Stories
Do children avoid bottle gourd? Make crispy kachori this time.
- •Crispy bottle gourd kachori is made using wheat flour, gram flour, and semolina to enhance its taste and texture.
- •Be mindful of the water content in the bottle gourd while kneading a slightly firmer dough to avoid extra water.
- •Roll the dough into medium thickness and fry on a medium flame until golden brown for the perfect crunch.
- •Serve hot bottle gourd kachoris with green chutney, sweet chutney, curd, or potato gravy curry.
Key Questions Answered
To make bottle gourd kachori, you need 1 cup of grated bottle gourd, 2 cups of wheat flour, 2 to 3 tablespoons of gram flour (besan), 2 tablespoons of semolina (suji), and spices like carom seeds, fennel seeds, red chilli powder, turmeric, garam masala, asafoetida, white sesame seeds, and salt. You also need ginger-green chilli paste, fresh coriander leaves, 2 tablespoons of oil or ghee for shortening, and oil for frying.
Mix the wheat flour, gram flour, semolina, spices, and shortening oil in a bowl, then add the grated bottle gourd, ginger-green chilli paste, and coriander leaves. Because bottle gourd already contains water, avoid adding extra water initially and only add a little if the dough feels very dry. Keep the dough slightly firmer than regular roti dough, cover it, and let it rest for about 10 minutes.
Hot bottle gourd kachoris can be served with green chutney, sweet chutney, curd, or potato gravy curry. They also make a wonderful snack to enjoy with evening tea.
