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!
📖 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.
Share on Facebook Pin This Recipe
Rezel Kealoha says
your food photography is amazing and I love this recipe. It's a must try!
Uma Srinivas says
Believe it or not yesterday my brother in law bought this and it was very delicious. Then I saw this should be eaten with curd. Next time I will eat with soy yogurt. Looks delicious:)
Anonymous says
Being a Gujarati, the amazing taste of Gota is in my blood 😃😃😃😃... Brilliant clicks. Drooling over Gota...
Srividhya G says
That looks super yum and love your presentation.
jayashree says
This is new to me also.I do want to taste a piece of it, lovely clicks.
Soma Mukherjee says
Ohh missing Gujarat , you made me revisit my childhood memories through your post , love all your recipes, but this one stole my heart away, thanks for the lovely recipe.
Lathiya says
Never heard this before.. looks awesome
shreya! says
They look so crisp and tempting!! Very nice recipe, I'll try it sometime 🙂
Unknown says
This looks so delicious. My mom use to make them, we use call chana dal k kofte 😀
The pictures are so beautiful 😍
Lisa says
You are using the most unique ingredients in all your cooking. I've never heard of dakor na gota mix.
Rae says
I'm unfamiliar with these but seeing as they're fried, I bet I'd love them, as would most people.
Anonymous says
This look like a great appetizer option for our next gathering!--> Kristina
Jae says
The pics are so enticing that I want to take a bite on these spicy balls. Yum!
From: Calleigh K - TheForkBite
Amy|The Cook Report says
Deep fried things are always a winner with me and these looks extra tasty!
Kavey says
I've never had these before but they look so delicious, I love fried snacks like this and the flavours in the dakor na gota mix sound so good.