In Gujarat, tea-time isn’t complete without a plate of fritters. Vendors in bustling bazaars and families in small towns all share the same ritual — a pot of steaming masala chai, a drizzle of monsoon rain outside, and something crisp and spiced to dip alongside. Methi gota, fritters made with fresh fenugreek leaves and chickpea flour, are one of the most beloved choices.

Traditionally deep-fried until golden, they’re a celebration of contrasts: the light bitterness of fenugreek softened by warming spices, the crunch outside giving way to a pillowy bite inside. Every Gujarati household has its own version, often passed down quietly through generations.

This baked take on methi gota holds onto the heart of that tradition while cutting back on oil. Instead of bubbling in a kadhai, they turn golden in the oven — lighter, crisp, and still deeply satisfying. The flavor is every bit as nostalgic, and it’s the kind of recipe that lets you honor heritage while suiting today’s kitchen.

Why you’ll love this

Fresh fenugreek leaves give a unique, slightly bitter bite balanced with spice.
Baked instead of fried — lighter and less greasy, but still crisp.
Naturally vegan and gluten-free with chickpea flour as the base.
Works as a tea-time snack, party appetizer, or side for an Indian meal.

Print Recipe

Baked Fenugreek Fritters (Methi Gota)

These Baked Fenugreek Fritters (Methi Gota) keep all the savory, spiced flavor of the Gujarati favorite while skipping the deep fryer. Light, crisp, and perfect with chai

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Indian

Keyword: Baked Fenugreek Fritters (Methi Gota)

Servings:

Calories: 194kcal

Ingredients

2 g ground cumin
2 g turmeric
1 g mild chili powder
asafoetida A pinch (optional)
2 g baking soda
5 g freshly grated ginger
3 green chili finely chopped
8 g fresh coriander chopped
40 g fresh fenugreek leaves chopped (dried kasuri methi)
150 g chickpea flour gram flour/besan

US Customary - Metric

Instructions

Preheat the Oven: Heat oven to 200°C (400°F). Line a baking tray with parchment and brush lightly with oil.
Mix Wet Ingredients: In a bowl, combine warm water, 1 tablespoon oil, sugar, salt, coriander, cumin, turmeric, chili powder, asafoetida, baking soda, ginger, and chopped chili.
Add Herbs: Stir in chopped coriander and fenugreek leaves.
Make the Batter: Gradually add the chickpea flour, stirring until you get a thick, sticky batter.
Shape the Fritters: Use a spoon to drop small mounds of batter onto the prepared tray. Leave space between each one. Lightly brush or spray the tops with a little oil.
Bake: Bake for 15–20 minutes. Flip each fritter carefully, brush again with oil, and bake another 8–10 minutes until golden and firm.
Serve: Let cool slightly. Enjoy warm with chutney or yogurt dip.

Notes

Ingredient swaps

Use spinach or kale instead of fenugreek leaves if fresh methi isn’t available.
Add chopped dill for a fragrant twist.
Substitute ajwain (carom seeds) with fennel seeds if you prefer a milder flavor.

Technique tips

Chop fenugreek leaves finely to avoid clumps in the batter.
Brush or spray oil generously before baking for a crisp outer layer.
Don’t make the batter too thin — fritters should hold their shape when scooped.

Make-ahead & storage

Batter can be mixed up to 2 hours in advance and refrigerated.
Baked fritters stay fresh for 1–2 days in an airtight container.
Reheat in the oven at 350°F (175°C) for 5–7 minutes to restore crispness.

Serving ideas

Serve hot with mint chutney, tamarind chutney, or coriander chutney.
Pair with masala chai for a classic tea-time combo.
Add as a crunchy side to dal and rice for a fuller meal.

Twist ideas

Spicier: Add red chili flakes or extra green chilies.
Tangier: Mix in amchur (dried mango powder) for extra sour notes.
Creamier: Stir in a spoon of yogurt (if not vegan) into the batter.
Fusion: Serve as party appetizers with ketchup or yogurt dip.
Protein boost: Mix in crushed roasted peanuts or sesame seeds.

Nutrition

FAQ

How long do baked fenugreek fritters/methi gota last?
They’re best eaten fresh but can be stored in an airtight container for 2 days. Reheat in oven for crispiness.

Can I freeze them?
Yes. Freeze after baking; reheat directly in the oven until warm and crisp.

Can I adjust spice levels?
Absolutely. Add or reduce green chilies to suit your taste.

What’s the best side to serve with methi gota?
Classic choices are mint chutney, tamarind chutney, or simply hot masala chai.

Baked Fenugreek Fritters bring together the earthy flavor of fresh methi leaves and the nutty richness of chickpea flour; a Gujarati favorite made lighter by baking instead of frying. Each fritter stays soft inside and gently spiced, offering that same cozy, familiar flavor with a healthier twist.

If you loved these Baked Fenugreek Fritters, try them with my coriander chili chutney or tamarind date chutney; both highlight their delicate balance of bitterness, spice, and comfort.

If you try this, let me know how they turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more: