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Baked bottle gourd fritters

Bottle gourd - or calabash - is a very healthy vegetable, ideal for making bhajis. My version is baked, so it’s less greasy and more healthy. For these (free from gluten & dairy) baked bottle gourd fritters I used my spiralizer, but if you don’t have one, just shred or coarsely grate the bottle gourd. Serve it as a snack or appetiser with a spiced dip. It’s ideal for picnics and parties too!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large or 2 smallish bottle guard
  • 2 medium eggs whisked
  • ½ tsp black onion Nigella seeds
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp chilli powder
  • 1 clove of garlic minced
  • ½ cup gram besan, chickpea flour
  • Splash of water
  • Salt and pepper
  • 2 tsp vegetable oil

Method
 

  1. Heat the oven to 180°C. Line a large baking trays with baking parchment.
  2. Mix all the ingredients, apart from the bottle gourd, in a large bowl to form a thick batter. Add a splash of water. Season with salt and pepper.
  3. Peel then sprialize into noodles, or shred finely, the bottle gourd. Season with salt and pepper. Add this to the batter. Toss well.
  4. Drop spoonfuls of the mixture onto the baking tray, flattening them with the back of the spoon.
  5. Bake for 25 minutes or until golden, flipping the fritters halfway.
  6. Serve warm or at room temperature.