How to make Dakor Na Gota - Crisp gram flour and fenugreek leaves pakoras, a speciality of Dakor, a village in Gujrat.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Coarse gram flour (besan) , Fenugreek leaves (methi) (मेथी)

Cuisine : Gujarati

Course : Snacks and Starters

Dakor Na Gota Recipe Card

Dakor Na Gota

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Snacks and Starters recipes like Kachapuri, Dhaniya Paneer Kabab, Blueberry Buttermilk Cupcakes, Chocolate Hazelnut Bars.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dakor Na Gota Recipe

  • Coarse gram flour (besan) 2 cups

  • Fenugreek leaves (methi) chopped 1/4 cup

  • Red chilli powder 1 teaspoon

  • Sugar 1 teaspoon

  • Coriander seeds 2 teaspoons

  • Fennel seeds (saunf) 1 teaspoon

  • Black peppercorns crushed 6-8

  • Lemon juice 1/2 tablespoon

  • Soda bicarbonate a pinch

  • Salt to taste


Step 1

Place gram flour and fenugreek leaves in a bowl. Add red chilli powder, sugar, coriander seeds, fennel seeds, black peppercorns, lemon juice, soda bicarbonate and salt.

Step 2

Mix one fourth cup of water with milk and add it to the gram flour mixture and whisk to make a thick batter.

Step 3

Allow the batter to stand for fifteen to twenty minutes. Heat oil in a kadai.

Step 4

Drop spoonfuls of batter and fry the pakoras on medium heat for five to seven minutes or until golden brown.

Step 5

Drain on absorbent paper and serve hot with green chutney or tamarind chutney.