Monsoon is just knocking the door. And who don’t know that fritters and monsoon is synonymous with a cup of hot masala tea. We all prepare different types of fritters with potato, onion, cabbage and many others. Yesterday I tried fritter made with ‘lauki’ or bottle gourd. Summer is the season of bottle gourd and I wanted to prepare something different with this regular vegetable. Hope you like my recipe as I enjoyed having it with hot cup of tea!
- Bottle Gourd – 1 cup (Grated)
- Onion – 1 (Small – chopped)
- Rice Flour – 2 Tbsp
- Besan or Gram Flour – 1 cup
- Kalonji or Nigella Seeds – ¼ tsp
- Ajwain or Carom Seeds – ¼ tsp
- Hing or Asafetida – 1 pinch
- Turmeric Powder – ½ tsp
- Red Chilli Powder – ½ tsp
- Green Chilli – 1 tsp (Chopped)
- Salt – To taste
- Oil – For deep frying
- Squeeze the excess water of lauki or bottle gourd.
- In a mixing bowl mix all the ingredients mentioned above with bottle gourd.
- If required add a little water. The consistency should be thick so that round shape can be formed.
- Heat oil in a deep bottomed pan or kadai.
- When oil reaches smoking point low down the heat and release the batter shaping round in the hot oil. Fry till they turn crisp and brown. Keep the heat on low else the fritters will not be cooked from inside.
- Take out the fritters on a absorbent paper from oil. Serve with tomato sauce or green chutney.