Onion and bottle guard fritters

Name: Onion and bottle guard fritters
Cuisine: Indian
Ingredients: For bottle gourd fritters; 1 cup gram flour; 2 tsp rice flour; 1 inch created ginger; 1 tsp garlic paste; 4 green chilli finely chopped; 1 tsp Cumin seeds; 1 tsp Coriander seeds; 1 tsp ajwain/ carrom seeds; 1/2 tsp turmeric powder; 1/2 tsp red chilli powder; to taste Salt; as needed Oil for frying; For onion fritters; 2 cup sliced onion; 2 pinch Baking soda; And all ingredients same like bottle gourd..

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

#Starter

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

Saved

Ingredients

For bottle gourd fritters
1 cupgram flour
2 tsprice flour
1 inchcreated ginger
1 tspgarlic paste
4green chilli finely chopped
1 tspCumin seeds
1 tspCoriander seeds
1 tspajwain/ carrom seeds
1/2 tspturmeric powder
1/2 tspred chilli powder
to tasteSalt
as neededOil for frying
For onion fritters
2 cupsliced onion
2 pinchBaking soda
And all ingredients same like bottle gourd..

Saved

Steps

1

Wash and peel lauki. Cut into roundels.
2

Apply some salt, chilli powder, turmeric powder and garam masala on it and keep aside for 5-10 minutes.
3

In the mean while prepare the batter. For that mix gram flour, rice flour, grated ginger, garlic, green chilies and spices. Add water to it and mix well to form a thick paste of pouring consistency.
4

Heat oil in a wok or pan.
Coat lauki roundels with this batter and drop it in the medium hot oil one by one.Fry the pakoras til golden brown.
5

Drain on a paper napkin to remove excess oil.
Serve hot with mint chutney, tomato sauce or any other dip.
6

For onion fritters..Mix all ingredients with sliced onion in a bowl....With 1/4cup water....
7

The batter should not be too runny nor too thick. Sprinkle the baking soda in it. Mix it well and cover this bowl. Set it aside for some time.
8

Now, place a deep-bottomed pan over medium flame and heat refined oil in it. Once the oil is hot, add spoonful of batter in it and fry the fritters until they are golden-brown in colour. Once done, take them out on absorbent paper to soak up the excess oil. Serve these hot with a dip of your choice!