बीज 1 TBSP (ROUGHLY CRUSHED)
AJWAIN | अजवाइन 1/2 TSP (CRUSHED)
HING | हींग 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
BLACK PEPPER | काली मिर्च 1/4 TSP (COARSELY CRUSHED)
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
HOT
OIL | गरम तेल 2–3 TBSP
SALTED CHILLI:
PAKODA MIRCHI | पकोड़ा मिर्च AS REQUIRED SALT | नमक A PINCH
Method:
In a large bowl, sieve the besan along with baking soda. Add the fine rava and gradually add water while whisking continuously to form a thick, smooth besan batter. Whisk well to incorporate air, this helps make the pakode light. Cover the batter and let it rest for 15–20 minutes.
While the batter rests, finely chop the methi leaves and prepare the besan kadhi.
Once the methi is ready and the kadhi is done, set oil in a deep kadhai to heat for frying.
After resting, add the chopped methi to the batter along with the remaining ingredients. Mix gently using a spatula. Add a few tablespoons of hot oil from the frying kadhai into the batter and mix well, this step is important as it helps make the gota crisp on the outside while staying moist inside.
The final batter should be semi-thick, not runny. You should be able to scoop it easily with your fingers.
When the oil is hot, scoop small portions of the batter using your fingers and gently push them into the oil using your thumb. Fry the pakode on medium flame, turning occasionally, until they are evenly golden, crisp, and cooked through.
Remove the fried pakode using a spider and transfer them to a sieve so excess oil drains off. Fry the remaining batch in the same manner.
In the same hot oil, place a spider and add slit pakoda chillies. Fry them briefly, slitting the chillies is important to prevent spluttering. Once fried, transfer them to a bowl and sprinkle with salt.
Your hot, crispy Methi na Gota are ready.
Serve immediately with salted fried chillies, besan kadhi, and hot chai.
Besan Kadhi
Ingredients:
BESAN | बेसन 1/4 CUP
WATER | पानी 2 CUPS (ADDED GRADUALLY) TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SALT | नमक TO TASTE
SUGAR | शक्कर 1–2 TBSP
GROUNDNUT OIL | मूंगफली का तेल 2 TBSP MUSTARD SEEDS | राई 1/2 TSP
HING | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8–10 NOS.
GREEN CHILLI | हरी मिर्च 2 NOS. (ROUGHLY CUT) SALT | नमक IF REQUIRED
LEMON JUICE | नींबू का रस 1/2 SMALL LEMON
Method:
In a bowl, add the besan and gradually whisk in water to form a smooth, lump-free mixture. Add turmeric powder, salt and sugar, and whisk again until everything is well combined.
Set a saucepan over high flame and add groundnut oil. Once the oil is hot, add mustard seeds and allow them to crackle. Add hing, curry leaves and green chillies, stir briefly, then immediately pour in the prepared besan & water mixture.
Stir continuously and bring the kadhi to a gentle simmer. Cook over medium flame for 3–5 minutes, stirring often. The kadhi will start to thicken, keep in mind that it thickens further as it cools, so avoid overcooking.
Taste and adjust seasoning if required. Switch off the flame, allow it to cool slightly, then add lemon juice and mix well.
Let the kadhi cool down completely.
Your cool, lightly tangy Besan Kadhi is ready to be served with Methi na Gota.
Follow Your Food Lab on:
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Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
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The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Base Batter 1:13
Chopping Methi 3:28
Besan Kadhi 3:59
Final Batter 6:50
Frying 8:55
Fried Chilli 11:42
Plating 12:40
Outro 13:40
This Methi Na Gota is a classic Gujarati favourite, loved at highway dhabas and street stalls alike and the perfect thing to make while methi is in season. 🌿✨
With all the tips to get them crispy on the outside and fluffy on the inside, this one’s truly special.
I’ve also shared the traditional besan kadhi that’s served alongside it. Happy cooking! ❤️
Written Recipe - Methi na Gota
Prep time: 15-20 minutes
Cooking time: 10-15 minutes
Serves: 5-6 people
Ingredients:
BATTER:
BESAN | बेसन 2 CUPS
BAKING SODA | बेकिंग सोडा 1/4 TSP
FINE RAVA | बारीक रवा 2 TBSP
WATER | पानी 3/4 CUP – 1 CUP (ADDED GRADUALLY)
FENUGREEK | मेथी 1 CUP
FRESH CORIANDER | हरा धनिया 1/2 CUP (ROUGHLY CHOPPED)
GREEN CHILLI | हरी मिर्च 3–4 NOS. (FINELY CHOPPED)
GINGER | अदरक 2 INCH (FINELY CHOPPED) CORIANDER SEEDS | धनिया के बीज 1 TBSP (ROUGHLY CRUSHED)
AJWAIN | अजवाइन 1/2 TSP (CRUSHED)
HING | हींग 1/4 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
BLACK PEPPER | काली मिर्च 1/4 TSP (COARSELY CRUSHED)
SALT | नमक TO TASTE
SUGAR | शक्कर 1 TBSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
HOT
OIL | गरम तेल 2–3 TBSP
SALTED CHILLI:
PAKODA MIRCHI | पकोड़ा मिर्च AS REQUIRED SALT | नमक A PINCH
Method:
In a large bowl, sieve the besan along with baking soda. Add the fine rava and gradually add water while whisking continuously to form a thick, smooth besan batter. Whisk well to incorporate air, this helps make the pakode light. Cover the batter and let it rest for 15–20 minutes.
While the batter rests, finely chop the methi leaves and prepare the besan kadhi.
Once the methi is ready and the kadhi is done, set oil in a deep kadhai to heat for frying.
After resting, add the chopped methi to the batter along with the remaining ingredients. Mix gently using a spatula. Add a few tablespoons of hot oil from the frying kadhai into the batter and mix well, this step is important as it helps make the gota crisp on the outside while staying moist inside.
The final batter should be semi-thick, not runny. You should be able to scoop it easily with your fingers.
When the oil is hot, scoop small portions of the batter using your fingers and gently push them into the oil using your thumb. Fry the pakode on medium flame, turning occasionally, until they are evenly golden, crisp, and cooked through.
Remove the fried pakode using a spider and transfer them to a sieve so excess oil drains off. Fry the remaining batch in the same manner.
In the same hot oil, place a spider and add slit pakoda chillies. Fry them briefly, slitting the chillies is important to prevent spluttering. Once fried, transfer them to a bowl and sprinkle with salt.
Your hot, crispy Methi na Gota are ready.
Serve immediately with salted fried chillies, besan kadhi, and hot chai.
Besan Kadhi
Ingredients:
BESAN | बेसन 1/4 CUP
WATER | पानी 2 CUPS (ADDED GRADUALLY) TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
SALT | नमक TO TASTE
SUGAR | शक्कर 1–2 TBSP
GROUNDNUT OIL | मूंगफली का तेल 2 TBSP MUSTARD SEEDS | राई 1/2 TSP
HING | हींग 1/4 TSP
CURRY LEAVES | कड़ी पत्ता 8–10 NOS.
GREEN CHILLI | हरी मिर्च 2 NOS. (ROUGHLY CUT) SALT | नमक IF REQUIRED
LEMON JUICE | नींबू का रस 1/2 SMALL LEMON
Method:
In a bowl, add the besan and gradually whisk in water to form a smooth, lump-free mixture. Add turmeric powder, salt and sugar, and whisk again until everything is well combined.
Set a saucepan over high flame and add groundnut oil. Once the oil is hot, add mustard seeds and allow them to crackle. Add hing, curry leaves and green chillies, stir briefly, then immediately pour in the prepared besan & water mixture.
Stir continuously and bring the kadhi to a gentle simmer. Cook over medium flame for 3–5 minutes, stirring often. The kadhi will start to thicken, keep in mind that it thickens further as it cools, so avoid overcooking.
Taste and adjust seasoning if required. Switch off the flame, allow it to cool slightly, then add lemon juice and mix well.
Let the kadhi cool down completely.
Your cool, lightly tangy Besan Kadhi is ready to be served with Methi na Gota.
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Base Batter 1:13
Chopping Methi 3:28
Besan Kadhi 3:59
Final Batter 6:50
Frying 8:55
Fried Chilli 11:42
Plating 12:40
Outro 13:40
