Wednesday, 18 April 2012

Potlakaya bajji / Snake gourd fritters

This is my all time favourite bhaji. Especially the shape of the fritters. I call them as Golden rings. The snake gourd brings the unique taste to the fritters. Topping them with chat masala will add further taste.

Potlakaya / snake gourd – 1 about 1 1/2 feet long
Besan / gram flour – 3/4th cup
Rice flour – ¼ cup
Chili powder – ½ tsp
Baking powder – 1/8th tsp
Oil for deep fry

Snake gourd
Cut the snake gourd into ¼ inch thin round slices, and remove the centre bit.

Place the pan with oil on medium high flame. By the time, oil becomes hot, we can prepare the batter.

Combine both the flours and sieve into a large mixing bowl. Now add the baking powder, salt, chili powder and water.

Mix the batter well. The consistency should be like beaten thick yoghurt. The batter should not be too thick as the batter will not cooked properly, or not too thin as it absorbs more oil.

When the oil is hot enough, take each slice and dip it in the batter and slowly slip in into the hot oil. Repeat the same with 4 to 6 slices.

Make sure that the centre part should be empty and it should resemble like a ring.

Turn them in between and remove them into a paper towel. Sprinkle some chili powder and chat masala and serve them warm with a hot tea or coffee.

Long shot.....

Note: Always fry these fritters under medium to medium high flame. As a result, the vegetable inside the batter will also get cooked well.

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