Prepare these Dakor na Gota, a classic Gujarati snack, with homemade dakor na gota mix . I’m totally smitten with how simple yet flavour-packed they are!
Note – This recipe has been updated from the archives – first published in October 2016. I’ve added new images and helpful content, the recipe remains the same.
Dakor na gota are essentially chickpea flour fritters that are deep – fried. They originate from … surprise surprise … a town in Gujarat called Dakor.
My Mum told me that from her time growing up in Gujarat, she’d see these served with doodh poha or doodh pak on Sharad Poonam. Honestly, I don’t think I can wait that long! Luckily keeping a mix ready means I can enjoy them any time of the year.
They’re best with plenty of thick creamy yogurt and fried green chillies – the traditional way to enjoy these. Add in a cup of steaming masala chai and you’re onto a winner. They’re often also served as farsan in a Gujarati thali .
They’re different to methi na gota which specifically have a higher proportion of methi leaves (fenugreek leaves) added and are only made with fine besan.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
This recipe follows the traditional method and ingredients of the dakor na gota found in India. My Mum has visited on a few occasions and tasted the authentic ones there. At home, my grandma would make them once a year as a tradition.
Onto the ingredients … I’ve explained more about the flours and spices in the pre-made mix post.
Essentially you make the dakor na gota batter with the mix and add in either milk , plain yogurt or water . My preference is milk as it follows the tradition of Dakor’s connection to Lord Krishna. Dairy also gives the fritters a richer flavour, softer texture inside and even brown colour outside that water alone wouldn’t achieve.
I add green chillies and ginger paste which gives freshness and heat.
A note about baking soda . I do not add baking soda to the mix as I prefer to add it fresh to the batter just before frying. You get much better gota which are crispy outside and soft and fluffy in the middle.
Also, trial and error has informed me that the best oils for frying are sunflower oil or vegetable oil . Their higher smoke point gives a much crispier fry. I’ve used olive oil previously and the results are not as good.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Dakor Na Gota
Equipment
- Kadai or Pan
- Slotted spoon
Ingredients
- 2 cup homemade dakor gota mix
- ¼ cup fenugreek leaves optional
- ½ cup milk water or yogurt
- 3 teaspoon green chilli and ginger crushed
- ½ teaspoon baking soda
- oil for deep frying
Instructions
- Combine all the ingredients in a mixing bowl (except oil and milk).
- By adding milk little by little to make a batter with dropping consistency. Keep the batter on the thicker side. Adjust how much liquid you need here – you may need more.
- Set the batter aside for 5 minutes.
- Heat oil in a kadai on medium heat.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry dakor na gota on a medium to low heat until they become golden brown.
- Remove from the kadai using a slotted spoon and serve hot with thick plain yogurt and fried green chillies.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Dakor Na Gota
Equipment
- Kadai or Pan
- Slotted spoon
Ingredients
- 2 cup homemade dakor gota mix
- ¼ cup fenugreek leaves optional
- ½ cup milk water or yogurt
- 3 teaspoon green chilli and ginger crushed
- ½ teaspoon baking soda
- oil for deep frying
Instructions
- Combine all the ingredients in a mixing bowl (except oil and milk).
- By adding milk little by little to make a batter with dropping consistency. Keep the batter on the thicker side. Adjust how much liquid you need here - you may need more.
- Set the batter aside for 5 minutes.
- Heat oil in a kadai on medium heat.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry dakor na gota on a medium to low heat until they become golden brown.
- Remove from the kadai using a slotted spoon and serve hot with thick plain yogurt and fried green chillies.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
You can make Dakor na Gota in an instant when you’ve got a big batch of dakor na gota pre-mix. Last minute guests or fried food cravings? I’ve got you!
Note – This recipe has been updated from the archives – first published in October 2016. I’ve added new images and helpful content, the recipe remains the same.
My Mum grew up in India where pre-mix packets were easy to purchase. The problem – they didn’t taste great. So she studied the ingredients list, asked elders for the recipe and her and her Mum would make their own mix at home.
Here in the UK, you’ll find a few pre-mixes for Indian snacks but not many. Honestly, nothing beats the taste and freshness of homemade anyway! That’s why we try to keep our own mixes ready where ever possible – whether it’s Gujarati chai masala , goda masala or dabeli masala . Or of course, this dakor na gota mix.
Storage
I find that the pre-mix retains its freshness for 8-10 weeks when stored in an airtight container.
Ingredients & Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The pre-mix itself is a blend of all the dry ingredients – two varieties of gram flours, crushed whole spices and spice powders (minus the baking soda). Then whenever you’re ready to fry, simply add baking soda and fresh ingredients.
My advice – skip adding the soda to the pre-mix. Fresh baking soda just before frying leads to lighter, fluffier gota.
You need a balance between the coarse chickpea flour and fine chickpea flour to get the perfect texture. Fine flour helps with binding and gives softness whilst coarse gives a grainy texture which is characteristic of dakor na gota. I’ve found that too much fine flour makes them dense whilst too much coarse makes them heavy.
Both are available in Indian grocery stores. Coarse chickpea flour is often sold as Maghaj flour.
The spices: The traditional flavour comes from fennel seeds, whole black pepper, whole coriander seeds and star anise . These are found in every recipe for authentic dakor na gota. I find the best flavour comes from pounding these fresh at home in a pestle and mortar.
Red chilli powder, hing and sesame seeds all contribute to the flavour.
Citric acid is added for tartness which is required for Dakor na Gota
Oil I use vegetable oil or sunflower oil as they lead to crispier and fluffy gota.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Homemade Dakor na Gota Instant Mix
Ingredients
- 400 gram coarse chickpea flour (magas flour)
- 100 gram besan (fine chickpea flour)
- 3 tablespoon oil
- 1 tablespoon fennel seeds
- 1 tablespoon whole black pepper
- 1 tablespoon whole coriander seeds
- 1 star anise
- 2 tablespoon red chilli powder
- 1 teaspoon citric acid
- Pinch hing
- 1 tablespoon sesame seeds
- 1 tablespoon salt
Instructions
- Coarsely crush the fennel seeds, coriander seeds, star anise, and black pepper in a pestle and mortar.
- In a big bowl, add the coarse chickpea flour and fine chickpea flour and mix well.
- Now add oil and combine with the flour by rubbing with your fingertips.
- Add all the other ingredients and mix.
- Store this ready mix in a airtight jar and use within 8 weeks.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
