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A popular street food from Surat, these fluffy, savory fritters are made with eggs and chickpea flour. Spiced with green chilies and fresh herbs, they're the perfect crispy snack for a rainy day, best enjoyed hot with chutney.
For 4 servings
Prepare the Batter
Heat the Oil
Fry the Gotas
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A popular street food from Surat, these fluffy, savory fritters are made with eggs and chickpea flour. Spiced with green chilies and fresh herbs, they're the perfect crispy snack for a rainy day, best enjoyed hot with chutney.
This gujarati recipe takes 25 minutes to prepare and yields 4 servings. At 302.07 calories per serving with 12.38g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve
Incorporate finely chopped spinach (palak), fenugreek leaves (methi), or grated carrots into the batter for added nutrition and flavor.
Add 1/2 teaspoon of ajwain (carom seeds) for a distinct flavor and to aid digestion. A pinch of asafoetida (hing) can also be added.
Mix in 1/4 cup of grated mozzarella or processed cheese into the batter for a gooey, cheesy center.
Add finely chopped mint leaves or dill leaves along with coriander for a different aromatic profile.
Both eggs and besan (chickpea flour) are rich in protein, which is essential for muscle repair, growth, and overall body function.
Eggs are a natural source of B-vitamins, including B12 and riboflavin, which are crucial for energy metabolism and maintaining a healthy nervous system.
Made with besan instead of wheat flour, this snack is naturally gluten-free, making it a suitable option for individuals with gluten sensitivity or celiac disease.
A serving of 4 Egg Gotas contains approximately 250-300 calories, depending on the size and the amount of oil absorbed during frying.
Egg Gota can be part of a balanced diet in moderation. It's a good source of protein from eggs and besan. However, since it is deep-fried, it is high in fat and calories. Enjoy it as an occasional treat rather than a daily snack.
Yes, for a healthier version, you can bake or air-fry them. For an air fryer, preheat to 180°C (350°F), spray the basket with oil, place the gotas, spray them with oil, and air fry for 10-12 minutes, flipping halfway. For baking, place them on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes. The texture will be less crispy than the fried version.
The batter should be thick but light and airy. It should not be runny like a pancake batter nor stiff like a dough. It should hold its shape for a moment before slowly spreading when dropped, and it should be easily scoopable with a spoon.
Egg Gotas are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an air fryer or a preheated oven for a few minutes to regain some of their crispiness. Microwaving will make them soft.
You can prepare the batter mixture without the baking soda and water up to a few hours in advance and refrigerate it. Add the baking soda and water just before you are ready to fry for the best results.