Mix wet ingredients & spices: In a bowl, take water. Add 1 tablespoon of oil, baking soda, salt, sugar, hing (asafoetida), crushed peppercorns and coriander seeds, ajwain (carom seeds), and finely chopped green chilies. Mix everything together very well.

Add in Methi leaves: Add the washed, squeezed, and chopped fenugreek leaves. Mix well to combine.

Add Besan: Now add the besan (chickpea flour). Mix thoroughly, making sure there are no lumps. The batter should be thick — not runny, not stiff.

Prep for deep frying: Heat oil in a kadai or deep pan on medium heat for deep frying. To test if the oil is ready, drop a tiny bit of batter in. It should rise to the surface within 2–3 seconds. If it sinks and takes a long time to come up, the oil is not hot enough. If it browns immediately, the oil is too hot — lower the flame.

Deep fry methi na gota: Once the oil is at the right temperature, drop small-medium portions of batter into the oil using your hand or two spoons. Do not make them too big — they puff up significantly while frying and will get much larger. Do not touch or move the gota for the first 40 seconds. This is very important — moving them too early causes them to break apart in the oil. After 40 seconds, gently move them around using a slotted spoon and continue frying on medium heat, turning them to ensure even golden browning from all sides. This takes about 4–5 minutes per batch.

Ready: Remove and drain on a paper towel-lined plate. Repeat for the remaining batter. Serve immediately while hot!