Bottle Guard bhajis
Bootle Guard or dudhi is a popular vegetable used in Indian cuisine, less known in the West. It’s like a combination of marrow & courgette – quite bland on its own but perfect for taking on flavours and spices. Also, it’s very low calorie, so ideal for dieters. I’ve been experiment with it lately – one of my creations is this Bottle guard bhajis. They are really yummy, easy to make, vegan and gluten-free. Perfect for parties, picnics, your lunch box or snacking on during the day. I served them as a starter in an Indian menu with raita and mango chutney.
Ingredients
Method
- Put the grated bottle gourd in a sieve, resting on top of a mixing bowl and sprinkle with some salt. Let it rest for 10 minutes.
- Thinly slice the onion and finely chop the chili. Put them in a mixing bowl. Add the spices, besan flour, mint leaves.
- Squeeze the excess water out of the grated bottle gourd, then add it to the bowl. Season with salt and pepper , then combine well. The consistency should be thick, and a bit sticky. Form little balls or patties, about 3cm in diameter, and place them on a plate (they don’t have to be perfect). Chill, until you’re ready to cook.
- Heat some oil in a small pan (about 3 cm deep).
- When the oil reaches smoking point, add a few patties, turn down the heat and fry for 2-3 minutes on both sides, until they look golden and crispy all over.
- Remove the fritters to a plate lined with paper kitchen towel.
- Repeat the above with the remaining patties with a dip of your choice.
- Serve the bhajis warm or at room temperature.