Name: Bottle Guard bhajis
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Ingredients: 2 small or 1 large onion; 1 cup grated bottle guard; 1 cup Besan (chickpea) flour; 2 tbsp rice or corn flour; ½ tsp turmeric; 1 chilli, finely chopped; ½ tsp chilli powder or paprika; 1 large pinch of asafoetida (optional); 1/2 tsp salt; ½ tsp ground pepper; 1 tbsp chopped mint leaves (optional)

Bottle Guard bhajis

20 Jul 2019

by Wholeness

Prep Time

10 minutes

Cook Time

6 minutes

Total Time

16 minutes

Background

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

2 small or 1 large onion
1 cup grated bottle guard
1 cup Besan (chickpea) flour
2 tbsp rice or corn flour
½ tsp turmeric
1 chilli, finely chopped
½ tsp chilli powder or paprika
1 large pinch of asafoetida (optional)
1/2 tsp salt
½ tsp ground pepper
1 tbsp chopped mint leaves (optional)

Instructions

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.