How to make Dakor Na Gota -

Crisp gram flour and fenugreek leaves pakoras, a speciality of Dakor, a village in Gujrat.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coarse gram flour (besan) , Fenugreek leaves (methi) (मेथी)

Cuisine : Gujarati

Course : Snacks and Starters

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You can also find more Snacks and Starters recipes like Kite Cookies, Hara Bhara Paneer Tikka, Paper Wrapped Chicken, Bread Dosa.

Dakor Na Gota

Dakor Na Gota Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dakor Na Gota Recipe

  • Coarse gram flour (besan) 2 cups

  • Fenugreek leaves (methi) chopped 1/4 cup

  • Red chilli powder 1 teaspoon

  • Sugar 1 teaspoon

  • Coriander seeds 2 teaspoons

  • Fennel seeds (saunf) 1 teaspoon

  • Black peppercorns crushed 6-8

  • Lemon juice 1/2 tablespoon

  • Soda bicarbonate a pinch

  • Salt to taste

Method

Step 1

Place gram flour and fenugreek leaves in a bowl. Add red chilli powder, sugar, coriander seeds, fennel seeds, black peppercorns, lemon juice, soda bicarbonate and salt.

Step 2

Mix one fourth cup of water with milk and add it to the gram flour mixture and whisk to make a thick batter.

Step 3

Allow the batter to stand for fifteen to twenty minutes. Heat oil in a kadai.

Step 4

Drop spoonfuls of batter and fry the pakoras on medium heat for five to seven minutes or until golden brown.

Step 5

Drain on absorbent paper and serve hot with green chutney or tamarind chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.