How to make Pakora


Gujarati Methi Na Gota

We are Celebrating this day on the 30th July 2017 with the Famous & So Humble RUSHINA GHILDIYAL.

My Pleasure that she has chosen Me & my #Shitalsfoodcottage to host the Event. It will be a memorable day for me always as so many of us food bloggers are getting together to promote Our Indian Food.

My contribution to this day is going to be the Gujarati Methi na Gota or pakora which are made with ripe Bananas fenugreek or Methi leaves as the main ingredient.


Methi Na Gota is also known as Dakor na Gota. Dakor is a city in the Kheda district of the Indian state of Gujarat. This is a pilgrimage place for many people and you will find Gota mix packages with all the local vendors selling them.

I Have added ripe bananas to this to add a natural sweetness to it and also to make it softer from the inside.

This authentic fritters or pakora or Gota as we call them are famous in the Gujarati cuisine.

Here’s My Pakora Recipe

Ingredients for Pakora

  1. One and half cup besan/ chickpea flour
  2. Half cup rice flour
  3. Half cup Rava/ semolina
  4. 2 teaspoon coriander seeds/ Dhana seeds roasted & crushed
  5. One teaspoon ajwain/ carom seeds
  6. One teaspoon ginger garlic paste
  7. 3 teaspoon red chilli powder
  8. Half teaspoon turmeric powder
  9. 1/4 teaspoon baking soda
  10. Half cup thick buttermilk
  11. Half to 1 cup of water
  12. 2 tablespoon hot oil
  13. 2 mashed Bananas
  14. 1 cup fresh chopped Methi leaves or fenugreek leaves
  15. Half teaspoon aesofoetida/ hing
  16. Salt to taste

Method of making Pakora

Take a bowl, mix the besan or the chickpea flour, rice flour, Rava/ semolina, Dhana or coriander seeds, ajwain/carom seeds, ginger garlic paste, red chili powder, turmeric powder, salt, baking soda, aesofoetida and mix everything with a spoon.

Mix in the mashed Bananas and the chopped Methi leaves/fenugreek leaves.

At the buttermilk and mix again.

Add half cup to one cup of water, we don’t want a very runny batter. the consistency should be a little thick.

Add in the hot oil at the very end.

Your batter is now ready.

Take a kadai and heat some oil in it and let the oil become hot.

When the oil is hot (medium flame), take the batter in a small spoon and put it in the hot oil and let it cook on a medium flame till it is cooked well inside as well as outside… if you cook it on a very high flame the outside will be done but the inside will remain uncooked..

Serve hot with green or red chutney, date Chutney and a piping hot cup of Masala chai Chai.

This is one of the best food you can have on a rainy day to lift up your mood and enjoy the monsoon.

The pictures below are as follows

1. Besan/ Chickpea flour

2.Rice flour.

3.Rava/ semolina.

4.Coriander seeds/ Dhana.

5.Crushing the coriander seeds.

6. Ajwain / Carom seeds.

7. Methi/ Fenugreek leaves.

8. Mashed Bananas.

9. Thick Buttermilk.

10. Mixing the ingredients.

11. Adding required water.

12. Hot oil.

13. The batter should look like this.

14. Heat oil in a kadai.

15. Take a small amount of the batter in your hand or in a spoon & fry.

16.Frying the Gota / Pakora.

making of pakora



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