HomeSnacksBhajiyaGota with besan chutney | batata dungdi na bhajiya | potato onion...

Gota with besan chutney | batata dungdi na bhajiya | potato onion pakoda |besan kadhi or besan chutney

Gota (bhajiya/pakoda)  is crispy, fluffy, and deep-fried potato onion fritters made with chopped grated potatoes, onion, besan (gram flour), and regular spices. I also share besan kadhi or chutney recipes to serve with gota. This chutney is slightly spicy, tangy, and different than regular chutney. This pakoda is easy to make with all the available ingredients in your kitchen. It is my all-time favorite evening snack with a cup of hot tea. Do try this!

The key to making tasty gota with besan chutney at home are:

For gota (bhajiya/pakoda)

  • Firstly, I made white water and oil mixture with soda helps to make soft and fluffy gota.
  • gota batter should be slightly thick. If your batter is thin then add some gram flour to make the perfect batter.
  • Do not stir immediately after adding gota or pakoda to the hot oil to prevent them from spreading.
  • Lastly, Fry pakoda on medium flame, do not fry them on low flame otherwise it absorbs oil and turns soggy.

For besan chutney

  • Firstly, ensure the quality of the besan flour is good and not stale. if it is stale, it would end up forming lumps without the smooth consistency.
  • Cook chutney on a medium flame for 2-3 minutes, so besan is properly cooked and chutney becomes slightly thick.
  • The chutney has to be served warm or immediately after it is prepared. Once it is cooked, it may turn thicker in consistency and hence add water before preheating it.
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Recipe video

Gota with besan chutney | batata dungdi na bhajiya | potato onion pakoda |besan kadhi or besan chutney

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For gota (bhajiya/ pakora)

  • 1 cup water
  • 2 tbsp oil
  • 1 tbsp coriander seeds
  • 1 tsp or 20-25 black peppercorn
  • 1 tsp ajwain
  • Salt to taste
  • ½ tsp hing
  • 1/8 tsp baking soda
  • 7-8 finely chopped green chilli
  • 1 cup or 2 medium size finely grated potatoes
  • 1 cup or 2 medium size chopped onion
  • ¼ cup chopped green garlic
  • 1 cup coriander leaves
  • 2 cup besan gram flour
  • 1 tbsp hot oil
  • Oil for deep frying

For besan chutney

  • 4 tbsp yogurt dahi
  • 2 tbsp besan gram flour
  • Salt to taste
  • ¼ tsp black salt
  • 1/8 tsp citric acid limbu na phool
  • ¼ tsp turmeric powder
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • 1.5 cup water
  • ¼ cup coriander leaves
  • 2 inch ginger
  • 4 green chilli


Making gota (bhajiya/pakoda)

  • In a mortal pestle, add coriander seeds, black peppercorn, and ajwain. Crush it coarsely. Keep it aside.
  • Take water and 2 tablespoon 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 chili, grated potatoes, chopped onion, chopped green garlic, and coriander leaves.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 on wire rack
  • Repeat the same frying for rest.
  • gota is ready to serve with chutney and a cup of hot tea.

For besan chutney

  • In a bowl, mix besan, yogurt, salt, black salt, citric acid, and turmeric powder. Make lump-free mixture.
  • Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop.
  • Then add hing and 1.5 cup water. Bring water to a boil.
  • Now lower the flame and add yogurt -besan mixture gradually and mix well.
  • then let it simmer for 2-3 minutes or till it becomes thick.
  • Meanwhile in a mixture jar, add coriander leaves, ginger, green chili, and 2 ice cubes (or some cold water). grind it into a paste. Keep it aside.
  • When kadhi is slightly thick, then turn off the stove and mix in the green paste.
  • Besan chutney is ready to serve with gota.


For gota (bhajiya/pakoda)
  • 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.
For besan chutney or Kadhi
  • lower the flame while adding curd and flour mixture into the pan.
  • add masala paste after switching off the gas. Do not cook masala paste.
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