Homemade Dakor Na Gota Mix

Homemade Dakor Na Gota Mix is a spiced coarse chickpea flour to prepare a hidden gem from Gujarat. This mix is prepared with coarse chickpea flour and various spices. These Gujarati Dakor na Gota are the ultimate tea-time snack. First, you prepare a Mix and then transform them into the most delicious Gota. Here we have How to make Dakor na Gota Mix with a secret ingredient to make unforgettable tasting gota. 

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  (recipe to be followed) with Masala Chai :)

This Dakor Na Gota Mix recipe is my own, I have perfected after so many trials and errors, So please keep in mind if you want to use this recipe on your blog or anywhere else, then I would surely like the credit of it. You can do this by linking it back to my blog and this post.  

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

Notes:- 
You can adjust spices according to your taste but to obtain a perfect Dakor Na Gota follow this measurement. 


You will need:-

• 400 g coarse chickpea flour ( I use magas flour )
• 100 g besan ( fine chickpea flour )
• 3 tbsp. oil
• 1 tbsp. fennel seeds roasted
• 1 tbsp.Whole black pepper 
• 1 tbsp. Dried whole coriander seeds
• 1 tsp. star anise powder ( This is the secret ingredient )
• 2 tbsp. red chilli powder
• 1 tsp. citric acid ( Limbu Na Phool )
• Pinch hing 
• 1 tbsp.Sesame seeds
• 1 tbsp. Salt
• 1 tsp. Bicarbonate of soda 

Method:-

Lightly crush black pepper, coriander and fennel seeds.

In a big bowl place both 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. 

Store this ready mix in a airtight jar and use within 8 weeks.