Methi Pakoda Recipe | Methi Bhaji | Methi Bhajiya | Methi Na Gota Recipe

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Methi Pakoda Recipe | Methi Bhaji | Methi Bhajiya | Methi Na Gota Recipe

Recipe Category:

Snacks & Namkeen Recipes

Recipe Details:

Methi Pakoda Recipe | Methi Bhaji | Methi Bhajiya | Methi Na Gota Recipe

Methi Pakoda (Methi bhajiya) Recipe Details:

Methi pakoda recipe video shows how to make Gujarati (kathiyawadi) style soft and spongy methi na gota or methi bhajiya. Methi pakoda is made with different styles in different places. Today I made methi bhaji with besan, fresh fenugreek leaves, grated potatoes, grated bottle gourd, coriander leaves, some garlic cloves, green chilies, ginger paste, and some essential species. Methi pakoda goes well with any chutney like green chutney of coriander, red of tomatoes, garlic peanut or white coconut chutney. It is especially eaten in monsoon or winter season. It turns out crispy from the outer layer and spongy from inside. The taste of fenugreek leaves, potatoes, and bottle gourd makes it more delicious as well as healthy. In each and every Gujarati marriage function methi pakoda is served in the menu. It has its own place on the menu.

You would empty your baskets of praises by making this delicious dish. You can prepare this methi bhajiya within few minutes at home. Think of a simple yet delicious side dish and methi pakoda would be the first in the list of all snack recipes. Do try this recipe in this monsoon season.

Servings: 2 to 3 person

Preparation & cooking time – 20 minutes


For stuffing masala:

· Chickpea flour/besan – 1 cup
· Finely chopped fenugreek leaves Methi – 1/2 tsp.
· Finely chopped Coriander leaves – 1/4 cup
· Grated potato – 1/2 cup.
· Grated bottle gourd – 1/2 cup.
· Green chills – 2 to 3
· Ginger – 1-inch pieces
· Garlic cloves – 7 to 10 (optional)
· Black pepper – 5 to 7
· Asafoetida – a pinch
· Sugar – 1/2 tsp. (optional)
· Warm oil – 1 tbsp.
· Salt to taste or 1 tsp.
· Lemon juice – 1 tbsp.
· Eno (blue color pack) fruit salt – 1 tsp.
· Water if required I added ¼ cup (4 to 5 tbsp.)
· Oil – for frying


When you add pakoda in frying oil, keep the gas at low flame to avoid burning your hand.
After adding methi gota to the oil, turn gas flame on medium mode.
Let pakodas turn red from one side, then turn the pakodas.
Add a little bit of water in the batter for mixing it well. All the vegetables themselves have water in them so they will leave their water. Before adding vegetables, wash and dry (rinse) them properly.
If you do not eat onion or garlic, you can avoid adding them.
You can store the batter in the fridge for a day. Remember, do not add Eno, lemon juice and salt. You should add them just before you fry the pakodas.
Use fresh vegetables for better result.
Methi pakoda (methi na gota) recipe is explained with Gujarati, Hindi, and English language subtitles. DesiRecipes channel mostly makes Gujarati, North Indian, South Indian, Punjabi, and Chinese cuisines. Moreover, you will find many world-famous dishes.
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