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!
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📖 Recipe
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.
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Hayley Dhanecha says
These gota never last long in my house. The fluffy texture and gentle spices make them incredibly moreish from the very first bite.
Vanitha says
Wow!! Looks gorgeous and yummy!! So easy to make if you have the mix! Will check out that too 🙂
My Culinary Journey says
Wow... Dakor Na gota looks absolutely lipsmcaking. These are good to go with evening tea. I loved the homemade got a mix powder idea.
Lovely clicks.
Indfused says
Jagruti, This is an absolute favorite of mine. I like your homemade gota mix- looks better than the packaged ones. Thanks for sharing the secret ingredient!
Freda says
Love this! And these pics are tempting me to have some now. The weather is so perfect for these with some chai right now 🙂
Shobha says
Heard a lot about this dish.. Will check out the ingredients and prepare the mix.. It comes handy on special days.
Soniya saluja says
This looks so delicious!! I love fenugreek and would love to try this soon 🙂
Unknown says
Wow, these look SO tasty! I've never used fenugreek leaves before. Do they taste similar to fenugreek seeds, which I find taste slightly of maple and bitter.