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| Main ingredients | Bottle gourd (dhudhi), Turmeric powder, Red chilli powder, White sesame seeds, Ginger-green chilli paste, Sorhum flour, Finger millet flour, Rice flour, Gram flour, Fresh coriander leaves, Oil |
| Cuisine | Maharashtrian |
| Course | Snacks and starters |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups grated bottle gourd (dudhi)
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 tablespoons white sesame seeds
- Salt to taste
- 1 tablespoon ginger-green chilli paste
- 3 tablespoons sorghum (jowar) flour
- 3 tablespoons finger millet (ragi) flour
- 3 tablespoons rice flour
- 2 tablespoons gram flour (besan)
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons oil + for deep frying
- Tea for serving
Method
- Heat sufficient oil in a kadai
- Take bottle gourd in a bowl, add turmeric powder, red chili powder, white sesame seeds, salt, ginger-green chilli paste, sorghum flour, finger millet flour, rice flour, gram flour and coriander leaves and mix well. Add oil and knead to stiff dough.
- Grease palms with oil, divide the mixture into equal portions and shape each portion into a cylinder.
- Slide a few cylinders at a time and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange them in a serving bowl and serve hot with tea.
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