Lauki Pakoda

SpicySpicy Served HotServed Hot
based on 0 Ratings

Listed in : Vegetarian , Vegetarian Snacks , Vegetarian Appetizers , Vegetarian Fast Foods , Vegetarian Tiffins , Kids , Kids Snacks

This is very easy and quick snack which you can make any time and is a nice recipe to feed your fussy kids who refuse to eat lauki, and you can also make these fritters for your kids lunch box .The dipping better is made with gram flour/besan and few indian spices like we made for most of the fritters/pakora,then peeled and slices bottle gourd pieces are dipped in the batter and deep fried in hot oil.


Servings: 3 Preparation time:
  • Bottle Gourd, (5 inch long) Bottle gourd (lauki)
  • Bengalgram Flour, Chickpea Flour, Besan, Gram flour, Black Bengal Gram, Bengal gram dhal 1 cup (gram flour ) besan
  • Salt, Common Salt, Rock Salt, Table Salt (to taste) salt
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 tsp Red chili powder
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/4 tsp Turmeric powder ( Haldi powder)
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder 1/4 tsp Asafoetida( Hing powder)
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 2 tbsp( Fresh) coriander (hara dhaniya chopped)
  • Canola Oil, Vegetable Oil, Cooking 2 tsp (Cooking) oil (to add in batter)
  • Canola Oil, Vegetable Oil, Cooking (To deep fry Cooking) oil (to deep fry)
  • Ajwain Carom Powder, Seeds, Omam 1/4 tsp Carom seeds(ajwain)

Instructions (Preparation Steps):

  • Wash the bottle gourd/ lauki and then wipe it
  • With the help of a knife or a vegetable slicer make equal size thin round slices from the bottle gourd
  • In a bowl add gram flour ,chopped coriander and all the dry spices.
  • Add just enough water in the gram flour mixture and mix to make a medium thick batter of pouring consistency.
  • Whisk the batter well so the fritters puff up nicely while frying.
  • Now add 2 tsps of hot oil in the batter ,it helps to make the fritters crisp
  • Heat enough oil in a heavy and broad pan to deep fry the fritters
  • Dip the sliced bottle gourd/ lauki in the gram flour batter ,coat the slices well with the batter and then gently drop in hot oil.
  • Add few slices at a time,don't crowd the pan else they may stick with each other and neither become crisp nor they puff up properly
  • Deep fry on medium heat and turn side few times while frying.
  • Fry till they become golden from both the sides.
  • When done ,remove on a paper napkin to absorb all the excess oil
  • Serve hot with mint chutney and date tamarind chutney
  • Recipe Notes
  • Try to choose small or medium thick, seedless and tender bottle gourd /lauki to make pakoras.
  • Batter should neither be thick nor too thin, it should be of coating consistency.
  • Deep fry on medium heat ,as if you deep fry on high heat then the bottle gourd slices may remain uncooked from inside and on low heat fritters may absorb excess oil.

Cook's Tip:
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.
Add Ajwain while making parathas as it increases taste and has lots of health benefits too.


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