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

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
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.