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

150 ml warm water
1 tablespoon vegetable oil plus extra for brushing
1 teaspoon sugar
1 teaspoon salt
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon mild chili powder
Pinch of asafoetida optional
½ teaspoon baking soda
1 teaspoon freshly grated ginger
1 green chili finely chopped
2 tablespoons chopped fresh coriander
40 g fresh fenugreek leaves chopped (or 2 tablespoons 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