Gota, the snack that's crunchy, spicy, and totally iconic, is basically the queen of Gujarati street food. These golden fried nuggets of joy are made with gram flour, fresh fenugreek leaves (aka methi). Crispy on the outside and pillowy on the inside, gota is the kind of snack that makes tea breaks feel like a celebration. This gota recipe is your go-to guide for nailing these irresistible bites. The batter starts with gram flour, spiced up with turmeric, chili powder, and a touch of ajwain . Freshly chopped methi leaves bring a slightly bitter, earthy vibe that balances the richness of the fried goodness. A dollop of yogurt keeps the batter light, and green chilies add just the right amount of heat spicy, but not overwhelming. A perfectly textured fritter that's crispy on the outside and tender on the inside. Gota is a versatile snack hero, perfect for pairing with spicy green chutney, tangy tamarind sauce, or just a hot cup of chai. Whether it's monsoon weather or a cozy evening with friends, this gota recipe has your snack cravings covered. fry them fresh for peak crunchiness they're worth the effort! So, if you're ready to level up your snack game, it's time to whip up some gota.

• 1 cup fenugreek leaves
• 1 cup besan
• 1 banana
• 1/4 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp sesame seeds
• 8-10 black pepper
• 1/2 tsp coriander seeds
• 2 pinch hing
• 3 pinch baking soda
• Oil
• 1 green chili
• 1 inch ginger
• Salt
• 1/2 tsp sugar

• Ready to munch on some crispy, golden nuggets of pure joy? Let's whip up the ultimate gota recipe—because who doesn't love bite-sized fritters with a twist? Let's roll
• First up, grab those fresh methi (fenugreek) leaves and give them a good rinse. Like, really rinse them a few times because nobody wants surprise grit. Drain the water and chop them finely—think confetti vibes.
• Now, mash up a ripe banana in a bowl until it's smooth and dreamy. Add the chopped methi leaves to this fruity base and mix like you mean it.
• Time to spice things up! Toss in all the dry ingredients (coriander powder, turmeric, chili powder—whatever your spice lineup is) along with 2 teaspoons of oil. Add just a splash of water—like 1 or 2 tablespoons—to create a thick, cake-like batter. Remember, thick is the goal for now because those methi leaves are going to release water as they chill.
• Cover the batter and let it rest for 30 minutes. This is where the magic happens—your batter transforms into a smooth, medium-thick, pourable consistency. If it's still too thick after the resting time, add a few teaspoons of water to loosen it up.
• Heat up some oil in a kadai or deep fryer—medium hot is the vibe here. Grab a tablespoon (or regular spoon), scoop up some batter, and gently drop it into the hot oil. Pro tip: don't touch the spoon to the oil unless you want a mini heart attack from splattering.
• Watch the batter puff up like little golden balloons. Since we added bananas, these babies brown fast, so keep the flame on medium and fry them to a perfect crispy, golden finish. Repeat the frying game in batches until all the batter is done.
• Finally, drain those glorious gota on paper towels to nix the extra oil. Serve these crunchy delights hot with green chutney or ketchup and watch them disappear faster than you can say "second batch"! This recipe of gota is a guaranteed crowd-pleaser—crispy on the outside, soft and flavorful inside.