Spiny gourd Chips

Name: Spiny gourd Chips
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 grams spiny gourd/Kantola; Salt as taste; 1/2 tsp red chilli powder; 1/4 tsp turmeric powder; 1/4 tsp cumin powder; 1/4 tsp coriander powder; 1/4 tsp aamchur powder; 1/4 tsp garam masala; 1 pinch asafoetida; 1 tablespoon gram flour/besan; 1 tablespoon rice flour/corn flour; 1 tbsp water (as required); Oil for deep fry; 1 tbsp chopped coriander leaves; 1 tsp lemon juice (optional); Green chutney to serve

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#goldenapron23
#week7
#spinygourd
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Spiny gourd is a powerhouse of essential nutrients. It is a good source of vitamins like vitamin A, vitamin C, and vitamin B-complex, which support overall immunity, vision, and nervous system health. Additionally, it contains minerals such as iron, calcium, and potassium, which are important for maintaining strong bones, regulating blood pressure, and supporting heart health..

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

20 minutes

2 servings

250 gramsspiny gourd/Kantola
Salt as taste
1/2 tspred chilli powder
1/4 tspturmeric powder
1/4 tspcumin powder
1/4 tspcoriander powder
1/4 tspaamchur powder
1/4 tspgaram masala
1 pinchasafoetida
1 tablespoongram flour/besan
1 tablespoonrice flour/corn flour
1 tbspwater (as required)
Oil for deep fry
1 tbspchopped coriander leaves
1 tsplemon juice (optional)
Green chutney to serve

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Steps

20 minutes

1

Wash and clean all the spine gourds properly.Discard the ends of each gourd and cut into thin round slices.Keep it aside.
2

In a mixing bowl,take the gourd slices and add all the dry spices in it.mix it well to marinate.,keep it aside for 10 min.
3

After then add gram flour and rice flour to in it.mix well.If the slices are well coated then there is no need of any water. Else sprinkle 1/2-1 tbsp of water and mix.
4

Heat enough oil in a deep pan for frying.Then carefully, slide few coated gourd slices into hot oil without over-crowding the pan.
5

Stir occasionally and fry till crisp on both the sides over low-medium heat.Similarly deep fry rest spine gourd slices in batches.
6

Transfer to a plate lined with paper towel.Finally add lemon juice (optional)and coriander leaves on top.serve hot as a side dish in lunch spread or even as a crunchy snack with green chutney.
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