 is a tasty, fluffy, and deep-fried pakoda made with green leaves like methi, palak, moli, coriander, besan (gram flour) which is flavored with green garlic, green chilli and regular spices.){kind=link}
Mix bhaji na Gota (bhajiya/pakoda) is a tasty, fluffy, and deep-fried pakoda made with green leaves like methi, palak, moli, coriander, besan (gram flour) which is flavored with green garlic, green chilli and regular spices. This pakoda is quick and easy to make with all available ingredients in your kitchen. I share the perfect ingredient ratio and a few tips to make 100% fluffy and soft gota on the first attempt. Do try this!
The key to making tasty mix bhaji na gota at home are
- Firstly, I made a white water mixture, which is a combination of water, oil, and baking soda helps to make soft and fluffy gota.
- Secondly, gota batter should be slightly thick. If your batter is thin then add some gram flour to make the perfect batter. do not add more besan into the batter otherwise, gota becomes hard after frying it.
- Lastly, Fry pakoda on medium flame, do not fry them on low flame otherwise it absorbs oil and turns soggy.
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Recipe video
Mix bhaji na gota | Mix bhaji bhajiya | pakoda recipe
Ingredients
- 1 cup chopped methi leaves
- ½ cup chopped palak leaves
- ¼ cup chopped moli leaves
- 1 cup coriander leaves
- 7-8 green garlic
- 4-5 spicy green chilli
- 1 inch ginger
- 1 tbsp coriander seeds
- 1 tsp or 20-25 black peppercorn
- 1 tsp ajwain
- 1 cup water
- 2 tbsp oil
- 1/8 tsp or pinch of baking soda
- ½ tsp hing
- Salt to taste
- 2 cup besan - gram flour
- 1 tbsp hot oil
- Oil for deep frying
Instructions
- Wash and cut all bhaji, coriander leaves, green garlic, green chilli, and ginger. Keep it aside
- In a mortal-pestle, add coriander seeds, black peppercorn, and ajwain. Crush it coarsely. Keep it aside.
- Take water and 2 tablespoons of oil and 1/8 tsp baking soda in a bowl. Mix well and whisk the mixture for 2-3 minutes.
- Then add salt, crushed masala, hing, chopped green garlic, chopped green chilli, grated ginger, chopped methi, palak, mooli, coriander leaves, and salt. mix well.
- Now add chickpea flour (besan) gradually. Mix it and make sure there are no lumps. Make a slightly thick batter.
- Add 1 tbsp hot oil and mix well.
- Heat the oil in a pan on medium heat for deep frying.
- Once the oil is hot enough Drop small balls in it using your hand or with help of two spoons.
- Fry gota on medium flame. Remove them from wire rack
- Repeat the same frying for rest.
- gota is ready to serve with chutney and a cup of hot tea.
Notes
- Crush masala into a slightly coarse powder.
- Water and oil mixture helps to make soft and fluffy gota.
- gota batter should be slightly thick.
- The addition of hot oil into the batter helps to make soft gota
- Fry gota on medium flame.
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