Gujarati Authentic Street food Dakor Na Gota – Dakor Na Gota - Dakor Na Gota ni Recipe

Prepare the dry spice mix by roasting 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 2-3 dried Kashmiri red chilies (seeds removed), 1 teaspoon fennel seeds, 5-6 cloves, 1 teaspoon black pepper, and 1 small piece of cinnamon in a pan without oil on low flame for 4-5 minutes until dry.

Remove the roasted spices from the pan and place them on a plate to cool.

In the same pan, add 2-3 tablespoons of white sesame seeds and roast them by stirring until they are golden.

Grind the roasted spices (cloves, cinnamon, and dried Kashmiri chilies) into a coarse powder, adding 3 tablespoons of sugar to help with grinding.

Add the remaining spices to the ground mixture and pulse to achieve a coarse texture.

Add 1 cup of chana dal to the mixture and grind it to a coarse consistency, similar to semolina mixed with flour.

Combine the ground spice mix with the ground chana dal.

Add 3/4 cup of finely chopped fresh fenugreek leaves, 2-3 finely chopped green chilies, 1/4 cup of finely chopped fresh coriander leaves, and 1 teaspoon of salt to the mixture and mix well by mashing.

Gradually add 1 cup of room temperature milk to the mixture, mixing until the batter is thick but not too runny.

Whisk the batter for 3-4 minutes to make it fluffy and aerated, ensuring it will be crispy on the outside and soft inside.

Add 1/4 teaspoon of baking soda and the juice of 1/2 lemon to the batter, mixing well to activate the soda.

Incorporate 2 tablespoons of hot oil into the batter and mix thoroughly.

Heat oil in a pan for frying. Once hot, reduce the flame to medium and drop spoonfuls of the batter into the oil.

After adding the batter to the oil, increase the flame to high and flip the fritters once, then reduce the flame to slow-medium to ensure they cook through without being raw inside.

Fry 2-3 whole green chilies alongside the fritters, cutting them open to prevent them from bursting in the oil.

Fry the fritters until they are golden brown, which should take about 5-7 minutes per batch.

Remove the fritters from the oil and drain on a plate. They should be crispy and not oily.

Equipment Needed

Spice Level:

Dietary