Fresh fenugreek greens gota

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Preparation Time : 50 minutes

Cooking Time : 6 – 8 minutes for each batch deep fried

Serving : 6 members


I know just two dishes that I use fresh fenugreek greens for . One is for methi chapathi and the other I use the fenugreek greens along with chicken or mutton gravy . I came across this recipe in good food magazine and was delighted about the easy approach and uncomplicated home style recipe to use fresh fenugreek greens . Followed the original recipe religiously but found the fenugreek leaves bitterness over powering the gotas so on my next try used a simple trick I always do to remove the bitterness of the fenugreek greens to a certain amount by soaking them in water along with sugar for a few minutes , drain and use as required . This worked wonders with the light , airy , crunchy , local , rugged flavoured gotas . These gotas are a Gujarati variation of the methi pakoras found across India which is usually made in winter as a street food  . Some of the greatest Indian tastes in food are with the street food sellers in our country . I made these for ifthar which was an apt opportunity to add some greens into my menu injecting a dose of freshness .


Gram flour 1 1/2 cup
Whole wheat flour 1/2 cup
Salt to taste
Sugar 1 teaspoon + 1 tablespoon
Red chilli powder1/2 teaspoon
Turmeric powder 1/2 teaspoon
Asafoetida 1/4 teaspoon
Garam masala powder 1 teaspoon
White sesame seeds 2 teaspoons
Coriander seeds 2 teaspoon coarsely crushed
Black peppercorns 10 coarsely crushed
Green chillies 4 crushed
Garlic cloves 4 crushed
Curd 4 tablespoons
Fresh fenugreek leaves 2 cups cleaned
Fresh coriander leaves 1/2 cup chopped
Oil to deep fry


  1. Marinate cleaned fresh fenugreek leaves in 1 cup water with 1 tablespoon of sugar for 15 minutes .
  2. Mix gram flour , salt , sugar , chilli powder , turmeric powder ,asafoetida , garam masala powder , sesame seeds ,coriander seeds , green chillies , garlic and pepper corns together .Add curd and mix well .
  3. Top with fresh methi leaves drained and coriander leaves along with 1/2 cup water to make a thick paste consistency batter similar  to condensed milk .Let the mixture stand for 15 minutes .
  4. Add baking soda and mix well . Heat oil until extremely hot .Add 4 teaspoons of hot oil to the gota mix ,this helps the gotas get crunchy and light .
  5. Gently add a tablespoon of the mix to the heated oil and fry until golden brown in colour .Drain and repeat with the rest of the batter .
  6. Serve hot with green chutney and sweet tamarind chutney.