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 oilNote: 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
