Egg Gota

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, crack the 4 eggs. Whisk vigorously for 2-3 minutes until they are light, pale, and frothy. This step is crucial for fluffy gotas.
   • To the whisked eggs, add the finely chopped onion, green chilies, ginger-garlic paste, and chopped coriander leaves. Mix gently to combine.
   • Sift in the besan, turmeric powder, red chili powder, garam masala, and salt. Fold the dry ingredients into the egg mixture until just combined. Do not overmix.
   • Just before frying, add the baking soda and 2-3 tablespoons of water. Mix gently until the batter has a thick, yet spoonable consistency. It should drop from a spoon, not pour.
2. 2

   Heat the Oil

   • Pour the vegetable oil into a kadai or deep pan, ensuring it's at least 2 inches deep. Heat over a medium-high flame.
   • The ideal oil temperature is 175-180°C (350-360°F). To test without a thermometer, drop a small amount of batter into the oil. It should sizzle and rise to the surface steadily without browning too quickly.
3. 3

   Fry the Gotas

   • Once the oil is at the correct temperature, carefully drop tablespoon-sized portions of the batter into the hot oil. Use your fingers or two spoons for this.
   • Fry in batches of 5-6 gotas at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 3-4 minutes, turning them occasionally with a slotted spoon, until they are evenly golden brown and crispy on all sides.
   • The gotas should be cooked through and feel light and airy.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried gotas from the oil, allowing excess oil to drip back into the pan.
   • Place the hot gotas on a wire rack or a plate lined with paper towels to absorb any remaining surface oil.
   • Serve immediately while hot and crispy with green chutney, tamarind chutney, or tomato ketchup.