Tickling Palates

Lauki Bhajjias / Bottle gourd Fritters

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Bottle gourd Fritters

 

Hmmm… now what can I say… Blogging has opened up my eyes to trying out all new things. I’m sure it is the same for many of you. Take this humble vegetable bottle gourd for example. Despite watching it grow at the backyard of my Grandma’s place during my growing up years this vegetable has failed to inspire me to try out anything new with it. It has always been either this spicy Curry or more often Sambar if anything has been left over, that is until I tried out these fritters.

 

 

This happens to be a recipe shared by “Donna” who happens to be an admin of one of the groups in Facebook. One look at the photo posted by her and I just could feel my mouth watering. Just imagine gorging on it during tea time on a chilly evening. That is exactly what I did. “Rains”, oh yes we have been getting some of it though not heavy by any means despite me praying for it. This made a perfect snack, all crispy and crunchy goodness loved by all at home. I just added my own touch and that’s all. Now enjoy these fritters at your own home.

 

 

Lauki Bhajjias / Bottle gourd Fritters

Print this Recipe

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Total Time: 20 Minutes

Serves: 4

 

Ingredients:

  • Bottle gourd – 500 gms / 1/2 kg
  • Bengal gram / Chick pea flour – 1 cup
  • Corn flour – 1/4 cup
  • Onion, big – 1
  • Green chillies – 2
  • Red chilli powder – 1 tsp
  • Mint leaves – 2 handful
  • Garam masala powder – 1/2 tsp
  • Fennel seeds – 1/2 tsp
  • Salt – to taste
  • Oil – to deep fry

 

Instructions:

  1. Peel the skin of bottle gourd and grate it. Keep aside. Slice the onions very thinly into juliennes. Chop the green chillies very finely.
  2. In a big bowl mix together grated bottle gourd, onions, green chillies and let it be 2 mins. Sprinkle the bengal gram flour, corn flour over the vegetable mixture.
  3. Add red chilli powder, garam masala powder, mint leaves, fennel seeds, salt and mix well with your hands. The resultant mixture will be very thick like a dough.
  4. Heat a deep pan with oil. Once the oil is hot enough just scoop enough mixture and push with your thumb into the oil. Deep fry till golden and crisp and drain on an absorbent paper.
  5. Serve immediately piping hot with tea.

 

 

Notes:

  • Do not add water mixing the vegetables and flour.
  • The water content in the bottle gourd is enough. Adding water will make it runny.
  • Make sure that you serve it immediately. when cold it loses the crispness.

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Comments

  5. oh this is differnt style bhajias.. my grandmom used to love lauki ke bhajiyas but since onion wasnt used in our homes it was made differently.. would post this soon

    Reply

  17. I read the title a few times.. then checked to make sure lauki is what i think it is… lauki bhajji? would never have thought og it.. looks very inviting though… you can turn anything to gold girl.. midas touch

    Reply

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