Gujarati Khatta Meeta Dakor Na Gota
Crispy and savory fenugreek-infused gram flour fritters from the town of Dakor, offering a delightful balance of spicy, sweet, and tangy flavors. These golden-brown morsels are a beloved street food snack, perfect with hot tea.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large mixing bowl, combine the besan, semolina, chopped fenugreek leaves, ginger-green chili paste, carom seeds, turmeric powder, red chili powder, asafoetida, and salt.
2
Dissolve the jaggery powder and tamarind pulp in a little warm water, then add this mixture to the dry ingredients along with more warm water to form a thick, dropping-consistency batter.
3
Cover the batter and let it rest for about 10 minutes.
4
Heat oil in a deep frying pan over medium-high heat.
5
Just before frying, add the baking soda to the batter and mix vigorously in one direction for a minute to make it light and airy.
6
Drop spoonfuls of the batter into the hot oil carefully, frying in batches to avoid overcrowding.
7
Fry on medium heat, turning occasionally, until the gota are uniformly golden brown and crisp on the outside.
8
Remove with a slotted spoon and drain excess oil on paper towels.
9
Serve hot immediately with green chutney and fried green chilies.
Ingredients
2 cups besan (gram flour)
1/2 cup semolina (sooji)
1 cup fresh methi (fenugreek) leaves, chopped
2 tablespoons jaggery powder
2 tablespoons tamarind pulp
1 tablespoon ginger-green chili paste
1 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
A pinch of asafoetida (hing)
1/2 teaspoon baking soda
Salt to taste
Warm water as needed
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.