New Update
Gilkyachi Bhaji
Main ingredients | Sponge gourd, Gram flour, Green chllies, Roasted and crushed coriander seeds, Roasted cumin powder, Carom seeds, Turmeric powder, Red chilli powder, Fresh coriander leaves, Oil |
Cuisine | Maharashtrian |
Course | Snacks and starters |
Prep time | 5-10 minutes |
Cook time | 10-15 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 300 grams sponge gourd (gilkya)
- 1½ cups gram flour (besan)
- 2 green chillies, chopped
- 1 teaspoon roasted and crushed coriander seeds
- 1 teaspoon roasted cumin powder
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Salt to taste
- 1 tablespoon chopped fresh coriander leaves
- Oil for deep frying
- Tomato ketchup for serving
Method
- Slice the sponge gourd.
- Take gram flour in a bowl. Add green chillies, coriander seeds, cumin powder, carom seeds, turmeric powder, red chilli powder, salt and coriander leaves and mix.
- Add 1 cup water and whisk to make smooth and thick batter.
- Heat sufficient oil in a kadai. Dip the sponge gourd slices in batter, one by one, slide into hot oil and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot with tomato ketchup.
Advertisment