Gota (fritters) are made with chickpea flour and vegetables. The most common type of gota is methi (fenugreek) ni bhaji (greens) na gota (fritters). Fenugreek greens are widely available during winter months. Gota is very popular street food and usually eaten as a snack with hot tea. When you buy gota from a street vendor or farsan (savory food) shop, you will also get kathi chutney, Green Papaya Cachumber and stir fried green chilies, especially in Gujarat.
Methi ni Bhaji na Gota
Fenugreek greens fritters
- 2 cups chickpea flour or more
- ½ cup coarse whole wheat flour or cream of wheat
- ¼ cup yogurt or buttermilk
- 2 tablespoons olive oil
- 2 cups packed chopped methi ni bhaji (fenugreek greens either fresh or frozen, thawed)
- ¼ cup chopped cilantro
- 2 jalapeno or serrano chili, minced
- 2-inch piece of ginger, peeled and minced
- 1 teaspoon coriander seeds, toasted and crushed
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- 3 teaspoons salt
- 4 teaspoons sugar
- Water as needed
- Canola or similar oil for frying
- In a medium sized mixing bowl, whisk together 1 cup water, olive oil and yogurt or buttermilk. Add chickpea flour and ¼ cup of wheat flour or cream of wheat. Combine flour with water, if some dry flour remains, it is fine.
- Add spices, greens and rest of ingredients (except water). Combine with flour and if batter is too dry gradually add more water until thick fritter batter forms. Let batter rest for an hour.
- Heat oil in a frying pan until ready to fry.
- Just before frying, add remaining wheat flour or cream of wheat. Check the consistency of batter. If it too thick, add more water to thin out. If it is too thin, add more chickpea flour. Taste seasoning and adjust according to taste. If you want to make spicier, add more chili powder.
- Once oil is hot enough to fry, drop about 2 tablespoons of batter for a fritter with your hands or small ice cream scoop. Drop 6-7 fritters in hot oil and fry them until golden brown and crunchy, 3 to 4 minutes. Repeat until all batter is gone. You can let excess oil drip from fritters on a paper towel lined plate or wired racked pan.
- Serve warm and accompanied with any one or more condiments like cilantro chutney, kathi chutney, green papaya cachumber and cucumber raita. Can be served as a snack or an appetizer.
You can also make this same recipe with spinach.