Gujarati Methi Na Gota Fenugreek Fritter Festival

Method

1. 1

   Make the batter: Combine gram flour, yogurt, sugar, turmeric, red chilli powder, coriander powder, ajwain, baking soda and salt. Mix.

2. 2

   Add water: Add water gradually to form a thick batter — slightly thicker than dosa batter.

3. 3

   Add fresh methi: Add finely chopped fresh fenugreek leaves. Mix thoroughly. The fenugreek provides a slight bitterness that contrasts with the sweet-spiced batter.

4. 4

   Rest 5 minutes: Allow the baking soda to activate.

5. 5

   Heat oil: Heat oil in a kadai on medium.

6. 6

   Test: Drop a small piece of batter — it should rise within 2 seconds.

7. 7

   Fry the gota: Drop rounded tablespoons of batter into the oil. Do not crowd the pan — fry in batches of 6 to 8.

8. 8

   Fry on medium heat: Fry 3 to 4 minutes, turning gently, until deep golden-brown all over. The yogurt in the batter creates a slightly soft interior while the exterior is crispy.

9. 9

   Drain on paper towels.

10. 10

    Serve hot with green chutney: Methi na Gota must be eaten hot — the contrast of the crispy outside and soft fenugreek-packed inside is best immediately after frying.

11. 11

    Note: Methi Na Gota (methi = fenugreek, gota = a Gujarati gram flour fritter with specific shape and composition) is the Uttarayan snack of Gujarat — the kite festival on January 14 is one of the most joyous of Gujarat's festivals and rooftops across Ahmedabad and Surat are covered with kite flyers from dawn. Methi gota is distributed from food tins among neighbours and handed to kite flyers throughout the day. The slightly bitter fenugreek balanced with the sweet-spiced batter is specifically the flavour associated with the Uttarayan holiday in Gujarati food memory.