Pearl Millet Balls aka Bajara ka Gota Recipe||
During winter, I love making this special version of Fulavda (also called Gota). It uses bajra (pearl millet) flour as the base, combined with fresh methi (fenugreek leaves) and other flavorful ingredients. I always pair it with a simple, creamy chutney made from curd (yogurt) and garlic—a perfect match for any Gota or Bhajiya. Hope you enjoy this recipe and give it a try!
Ingredients
For the Garlic-Chilli Paste
- 15 garlic cloves
- 1–2 chopped green chillies
- 2 tsp red chilli powder
- ½ tsp salt
For the Gota (Fulavda) Batter
- 1 cup bajra flour (pearl millet flour)
- ⅛ cup besan (gram flour)
- 1 cup chopped fresh methi leaves (fenugreek leaves)
- ½ cup chopped fresh garlic
- 1 tsp garlic–green chilli paste (from above)
- ½ inch ginger, finely chopped
- 1 tsp crushed coriander seeds (dhania kuria)
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- ¾ tsp salt (or to taste)
- ⅛ tsp baking soda
- Juice of half a lemon
- 1 tsp oil
- Water, as needed
For the Chutney
- 1 tsp garlic-chilli red chutney (or use leftover garlic-chilli paste)
- ½ cup curd (plain yogurt), whisked
- ½ tsp coriander-cumin powder (dhania-jeera powder)
- ½ tsp sugar
- Fresh coriander leaves, chopped (for garnish)
Instructions
Step 1: Make the Garlic-Chilli Paste
Grind together the 15 garlic cloves, chopped green chillies, 2 tsp red chilli powder, and ½ tsp salt into a coarse or fine paste. Set aside 1 tsp for the batter; the rest can be used in the chutney or stored.
Step 2: Prepare the Batter
In a large bowl, combine the bajra flour and besan. Add the chopped methi leaves, chopped garlic, 1 tsp of the garlic-chilli paste, chopped ginger, crushed coriander seeds, ½ tsp red chilli powder, turmeric powder, salt, baking soda, lemon juice, and 1 tsp oil. Mix well. Gradually add water while mixing to form a thick, spoonable batter. Let it rest for 10–15 minutes.
Step 3: Make the Chutney
In a small bowl, whisk the curd until smooth. Add 1 tsp of the garlic-chilli paste (or red chutney), coriander-cumin powder, and sugar. Mix well. Garnish with chopped coriander leaves. Refrigerate until serving.
Step 4: Fry the Gota
Heat oil for deep frying over medium heat. Drop spoonfuls of the batter into the hot oil. Fry until golden brown and crisp on all sides. Drain on a paper towel.
Step 5: Serve
Serve the hot, crispy Bajra Gota (Fulavda) immediately with the prepared garlic-chilli curd chutney.
Tips & Notes
- For best results, ensure the oil is at the right temperature—a small drop of batter should sizzle and rise to the top immediately.
- The batter should be thick, not runny, to hold its shape while frying.
- You can adjust the green and red chilli quantities according to your preferred spice level.
- This snack is perfect for cold winter days and pairs wonderfully with masala chai.
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