HOMEMADE DAKOR NA GOTA MIX
Dakor Na Gota are deep-fried chick flour pakora from a place called Dakor, Gujarat in India. Dakor Na Gota instant mix is easily available in any Indian grocery shop throughout the world, but it doesnt have a fresh taste. This recipe is so easy and delicious to make fresh at home with ingredients that you already have in your kitchen.
How long can I store Gota Mix?
This Gota Mix stays fresh in an airtight container for 8-10 weeks, so whenever you have the craving to eat Dakor Na Gota or suddenly unexpected guests pay you a visit, don’t send them back just with tea but prepare scrumptious Dakor Na Gota with Masala Chai
Ingredients:
Coarse chickpea flour – available in most of the Indian groceries or check out our Besan Ladoo post for more information.
Fine chickpea flour – besan
Fennel seeds – saunf-variyali
Whole black pepper – kali mirch – aakha mari
Whole coriander seeds – dhana
Star Anise Powder – chakra phool
Red Chilli Powder
Citric acid – for tartness which is required for Dakor na Gota
Sesame seeds
Bicarbonate of Soda
Hing
Salt
Oil – use vegetable, sunflower or olive oil
Note: it is important to not substitute the coarse/fine chickpea flour for the other as the ratio of the two is very important to achieve the correct texture
You can add the bicarbonate of soda into the mix now, or add when you are ready to start making the gota.
Method:
Crush the fennel seeds, coriander seeds, star anise, and black pepper in a pestle and mortar. We do not want to keep them whole but do not make a fine powder either.
In a big bowl take coarse chickpea flour (pic 1).
Add fine chickpea flour – besan (pic 2)
Add oil and rub the flour using your fingertips (pic 3-4-5)
Tip in the rest of the ingredients (pic 6)
Incorporate everything using your fingertips (pic 7-8)
Check the flour by fisting (pic 9) done and store it in the airtight container
Homemade Dakor na Gota Instant Mix
Ingredients
- 400 gram coarse chickpea flour I use magas flour
- 100 gram besan fine chickpea flour
- 3 tablespoon oil
- 1 tablespoon fennel seeds roasted
- 1 tablespoon whole black pepper
- 1 tablespoon whole coriander seeds
- 1 teaspoon star anise powder This is the secret ingredient
- 2 tablespoon red chilli powder
- 1 teaspoon citric acid Limbu Na Phool
- Pinch hing
- 1 tablespoon sesame seeds
- 1 tablespoon salt
- 1 teaspoon bicarbonate of soda
Instructions
- Crush the fennel seeds, coriander seeds, star anise, and black pepper in a pestle and mortar. We do not want to keep them whole but do not make a fine powder either.
- In a big bowl, add the coarse chickpea flour and fine chickpea flour and mix well.
- Now add oil and mix it with the flour by rubbing with your fingertips.
- Add all the other ingredients and combine well.
- The flour should form balls when squeezed together tightly
- Store this ready mix in a airtight jar and use within 8 weeks.
Video
Notes
Nutrition
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Shobha
Thursday 8th of March 2018
Ready mixes are always handy.. Dakor gota is something new for me.
Soma Mukherjee
Thursday 8th of March 2018
wow thanks for the awsome recipe, was looking for a good recipe for dakor na gota as here we don’t get ready mix for gota so this would be helpful in satisfying my cravings for dakor na gota.
code2cook
Thursday 8th of March 2018
wow, heard first time about this powder. But with ingredients list looks great. bookmarking this. I imagine myself using this powder in different forms.
Rumana Rawat
Wednesday 12th of October 2016
Superb clicks.
jcookingodyssey
Wednesday 12th of October 2016
Thank you !