Instructions

1. 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.
2. Thinly slice the onion and finely chop the chili. Put them in a mixing bowl. Add the spices, besan flour, mint leaves.
3. 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.
4. Heat some oil in a small pan (about 3 cm deep).
5. 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.
6. Remove the fritters to a plate lined with paper kitchen towel.
7. Repeat the above with the remaining patties with a dip of your choice.
8. Serve the bhajis warm or at room temperature.