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–+ servings

Mix bhaji na gota | Mix bhaji bhajiya | pakoda recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine Indian
Servings 4 servings

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.