Leave a Reply

Your email address will not be published. Required fields are marked *

Your Recipe Rating




17 Comments

  1. I made its cooked well , also I added SAUNF or VARIYALI .. taste and smell of variyali awesome when eat ..

    Thumbs up for that dassana4 stars

  2. This I make often, its a great snack. The aroma of methi, when you fry this really carries far! I make the instant batter type, meaning I mix besan, methi leaves, ginger chili paste in a bowl. I add required water and salt at the time of frying( making the batter not so thick) and then immediately fry them. My sister taught me this method, saying this ‘instant gota’ method makes it really soft and fluffy. It really does. I would like your opinion on this. I make really the simple ones without banana, pepper and dhania, as i like the raw taste of methi.

    1. thanks bharat for sharing your version. the way your sister makes methi na gota, i make methi pakoras this way, but with the addition of ginger and sometimes onions. i also add chopped green chilies. what i have seen is that when baking soda is added, the pakora or methi na gota becomes more soft and fluffy, then when its not added. your recipe will give a strong flavor of methi. when bananas are added, apart from giving a sweet taste, banana also reduces strong flavor of methi. pepper gives a nice faint peppery flavor and dhania also add its own taste.

  3. Hi dasanna, I tried this recipe today…. I was little confused how the batter should be ….. 🙁 I made like onion pakoda batter …..after frying the pakoda taste was gud 🙂 forgot to add soda … y is it needed?5 stars

    1. hi deepthi, the batter is a bit thick like a cake batter. i will try to add step by step in this one. soda helps in making them soft and fluffy. next time when you make, add the soda. it gives a better texture than when made without.