Monsoon Mood & #ChaiPakodaDay: Dakor Na Gota & Masala Chai

Pakodas, pakora, pakodi, fakkura, bhajiya, bhajji, bora, ponako, whatever name you call them, they are essentially a fried snack (fritter) popular in India, Pakistan, Bangladesh and Nepal. According to the Sanskrit-English Dictionary the word pakoda originates from the Sanskrit word 'pakvavada' a combination of the Sanskrit words 'pakva' meaning cooked and vada meaning small lump or its derivative 'vadaka' meaning round cake made of pulse fried in ghee. At their simplest, pakodas are individual vegetables sliced and dipped in batter OR finely chopped individual or mixed vegetables coated in batter, and then deep-fried. The batter is typically made of chickpea flour or besan. Whatever the pakodas are made of, nearly 99% of the time pakodas are deep-fried and very crisp on the outside. And in this crispiness lies their charm! 

That said, Pakodas are a single concept with a thousand interpretations! Since we first celebrated #ChaiPakodaDay back in 2017, I have come across countless varieties, recipes, many even entirely new innovations! Just search #ChaiPakodaDay on Instagram and you’ll get an idea of this diversity - and serious pakoda cravings too. Don’t say I didn’t warn you!

The reason I chose to celebrate #ChaiPakodaDay on the 30th of July is that by this time the monsoon rains have arrived in most parts of the country. And there is the collective Indian philosophy that the ideal way to enjoy a rainy day is with crisp fresh-out-of-the-oil pakodas and a piping hot cup of chai. After all, “baarish mien chai-pakode to bante hai, yaar!” 

If all this hasn’t set off some intense cravings, perhaps my recipe for Gujarati Dakor Na Gota might just do the trick! And if you are already half-off your seat to go fry something up, try this one - it won’t disappoint.

Gujarati Dakor Na Gota and Masala Chai 

Dakor Na Gota and Masala Chai is a combination that takes me back to my childhood. Dakor na Gota are a popular kind of pakoda that are said to have originated in the city of Dakor in Gujarat. They were my father's favourite, so they’ve made it to the rest of the family’s list of favourites too. These chickpea flour and semolina pakodas are spiced with chilli, ginger, sesame, cumin, coriander and more. And certainly are a ‘perfect bite’ that’s hot, sour, salty, and subtly sweet. They are usually served with spicy green chutney and a cup of hot Gujarati Masala Chai to wash them down!

Gujarati Masala Chai is a bracing beverage brewed with fresh herbs like lemongrass and mint, and warming spices like pepper and ginger. The Cha no Masalo or spice mix is usually made in large quantities and stored in a box alongside the tea leaves and sugar in the pantry of a Gujarati home. Most families have their own favourite blend, but the masala will include all or some of the following: cardamom, cinnamon, ginger, star anise, peppercorns, cloves, nutmeg and mace. You could choose to experiment with different proportions of spices to make your own or use a commercial one.

Dakor Na Gota

Time: 45 minutes; Serves: 4

Ingredients

• 1 cup Gram Flour (Besan)
• ½ cup Semolina (Rava/Sooji)
• 1 tsp Green Chilli and Ginger paste 
• 1 tsp Cumin Seeds
• ½ tsp Turmeric Powder
• ½ tsp Garam Masala Powder
• ½ tsp Red Chilli Powder
• 1 tsp Fennel Seeds (Saunf)
• 1 tsp Coriander Seeds
• 1 tbsp Sesame Seeds (Til)
• 1 tbsp Whole Black Peppercorns
• ¼ tsp Sodium Bicarbonate
• 2 tbsp Sugar
• ½ tsp Citric Acid Crystals or 1 Tsp Lime Juice
• ½ cup Water
• 2 tbsp Chopped Coriander Leaves
• Salt To Taste
• 3 tbsp Oil + Extra For Deep-frying

Method

1. Combine all the ingredients except the oil for deep-frying in a mixing bowl with ½ cup of water and make a batter. Allow the batter to stand for 15-20 minutes.
2. Heat the oil in a kadhai or pot on medium heat for deep-frying. When hot, reduce the heat to low. 
3. Stir the batter vigorously. Carefully drop spoonfuls of batter into the hot oil and fry small pakodas on a gentle heat so that the insides are cooked well.
4. When they float to the top of the pot and are reddish brown, they are done.
5. Drain on kitchen paper and serve hot with green chutney and Masala Chai.

 

Gujarati Masala Chai

Time: 10 minutes; Serves: 4

Ingredients

• 2 cups Milk
• 2 cups Water
• 1-2 Lemongrass leaves, cut into segments
• 10-12 Mint leaves
• 4 tsp Sugar or to taste (optional)
• ¼ tsp Chai Masala Powder or to taste 
• 4 Green Cardamom Pods, pounded
• ½” piece of Fresh Ginger, coarsely crushed
• 4 tsp Tea leaves

Method

1. Combine the milk and water in a pot.
2. Add all the remaining ingredients, except the tea leaves. Bring to a boil.
3. Once it reaches a rolling boil, lower the heat to a simmer and add the tea leaves. Be careful, because when the tea leaves go in, the concoction tends to rise and can overflow.
4. Turn the heat back up and bring the mixture to a boil. When it boils and rises, lower the heat, till it settles. Raise the heat till it rises again, then reduce the heat once more. Leave it to simmer for a few minutes.
5. Finally, when the tea rises again and is a nice reddish colour, take the pan off the heat.
6. Strain the tea into cups and serve with the Dakor na Gota or any other pakodas of your choice!

Enjoy!