Snakegourd pakora | Pudalangai pakoda | Vegetable pakora
Snakegourd pakora is a deep-fried snack item, prepared with the snake gourd(Pudalangai) vegetable, besan flour, rice flour and spices.
Equipment
- Frying pan
Ingredients
Ingredients:
- 250 g Snake gourd
- Oil to fry
- 1 tsp salt (to cook & fry)
- ¼ tsp turmeric powder
- 3 tbsp water
- 1 tsp gg paste
- 3 tsp besan flour
- 2 tbsp rice flour
- ½ tsp cumin seeds
- 1 pinch asafoetida
- ¾ tsp chilli powder
- 1 sprig curry leaves
Instructions
Preparation:
- Wash and de-seed the snake gourd.
- Chop it up into ring shapes.
- Take the pieces along with a pinch of turmeric powder and some salt in a pressure cooker/pan.
- Add only a few tbsp(3-4) of water, cover and pressure cook for only one whistle. If cooking in a pan, cover and cook for just five minutes.
- Squeeze out the extra water completely and take the cooked snake gourd in a mixing bowl.
Recipe:
- Take half-cooked pudalangai in a mixing bowl and add ginger garlic paste.
- Also, add besan flour and rice flour.
- Add cumin seeds, chilli powder, salt and curry leaves.
- Mix everything together properly with your fingers.
- As this is pakora, no need to add water and the moisture from the vegetable is enough to make the dough.
- Ideally, the mixture should be holdable(not too drat the same time not too wet like bajji batter.
- Meanwhile, heat oil in another pan to high temperature (not until smoky).
- Spread the pakora dough gently into the hot oil.
- Don't disturb until the bottom becomes a golden color.
- Let the bottom sides fried properly and flip them all.
- Cook the other sides too to golden brown color.
- Since this is a watery vegetable, it will not be super crispy like onion pakora. These pakoras will be slightly soft and if you want them really crispy you can fry for few more minutes without burning them.
- I usually like these pakoras just to be soft and mild crispy.
- Remove from the hot oil and place on kitchen tissue to avoid excess oil if any.
- Serve hot with chai/tea and tomato sauce.
Video
Notes
Tips:
1) First of all, squeeze out the water completely from the vegetable before mixing. Otherwise, the pakoras will drink more oil. The dough should be dry but holdable like onion pakora dough.
2) Moreover, make the slices as thin as possible to get separate strands of pakodas.
3) Furthermore, I didn't add any baking soda/baking salt for this pudalangai pakora. You can add a pinch of it if you like extra crispness.
1) First of all, squeeze out the water completely from the vegetable before mixing. Otherwise, the pakoras will drink more oil. The dough should be dry but holdable like onion pakora dough.
2) Moreover, make the slices as thin as possible to get separate strands of pakodas.
3) Furthermore, I didn't add any baking soda/baking salt for this pudalangai pakora. You can add a pinch of it if you like extra crispness.
Nutrition
Calories: 520kcal
Tried this recipe?Let us know how it was!