When you bite into a Heerekayi Bonda (Ridge Gourd fritters) your taste buds are sure to be confused. The outer layer is crispy and spicy and even before the saltiness is experienced a natural sweetness from the vegetable hits you…I will spare you and let you make this fritter and enjoy them with your family.
Time Required: 20 Minutes
1 Heerekayi / Ridge Gourd
Oil for deep frying
For the Batter:
1 Cup Gram Flour (Bengal Gram Flour)
1tbsp Rice Flour
A pinch of Cooking Soda
1/2 tsp Chili Powder
1/2 tsp Jeera (Cumin) Powder
Salt to taste
Peel and cut Heerekayi into thin roundels. In a vessel mix Gram Flour, Rice Flour, Soda, Chili Powder, Jeera Powder, and Salt with water and mix well. The consistency of the batter should be thick (similar to dosa batter).
Heat Oil in a kadai/frying pan. Dip the jeegujje slices in the batter and deep fry on medium flame until crisp.
Serve hot with Coconut Chutney.