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Kathiyawadi bhajiya recipe | gota recipe | potato onion pakoda

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
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.