Cooking with Shail

Hi all! I am back again with another fritters/bhajiya recipe. Once the monsoons make an entry it becomes extremely important and essential (hahaha) to make bhajiyas and not just the regular one (being onion, potato or methi) but anything different is also welcome in my house. Dudhi or bottle gourd is normally eaten as a curry or as a sweet but this bhajiya/fritter recipe will make it a hit even with your kids. However being deep fried it does not exactly make it a healthy recipe but once in a while such an indulgence is welcome specially during rains. Dudhi, I personally feel is a very versatile vegetable. It can be used in so many ways and bhaiya being my favorite as I am not a big fan of dudhi halwa. This is an easy to make and mix all ingredients together recipe which can be made instantly. So lets get started…

Ingredients:

Dudhi (grated) – 2 cups

Onions (sliced) – 1 small

Ginger (grated) – 1 tsp

Garlic (grated) – 1 tsp

Boiled corn kernels (semi grind) (optional) – 1/4 cup

Rava/Semolina – 4 tbsp

Besan/Gram Flour – 1 cup

Green Chilli Paste – 1 tsp

Red Chilli Powder – 1 tsp

Amchur Powder – 1 tsp

Whole Coriander seeds (semi crushed) – 1 tsp

Water – 2 tbsp (if required)

Salt as per taste

Oil for deep frying

Method:

1) In a bowl mix together all the ingredients except oil and make the bhajiya batter. Since dudhi leaves its own water you will not need any additional water to make the batter (this batter will not be too loose and will be more of coating nature). If you feel your batter is too hard or the besan is not mixing well you can add the water.

2) Take oil in a deep pan/kadhai. let it become warm on medium flame (I always prefer to keep the flame on medium so that the bhajiyas cook well inside out). Once the oil is warm drop in the bhajiyas using a spoon or your hand in small proportions and fry till golden brown.

3) Take out on a tissue paper so that it soaks away all the oil and serve hot.