Turai / Gilki Pakode

(Crispy sponge gourd fritters)

Looking for a delicious way to enjoy Turai (Gilki)? These crispy, flavorful pakodas are made with tender sponge gourd, coated in a spiced besan batter, and fried until golden and crunchy. They make a perfect tea-time snack, especially when served hot with a cup of chai. You can also relish these as a side dish with everyday meals, especially with a comforting dal-chawal combination. Serve them hot with green chutney for an extra burst of flavour.

RECIPE VIDEO

Ingredients

For the batter -

• 1 cup gram flour(बेसन)

• 2 tbsp rice flour (चावल का आटा )

• 1 tsp turmeric powder (हल्दी पाउडर)

• ½ tbsp green chillies paste (हरी मिर्च पेस्ट)

• 1 tsp carom seeds (अजवाइन)

• salt as per taste (नमक स्वादानुसार)

• 2 tbsp hot oil (गरम तेल)

• Little water (थोड़ा पानी)

For frying -

• Oil (तेल)

  Method

• Add gram flour and rice flour to a bowl.

• Add turmeric powder, green chilli paste, lightly crushed ajwain, and salt to taste.

• Add hot oil to the batter and mix again.

• Whisk all the ingredients together, gradually adding water, to make a smooth, thick batter. Set aside.

• Peel and cut the Sponge Gourd/Turai/Gilki into small pieces. Cut them into round slices or slanting pieces, depending on your preference. I prefer cutting them diagonally.

• Heat oil over medium heat.

• Drop small portions of the batter into the hot oil.

• Fry the pakodas on medium heat until they are golden brown and crispy on both sides.

• Remove them and place them on a kitchen paper towel to absorb excess oil.

  TURAI PAKODE ARE READY TO BE SERVED !!
  SERVE HOT.

Notes -

• Do not add too much water at once. Keep the batter thick, not runny, so it coats the Turai well.

• Rice flour helps make the pakodas crispier. So make sure you add rice flour to the batter.

• You can add more red chilli powder if you prefer your pakodas extra spicy.

• Fry on medium heat so the pakodas cook properly from the inside without burning outside.

• Do not overcrowd the pan, as this can lower the oil temperature and make the pakodas absorb more oil.

• Serve/consume immediately for the best crispy texture.

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