Methi na gota (Dakor na gota)
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Light, fluffy fritters of coarse gram flour and fenugreek leaves, famous at the temple town of Dakor.
Region: Kheda district (Dakor), GujaratOccasion: Monsoon snack; temple-town street foodTime: 30 minServes: 4Vegetarian
Ingredients
- 1½ cups coarse besan
- 1 cup chopped methi leaves
- ¼ cup chopped coriander
- 1 tsp ginger-green chilli paste
- 1 tsp crushed black pepper
- 1 tsp coriander seeds, crushed
- 1 tsp sugar
- 1 tbsp lemon juice
- 2 tbsp hot oil
- A pinch of soda
- Salt to taste
- Oil for deep-frying
Method
- Mix the besan, methi, coriander, spices, sugar and salt.
- Add the lemon juice, soda and 2 tbsp hot oil, then water little by little to make a thick, dropping batter. Beat for 2 minutes to make it airy.
- Heat oil for frying. Drop small spoonfuls of batter and fry on medium heat until golden all over.
- Drain and serve hot with kadhi-style besan chutney, fried chillies or tea.
History
Dakor, home of the Ranchhodraiji temple of Krishna, is known for its gota, and ready-mixed 'Dakor gota' flour is sold across Gujarat.
Significance
Pilgrims to Dakor eat gota outside the temple, and families fry it at home on rainy days.