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!
📖 Recipe
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
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
Shobha says
Ready mixes are always handy.. Dakor gota is something new for me.
Soma Mukherjee says
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 says
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 says
Superb clicks.
jcookingodyssey says
Thank you !