Snake Gourd Pakoda
Snake gourd also called serpent gourd is a rapid growing vine of the gourd family. It is a native to southeastern Asia, Australia and some parts of tropical Africa. The whole fruit is eaten as a vegetable. This vegetable often reach 1.5 meters in length. Some health benefits of snake gourd are it prevents respiratory problems, relieves acidity, treats liver problems, treats diabetes and is low in calories.
So today am here with a deep fried dish Snake gourd pakoda. We are starting with 95th edition of Blogging Marathon and my theme for week 1 is " Deep fried Love". My family loves pakoda specially Mirchi Bajji ( pakoda ), onion pakoda , brinjal pakoda, Raw banana pakoda and the list goes on. For a change I have made these snake gourd pakoda's, just to try if my kids eat this vegetable in this form at least, as they do not like sabji with it. And to my surprise my kids loved these pakoda's . So here goes the list of ingredients and recipe for you to try with your family.
Snake Gourd / Potlakaya / Padwal
Besan / Chick peas flour 1/2 cup
Rice flour 3 teaspoons
Ginger garlic paste 1/2 teaspoon
Salt to taste
Chili powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Ajwai / Carom seeds 1/2 teaspoon
Baking soda 1/4 teaspoon
Oil for deep frying
Peel the skin of snake gourd and cut in semi thin ( 1/4 inch thickness ) circles.
In a mixing bowl add besan, rice flour, salt, chili powder, turmeric powder and carom seeds.
Mix everything well.
In a small bowl add ginger garlic paste and few spoons water to make it watery consistency.
Add it to the dry ingredients along with some more water to make it smooth batter.
Finally add baking powder and mix.
Heat oil for deep frying.
Dip each snake gourd circle in the batter and drop them in hot oil to fry.
Fry on both sides till nice and crisp.
Add few circles at a time.
Remove and place them on kitchen towel to remove excess oil.
Serve hot with ketchup or hot sauce.
Check to see what my fellow bloggers are cooking for Blogging Marathon 95.