Crispy Bottle Gourd Pakode: A Flavorful Indian Fritter
55 minutes
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About Crispy Bottle Gourd Pakode: A Flavorful Indian Fritter
Craving a crispy, savory snack with an Indian twist? These Bottle Gourd Pakode are a delightful departure from the ordinary, offering a unique flavor experience that will tantalize your taste buds.Tender slices of bottle gourd are dipped in a fragrantly spiced batter and fried to a perfect golden brown. Light and satisfying, they're the ideal fritter for any occasion.Enjoy these pakode hot, whether for breakfast, a comforting tea-time treat, or as a show-stopping party appetizer. A dollop of your favorite chutney completes the experience, adding a burst of fresh flavor.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
Bottle Gourd
Batter
- 4 gm Gram Flour besan
- 2 tbsp Yogurt
- 1 pinch Baking Soda
- 1 tbsp Lemon Juice
- 1.5 tsp Salt or to taste
- 2 tsp Chili Powder red
Instructions
- Wash the bottle gourd and cut it into round slices about ¼-inch thick. Chop the red chilies.
- In a large mixing bowl, combine the gram flour, salt, red chili powder, baking soda, chopped green chilies, and chopped coriander.
- Add the yogurt and lemon juice to the dry ingredients. Gradually whisk in water until a smooth batter is formed. The batter should be thick enough to coat the bottle gourd slices but not too runny.
- Heat the oil in a deep frying pan or kadai over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the top.
- Dip each bottle gourd slice into the batter, ensuring it's fully coated. Carefully place the battered slices into the hot oil, frying in batches to avoid overcrowding. This ensures even cooking and a crispy texture.
- Fry the pakode for 3-4 minutes on each side, or until they turn golden brown and crispy. Turning them ensures even browning and cooking.
- Remove the pakode from the oil with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. This helps maintain their crispiness.
- Serve the hot, crispy Bottle Gourd Pakode immediately with your favorite green chutney or a side of raita.
Recipe Notes
Good To Know
- For extra-crispy pakode, pat the bottle gourd slices dry with a kitchen towel before dipping them in the batter. This removes excess moisture and prevents sogginess.
- Add a teaspoon of ajwain (carom seeds) or crushed fennel seeds to the batter for a subtle, aromatic flavor and improved digestion.
- For a gluten-free version, substitute the regular flour with chickpea flour (besan).
Expert Tips
- Don't overcrowd the pan when frying the pakode. Fry in batches to ensure even cooking and crispiness.
- For a spicier kick, add finely chopped green chilies or a pinch of cayenne pepper to the batter.
- Serve the pakode immediately with your favorite chutney or dipping sauce for the best flavor and texture.
Storage Instructions
- Leftover pakode can be stored in an airtight container at room temperature for up to 24 hours.
- Reheat in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes to restore crispness. Avoid microwaving.
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Recipe Nutrition
Calories: 120kcalCarbohydrates: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Hem Lata Srivastava
Articles: 200
4 Comments
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This is perfect! Can’t wait to taste it.
Such a scrumptious dish! Thank you.
Such a lovely dish! Thanks for sharing.
What a delicious recipe! Thanks for posting.