The monsoon season, especially the month of Saavan, brings with it a longing for warm, crispy snacks that complement the cool weather. While onion pakodas have always been a popular choice, it’s time to give your taste buds a fresh twist with Lauki Pakodas—a crispy, golden-brown fritter made from bottle gourd (lauki) that will make you forget about the traditional onion version!
Lauki, also known as bottle gourd, is a hydrating vegetable that is rich in nutrients and widely used in Indian kitchens for making curries, soups, and snacks. But have you ever thought about turning it into a crispy, crunchy snack? The Lauki Pakoda is an easy-to-make dish that offers the perfect balance of flavor, texture, and nutrition. Let’s dive into the recipe that will bring joy to your monsoon cravings!
Ingredients:
- 1 medium-sized bottle gourd (lauki)
- 1 cup besan (gram flour)
- 1-2 green chilies, finely chopped
- 1 teaspoon ajwain (carom seeds)
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- A pinch of hing (asafoetida)
- 1 tablespoon chopped coriander leaves
- Water (as needed)
- Oil for deep frying
Preparation:
- Prepare the Lauki (Bottle Gourd):
Wash the bottle gourd thoroughly and peel off the skin. Grate the lauki using a box grater or a food processor to get fine shreds.
Once grated, squeeze out excess water from the lauki to prevent the pakodas from becoming soggy. - Mix the Ingredients:
In a large mixing bowl, add the grated lauki. To this, add besan, finely chopped green chilies, ajwain, cumin seeds, red chili powder, turmeric powder, salt, and hing.
Toss in the chopped coriander leaves and mix everything together. - Prepare the Batter:
Gradually add a little water (if needed) to form a thick batter. The batter should not be too runny, as it will affect the crispiness of the pakodas. It should be able to hold its shape when dropped into the hot oil. - Heat the Oil:
Heat enough oil in a deep frying pan on medium heat. To check if the oil is ready, drop a small amount of batter into the oil. If it floats to the surface immediately and starts sizzling, the oil is hot enough. - Fry the Pakodas:
Now, drop small spoonfuls of the prepared batter into the hot oil. Be careful not to overcrowd the pan. Fry the pakodas in batches, turning them occasionally to ensure they cook evenly on all sides.
Fry until they turn golden brown and crispy. - Drain and Serve:
Once fried, remove the pakodas from the oil and drain excess oil by placing them on a paper towel. Serve hot with your favorite chutney, such as mint or tamarind chutney, or a side of tangy yogurt.
Tips for Perfect Lauki Pakodas:
- Squeeze out excess water: Lauki tends to release a lot of water, so it is important to squeeze it out before mixing with the flour to avoid a soggy batter.
- Adjust the spices: You can tweak the spices to your preference. For a more tangy flavor, you can add a bit of lemon juice or amchur (dry mango powder).
- Use a mix of gram flour and rice flour: For extra crispiness, you can substitute half of the gram flour with rice flour.
- Temperature of oil: Ensure the oil is not too hot, as it can burn the pakodas, or too cold, as the pakodas may absorb too much oil.
Why Lauki Pakodas Are a Great Choice for Saavan:
The month of Saavan is synonymous with rainy weather, where we seek comforting foods that are easy to prepare, yet satisfying. The Lauki Pakoda fits this description perfectly. Here’s why you should consider making Lauki Pakodas:
- Healthy and Light: Lauki is low in calories and rich in water content, making these pakodas a lighter, healthier alternative to regular fritters made with potatoes or onions.
- Nutrient-Rich: Lauki is packed with fiber, vitamins, and minerals that help keep you hydrated and promote digestion. By turning it into a pakoda, you can enjoy this vegetable in a fun and crispy form.
- Perfect for Monsoon Moods: The monsoon weather calls for indulgent snacks that are crispy and warm. The Lauki Pakoda, paired with a hot cup of tea, becomes the ideal monsoon snack.
- Unique and Delicious: If you’re tired of the same old onion pakodas, Lauki Pakodas bring a refreshing twist to your snack game. It’s a dish that will impress your guests and family alike.
Conclusion:
This Saavan, treat yourself to something unique with Lauki Pakodas. Not only do they offer a refreshing alternative to the classic onion pakoda, but they also bring out the flavors of bottle gourd in a delicious, crispy form. Serve them hot, dip them in chutney, and enjoy the blissful monsoon rains while savoring every bite of this tasty snack!
