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Make Delicious And Crispy Bhujia Using Bottle Gourd Peels And Potato.
- •Instead of throwing away bottle gourd peels, you can use them to make a remarkably delicious and crispy bhujia.
- •This easy recipe requires fresh tender peels, a potato, green chilies, ginger, and basic spices for a zesty taste.
- •No extra water needs to be added as the finely chopped peels and potatoes easily soften on a low flame.
- •Roasting the mixture on a high flame at the end gives the bhujia a light crunch and enhances its overall flavor.
- •The prepared bhujia can be served piping hot with roti, paratha, or dal-chawal.
Key Questions Answered
To make bottle gourd peel bhujia, you need 2 cups of finely chopped bottle gourd peels, 1 medium potato, 2 tablespoons mustard oil, mustard seeds, cumin seeds, asafoetida, green chilies, grated ginger, turmeric powder, coriander powder, dry mango powder or chaat masala, salt, and fresh coriander leaves.
Heat mustard oil in a pan, add mustard and cumin seeds, followed by asafoetida, green chilies, and ginger. Then mix in the chopped potatoes, bottle gourd peels, turmeric, and salt, covering and cooking on a low flame for 8 to 10 minutes without adding water. Finally, add coriander powder and dry mango powder, and roast on high flame for 2 minutes for crunch.
The prepared bottle gourd peel bhujia can be served piping hot alongside roti, paratha, or dal-chawal (lentils and rice).
