Bitter Gourd Leaf Fritters with Mixed Vegetable Panchamrut (Panchmishali)
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About Bitter Gourd Leaf Fritters with Mixed Vegetable Panchamrut (Panchmishali)
Imagine crispy, savory fritters meeting a sweet and savory vegetable stew. This Bitter Gourd Leaf Fritters with Mixed Vegetable Panchamrut (Panchmishali) is a vibrant Bengali-Indian fusion dish that will tantalize your taste buds with its unique flavor profile and contrasting textures.We're transforming often-discarded bitter gourd leaves into a star ingredient, showcasing their surprising versatility and subtle bitterness. Paired with panchmishali, a medley of five ingredients including fresh coconut and jaggery, this dish offers a delightful balance of sweet and savory.Perfect as a light lunch or a unique appetizer, this recipe is a must-try for adventurous food lovers seeking a culinary experience that's both exciting and satisfying.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Ingredients
For the Bitter Gourd Fritters
- 10-12 Bitter Gourd Leaves
- 2 tbsp Gram Flour besan
- 1 tbsp Rice Flour
- Salt to taste
- Water as needed
For the Panchamrut (Panchmishali)
- 1 bowl Vegetables (e.g., beans), carrots, fresh, mixed, peas, potatoes
- ½ cup Chickpea black, boiled, kala chana
- ½ cup Coconut chopped, fresh
- 1 cup Coconut Water
- ½ tsp Jaggery
- 1 tsp Ginger paste
- ½ tsp Turmeric powder
- 1 tsp Chili Powder
- 1 tsp Nigella Seeds kalonji
- 1 tsp Panch Phoron
- Oil as needed, for frying
- 2-3 Chili dried, red
Instructions
- Chop the mixed vegetables into bite-sized pieces, ensuring they are roughly the same size for even cooking.
- In a mixing bowl, combine the gram flour, rice flour, turmeric powder, chili powder, onion seeds, salt, and chopped bitter gourd leaves.
- Gradually add water to the dry ingredients, mixing until a smooth batter forms. The batter should be thick enough to coat the leaves.
- Heat oil in a deep pan or skillet over medium-high heat. Once hot, carefully drop spoonfuls of the bitter gourd leaf batter into the oil, frying them in batches until golden brown and crispy.
- Remove the fritters from the oil and set them aside on a plate lined with paper towels to drain excess oil.
- In the same pan, add the dried red chilies and panch phoron. Sauté for a few seconds until fragrant.
- Add the turmeric powder, ginger paste, chopped coconut, and salt to the pan. Sauté for a minute until the spices are fragrant.
- Add the chopped mixed vegetables, boiled black chickpeas, and jaggery to the pan. Stir well to combine all the ingredients.
- Pour the coconut water into the pan. Bring the mixture to a simmer, then cover and cook for 10 minutes over low heat, or until the vegetables are tender.
- Gently fold in a few of the bitter gourd fritters into the panchmishali. This allows the fritters to absorb some of the flavorful sauce.
- Remove the pan from the heat. Garnish with the remaining bitter gourd fritters and fresh coconut.
Recipe Notes
Expert Tips
- For a richer flavor, consider using a combination of dark and milk chocolate in your recipe.
- If you're short on time, you can use high-quality store-bought chocolate chips instead of chopping your own chocolate.
- To prevent the chocolate from seizing, make sure all your ingredients are at room temperature before combining them.
Storage Instructions
- Store leftover chocolate treats in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Recipe Video
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Recipe Nutrition
Calories: 146kcalCarbohydrates: 24gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 36mgPotassium: 336mgFiber: 3gSugar: 2gVitamin A: 876IUVitamin C: 2mgCalcium: 68mgIron: 3mg
Geeta Biswas
Articles: 919
3 Comments
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What a delightful recipe! Thanks for sharing.
Such an enticing dish! Thanks for the recipe.
This looks so good! Appreciate the share.