2 cups bottle gourd, peeled and chopped into bite size chunks
1 cup chickpea flour, also called gram flour or besan
1 tsp baking powder
1 small onion, finely chopped
1 green chili, finely chopped
2 Tbsp cilantro, finely chopped
1/2″ ginger, peeled and grated
oil for frying
Step 1: Lightly salt the pieces of bottle gourd, and then let sit for an hour
Step 2: Combine chickpea flour, baking powder, onion, green chili, cilantro, ginger, and 1 tsp salt with enough water to make a thick batter.
Step 3: Heat about 1/2″ of oil in a frying pan. To check if it’s hot enough, drop a small drip of batter into it–it should sizzle, puff up and float to the top, but not burn immediately.
Step 4: Dip the bottle gourd pieces into the batter to coat them, and then drop into the oil. Fry until golden brown on one side, then flip over to fry the other side. When both sides are golden brown, remove from oil into a container lined with paper towels to absorb excess oil.