Take one cup of gram flour (besan) in a bowl, sifted. Add ajwain, salt to taste, asafoetida, ginger-chili paste, chopped coriander, red chili powder, a pinch of baking soda, and lemon juice. Mix well with water to make a smooth batter (slightly thicker than aloo vada batter).

Wash the Galka (Nenua/Ridge Gourd) with water, wipe it dry with a cloth, and cut it into slanting pieces.

Heat oil in a kadhai, dip the galka (ridge gourd) chips in besan batter, and add them to the kadhai. After 5 minutes, flip them and fry until crispy and golden brown on both sides. Remove them to a plate.

Serve the prepared Galka fritters with any type of chutney... I've served them with red chili jam.