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
More dishes from this category... Browse all »
A-gei
Taiwanese cuisine
Abará
Brazilian cuisine
Aburaage
Japanese cuisine
Acciughe sotto pesto
Italian cuisine
Accra
West African cuisine
Aggala
Indian cuisine
Airplane Olive
Greek cuisine
Alaisa fa'apopo
Samoan cuisine
More cuisines from this region...
East Indian cuisine
Spicy and tangy flavors, Uses a lot of herbs and spices (mustard seeds, cumin, coriander), Uses a lot of fish and seafood which give it a unique flavor
North East Indian cuisine
Spicy, Tangy, Flavorful, Unique
North Indian cuisine
Spicy, Tangy, Aromatic, Sweet, Uses a lot of oil and ghee
Other Indian cuisine
Spicy, Tangy, Sweet, Sour, Pungent
South Indian cuisine
Spicy, Tangy, Sweet, Savory, Aromatic
West Indian cuisine
Spicy, Bold, Tangy, Sweet, Savory