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