Kathiyawadi bhajiya recipe | gota recipe | potato onion pakoda

Kathiyawadi bhajiya or Gota is a popular Indian snack that originated in the state of Gujarat. It is a deep-fried fritter made with a batter of gram flour (besan) and various spices. Gota is crispy on the outside and soft on the inside, making it a perfect tea-time snack or appetizer. I would also like to share two different chutney recipes that complement bhajiya or gota. These chutneys are slightly spicy, tangy, and taste great with the snack. Do give them a try!

1. Firstly, I made bhajiya (gota) with potatoes, onions, and coriander leaves. But you can add methi leaves or chopped capsicum to make it crunchier and more flavorful.
2. Secondly, the bhajiya (gota) batter should be of medium thickness and pouring consistency. If your batter is too thin, add some gram flour to achieve the perfect consistency.
3. Lastly, do not stir immediately after adding bhajiya (gota) or pakoda to the hot oil to prevent them from spreading. Also, fry the pakodas on a medium flame. Avoid frying them on low flame, as they tend to absorb more oil and become soggy.

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Kathiyawadi bhajiya recipe | gota recipe | potato onion pakoda

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Snack

Cuisine Indian

Servings 5 servings

Ingredients

 

For kathiyawadi bhajiya (gota)

• 4 cup or 400 grm gram flour - Besan
• 1 +1/4 cup water or as required
• 1.5 cup grated potatoes
• 1.5 cup chopped onion
• 2 cup coriander leaves
• ½ cup chopped green chilli
• 1 tbsp ginger-garlic paste
• 2 tbsp coriander seeds
• 1 tbsp black pepper
• 1 tbsp ajwain - Carom seeds
• Salt to taste
• 3 tbsp hot oil
• 1 tsp hing
• ¼ tsp baking soda
• 1 tbsp lemon juice
• Oil for deep frying

For imli-gud chutney

• ¼ cup imli - tamarind pulp
• ½ cup jaggery
• 5-6 garlic cloves
• 2 green chilli
• 1 inch ginger
• 1 tsp white sesame seeds
• 1 tbsp coriander seeds
• 1 tbsp kashmiri red chilli powder
• Salt to taste
• ½ cup water

For chilli-peanut chutney or yellow chutney

• ½ cup roasted peanuts
• ½ cup chopped green chilli
• Salt to taste
• ¼ tsp turmeric powder
• Pinch of hing
• 1.5 tbsp lemon juice
• 4 tbsp water
• 1 tbsp oil

Serving

• Fried chillies
• Onion slices

Instructions

Making Kathiyawadi Bhajiya (Gota):

• In a mixing bowl, add 4 cups of besan. Gradually add water to make a thick batter (refer to the video).
• Whisk the batter for 2-3 minutes until it becomes light and fluffy.
• Add grated potatoes, chopped onion, coriander leaves, chopped green chili, and ginger-garlic paste to the batter.
• In a mortar and pestle, crush coriander seeds, black pepper, and ajwain into a coarse powder.
• Add the crushed spices, salt, 3 tablespoons of hot oil, and 1 teaspoon of asafoetida to the bhajiya mixture. Mix well.
• Add baking soda and lemon juice to the batter. Mix well.
• The batter should have a medium-thick consistency that is pourable.
• Heat oil in a pan over medium heat for deep frying.
• Once the oil is hot enough, drop small balls of batter into it using your hand or two spoons.
• Fry the bhajiya on medium flame until they turn golden brown. Remove them and place them on a wire rack to drain excess oil.
• Repeat the frying process for the remaining batter.
• Kathiyawadi Bhajiya (Gota) is ready to serve. Serve it with chutney and a cup of hot tea.

Making Imli-Gud Chutney:

• In a blender jar, add imli pulp, jaggery, garlic cloves, green chili, ginger, white sesame seeds, coriander seeds, red chili powder, salt, and water.
• Grind the ingredients into a smooth paste.
• Imli-Gud Chutney is ready to serve.

Making Chilli-Peanut Chutney:

• In a blender jar, add roasted peanuts, chopped green chili, salt, turmeric powder, hing (asafoetida), lemon juice, oil, and water.
• Grind the ingredients into a smooth paste.
• Chilli-Peanut Chutney is ready to serve with Kathiyawadi Bhajiya.

Notes

• Soaking and whisking the besan batter helps to make soft and fluffy bhajiya.
• Crush the masala into a slightly coarse powder.
• The addition of hot oil with asafoetida (hing) into the batter helps enhance the flavor and make the bhajiya soft.
• Lemon juice activates the soda and also helps to create a lacy (jadidar) texture inside the bhajiya.
• Fry the bhajiya on medium flame. Do not fry them on high flame.