![Methi na gota](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/no-image-empty-table.png)
Dish
Methi na gota
To make Methi na gota, fenugreek leaves are mixed with chickpea flour, spices such as cumin and coriander, and yogurt. The mixture is then formed into small balls and deep-fried until golden brown. Methi na gota is often served with a side of chutney or ketchup.
Origins and history
Methi na gota originated in the state of Gujarat in western India. It is a popular snack food in Gujarat and is often served at weddings and other celebrations.
Dietary considerations
Methi na gota is vegetarian and can be made vegan by omitting the yogurt.
Variations
Variations of Methi na gota include adding different vegetables or using different types of chutney.
Presentation and garnishing
Methi na gota can be presented on a platter with the chutney or ketchup in the center. Garnish with fresh cilantro or mint leaves.
Tips & Tricks
To make Methi na gota extra flavorful, add a tablespoon of grated ginger to the mixture before forming into balls.
Side-dishes
Methi na gota can be served with a side of chutney or ketchup. It can also be used as a topping for chaat or other Indian street foods.
Drink pairings
Methi na gota pairs well with a hot cup of chai or a cold glass of buttermilk.
Delicious Methi na gota recipes
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