Ingredients:
Besan (chickpea flour) – 1/2 cup
Rice flour – 2 tbsp
Oats – 2 tbsp
Hot oil – 2 tbsp
Bottle gourd (suraikkai), thinly sliced – 1 cup
Red chili powder – 1 tsp
Baking powder – 1/2 tsp
Salt – to taste
Oil – for deep frying
Method:
1. In a bowl, combine the besan, rice flour, oats, red chili powder, baking powder and salt. Mix thoroughly so the dry ingredients are well blended.
2. Pour in the hot oil and work it into the flour mixture until it resembles coarse crumbs; this helps create a light, crisp texture when fried.
3. Add the thinly sliced bottle gourd and mix well. Sprinkle a little water, a tablespoon at a time, and knead gently to form a firm, slightly sticky dough that holds the gourd slices together.
4. The gourd slices will retain their shape; the batter should coat them evenly so they fry up crisp on the outside and tender inside.
5. Shape the mixture into small patties or balls, pressing the gourd slices together so they don’t fall apart while frying.
6. Heat oil in a deep pan to medium-high. Fry the pakoras in batches until they turn golden brown and crisp, turning as needed for even coloring.
7. Drain on paper towels briefly and serve hot with chutney or ketchup.
Crispy Bottle Gourd Pakora Recipe — Indian Lauki Fritters Guide
I wanted a simple appetizer for lunch and had a bottle gourd on hand, so I experimented with pakoras. I wasn’t sure how they would turn out, but they were crisp and flavorful. My husband enjoyed them, so the experiment was a success.