Turai ke Pakode- Crisp and delicious Sponge gourd Fritters
Turai ke Pakode- Turai or Gilki is a summer vegetable and mostly used to make mild spiced curries. It is very healthy and easy to digest vegetable . But due to its mild taste and soft texture many people avoid eating this healthy humble vegetable.
My Grand fathers loves different varieties of pakoda’s specially turai ke pakode . I also grew up eating so many variety of pakoda’s as my mom was also a great cook and often experiments in her kitchen. These turai pakodas are also good for those who don’t like turai as a vegetable. If you serve these pakoda’s to them they will surely love these delicious crisp outside and soft inside pakoda’s.
Making these turai pakodas are easy and simple. Choose fresh and smooth sponge gourd and make medium thick slices. The batter is same as the regular pakoda batter. You can shallow fry or deep fry these Gilki pakoda’s as you prefer. Serve with any spicy dip or chutney or your choice. I like to serve these with spicy tangy karonda and dhaniya ki chutney.
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Turai ke Pakode
Equipment
- Pan, Spatula
Ingredients
- 2 Sponge gourd / Turai /Gilki
- Enough Oil To Deep fry
For the batter
- 1.5 cup Gram flour / Besan
- 1/4 cup Rice Flour / Chawal Ka Atta
- salt to taste
- 1.5 tbsp Chili flakes /Kuti hui laal mirch
- 1/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Coriander Powder / Dhaniya Powder
- 2 Green chili/hari mirch chopped
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya Chopped
- 1/4 tsp Asafoetida / Hing powder
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/2 tsp Carom Seeds / Ajwain
- 2 tsp Hot Oil
Instructions
- Wash and make slices from the turai/ sponge gourd, no need to peel the gourd.
- If the sponge gourd/ turai is small then make slant cuts
- Take a big wide bowl and sieve together the gram flour and the rice flour.
- Add all the dry spices in the flour mixture and stir to mix.
- Now gradually add water and make a smooth medium thick batter.
- Whisk the batter well to make it smooth and lump free.
- Heat enough oil in a big deep and wide pan.
- Dip the sliced turai/ sponge gourd and coat well with the batter and then gently drop them in the hot oil.
- Let them cook from one side and then flip the sides.
- Let them cook from both the sides till golden and crisp in medium hot oil.
- Drain on a tissue to absorb all the extra fat.
- Sprinkle some chat masala and serve hot.
- Serve with ketchup, green chutney or any tangy dip of your choice
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