Bhikhabhai Methi Gota Lot (500 g) pouch, front
Bhikhabhai Methi Gota Lot pouch, back with ingredients and instructions

Ready-to-cook mixes

Methi Gota Lot (500 g)

Our signature mix. Ready-to-cook flour for soft, crispy Gujarati methi gota (methi bhajiya), the Bardoli way since 1980. Just add fresh methi, coriander, green chillies and water, and fry.

Net weight: 500 g · 100% vegetarian

  • 100% vegetarian
  • Bardoli recipe since 1980
  • FSSAI licensed
  • Best before 6 months
Served: Methi Gota Lot (500 g)
Serve it like this: hot, with chai and green chillies.

How to make methi gota

You need: 500 g Methi Gota Lot, 100 g fresh methi (fenugreek) leaves, 100 g coriander leaves and 8 green chillies, all chopped.

  1. Mix the gota flour with the chopped methi, coriander and green chillies.
  2. Add about 350 ml water and mix well into a thick batter.
  3. Heat oil in a pan and deep-fry spoonfuls of batter on a low flame until light golden.

Ingredients

Chana dal flour, sugar, salt, ajwain seeds, coriander, black pepper, fenugreek, sodium bicarbonate (E500), citric acid (E330).

Nutrition facts (per 100 g)

Energy 383 kcal
Total fat 5.4 g (8% DV)
Saturated fat 1.7 g (9% DV)
Trans fat 0 g
Cholesterol 0 mg
Sodium 86.3 mg (4% DV)
Total carbohydrate 64.4 g (21% DV)
Dietary fibre 8.1 g (32% DV)
Total sugars 4.2 g (incl. 0 g added)
Protein 19.2 g
Calcium 49.5 mg (5% DV)
Iron 3.8 mg (27% DV)

100% vegetarian · Store in a cool, dry place · Best before 6 months from packing date · FSSAI Lic. No. 20720022000846 · Manufactured & marketed by Somnath Bhajiya Center, Bardoli, Gujarat, India

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