Rainy season and gourd dumplings, wow. .. What’s the matter, know the method of preparation

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In the month of Sawan, that is, in the rainy days, the desire to eat dumplings is expressed in the houses in the evening. The housewives get involved in meeting this demand of the family members. On hearing the name of pakoras, anyone’s mouth starts watering. Their taste is something like this. In the rainy season, the demand for pakoras increases even more. Mostly gram flour dumplings are made plain or with potatoes and onions. It has been seen that many people do not eat onion fritters in the month of Sawan. In such a situation, gourd/ghee pakoras can be made as an alternative. Not only are they perfect as a snack, they can also be eaten at any time of the day. Anyway, nowadays gourd remains available in the market for 12 months. Making gourd fritters is easy and does not take much time either.

Material

1 bowl gram flour

2 bowl grated bottle gourd

2-3 chopped green chilies

1 tbsp chopped coriander leaves

1 chopped garlic clove

1 tsp ginger grated

1 tsp whole coriander

1/4 tsp red chili

4-5 mint leaves

oil for frying

salt to taste


Method

First of all take soft gourd. Wash the gourd and remove the upper skin with the help of a sieve.

Now grate the gourd and take it out in a vessel.

Finely chop green chillies, green coriander and grate ginger.

Make a mixture by mixing green chilies, mint leaves, red chili powder, whole coriander seeds, green coriander, gram flour and salt in gourd.

Now put oil in a pan and heat it on medium flame.

When the oil starts boiling, put the gourd mixture little by little and make pakodas in it.

– Put gourd fritters according to the capacity of the pan and then roast them for some time by turning them.

Fry the pakodas till they become golden and crispy from both the sides. Prepare fritters in the same way from the whole mixture. Serve them with green chutney.

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