Gujarati Methi Na Gota: Perfect Rainy Day Snack Or Chai Time

By Garima Johar August 14, 2025

[{"selector":"#anim-cfd67578-9570-4471-bc05-3e52ff711dc9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-7c31588f-32a5-4562-afca-969f1d501611","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-612c3a22-ee17-4055-b125-f3c83ad2b66c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Fritters are the best snacks to pair with evening tea, especially in rainy weather. For a crispy tea-time snack, why don’t you make Gujarati-style methi na gota at home with this easy recipe?

Ingredients

[{"selector":"#anim-86ea7feb-5ce2-4ed0-be4e-148a8f9559ed [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-c6526ee1-e12c-4291-a8e4-4767ed087efb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ae45c883-2c12-44f9-b865-b0ce700a361d","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-0fad7320-6625-427a-9113-c577f60d7a63","keyframes":{"transform":["translate3d(0px, 161.47878%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup besan 1/2 cup chopped methi leaves 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1/4 teaspoon cumin powder 1/4 teaspoon garam masala 1/4 teaspoon baking soda Salt to taste Water as needed Oil for frying

Step 1

[{"selector":"#anim-e1a97b2d-df71-4b3c-b36b-de817ba5a5ee [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, -5.65197593645183e-7%) scale(1.4098360655737705)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-f94dd774-f8a0-40aa-92e2-f5ae3c43b7a9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5a59576-7295-4ba2-81ca-1fe6fd310568","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a0b8397c-b622-4e21-9bb0-227e591b111e","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix besan, turmeric, red chilli, cumin powder, garam masala, baking soda, and salt.

Step 2

[{"selector":"#anim-0ff4cda5-ecd8-477e-9b81-23e323659b77 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-0286e05c-d927-4c84-abb5-fed8b74c8317","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-39836458-f648-48cf-b348-0b0bdbcea452","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4d500c68-17a2-4c45-a403-4db7d3164300","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add in chopped methi leaves. Gradually add water to make a smooth batter.

Step 3

[{"selector":"#anim-fab679a3-f5d0-4ca9-8f0e-03b48a948b77 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-9.642857177964636%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-363f07a7-ce61-4804-8020-cb897ee3695c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-04e969d3-ad35-45b8-bedd-cd8cf50d6a43","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-369b99c5-62b0-49f8-9f89-9df6274e5ce3","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat some oil in a kadhai. Take small portions of the batter and deep fry till crispy.

Step 4

[{"selector":"#anim-770f0965-abe6-4346-8723-bcf8aef87202 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-470c2023-de31-49cd-8413-fd31c2515724","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1cced193-522a-4eb1-9b8e-23dd8aec418c","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d2cb5593-956e-4a82-928b-45662a08ed38","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Drain the pakoras on tissue paper and serve hot with imli or green chutney.

[{"selector":"#anim-0b55b438-2378-4790-970a-202f3c0dcb73 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More