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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.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  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.