Stuffed Spine Gourd Fritters (Pakora)

INGREDIENTS:

Spine Gourd 6-8 medium size
Yellow Mustard Seeds 1 tbsp
Poppy Seeds 2 tbsp
Grated Coconut 2 tbsp
Roasted Peanuts 2 tbsp
Salt to taste
Gram flour (Besan) 1 cup
Red Chili Powder 1/2 tsp
Nigella Seeds 1/2 tsp
Oil for deep frying

METHOD:

Serving Size: 6-7

Grind the mustard seeds, poppy seeds, grated coconut, and peanuts into a coarse paste.

Heat 1 tbsp oil in a pan and sauté the paste along with salt to taste until the raw aroma disappears and it thickens into a dough-like consistency. Remove and let it cool.

Wash the spine gourds and cut them lengthwise into halves.

Par-boil them in salted water for 7-8 minutes just until tender.

Using a spoon, scoop out the seeds to create a hollow pocket in each half.

Fill each half with the prepared stuffing mixture, pressing gently so it holds inside.

In a bowl, mix besan, red chili powder, nigella seeds, and salt. Add water gradually to make a smooth, thick batter.

Dip each stuffed spine gourd into the batter, ensuring it is fully coated.

Gently slide into hot oil and deep fry on medium heat until golden and crisp.

Serve hot as a tea-time snack, or as a side dish with rice and dal.

Comments

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