Swetha's Fusion

Heerekai Bajji | Ridge Gourd Fritters | Heerekai Pakoda

Sunday, July 26, 2020

Few days ago I posted Palak Pathrode recipe. Well, as I had mentioned on the post "save some of the masala for bajji", time has come to use that pathrode masala now. I froze the masala in a tapper-ware. Note: do not use microwave oven to thaw the masala. Simply, take it out of the freezer at least 2 hours ahead and also place the dish in warm water to help thaw faster. To recap, I am listing the ingredients and steps to make masala in this post too.

If you enjoyed the Palak pathrode, you will enjoy the unique taste this ridge gourd fritters has to offer. Try it and see.

Ingredients:

1 cup - cut ridge gourd
1 cup - Rice
2 tbsp - Dhania | Coriander seeds
1 tbsp - Jeera | Cumin seeds
1 tsp - Methi | Fenugreek seeds
½ tsp - Mustard seeds
2 tsp - Urad dal | Black gram
2 tsp - Channa dal | Split chickpeas
½ cup - fresh grated coconut. (optional)
10 - Red chilies
1 tbsp - Tamarind paste
1 tsp - Jaggery
1 tsp - turmeric pdr
Salt - as per taste.
Oil - for shallow frying.

Preparing the Masala:

Soak rice overnight or for at least three hours.
In a pan, dry roast coriander seeds, cumin seeds, fenugreek seeds, mustard seeds. urad dal, channa dal and red chilies. Transfer it to a blender/food processes
Optional step: In the same pan, dry roast grated coconut. Add it to the blender along with other roasted ingredients.
To the blender, add tamarind paste, jaggery, turmeric pdr and salt. Add 2 tbsp of water and grind. If needed, add more water. Grind it into a smooth paste.
Drain soaked rice, Add it to the blender and grind it into slightly course paste.
Keep the ground masala aside.

Preparing the ridge gourd bajji/fritters:

Wash ridge gourd. Using a peeler, peel the hard ridges off. Cut and discard the ends of the gourd. Cut the gourd into one cm thick round chips. Keep aside.
In a mixing bowl add 2 tablespoon of masala. And add little water to make dough into smooth paste. If needed, add a bit of rice floor and mix to get right consistence.
Meanwhile, put the oil on medium flame for deep frying.
Once the oil is hot enough (a small portion of the dough dropped into the hot oil should gradually bubble and float to the top), dip the cut ridge gourd chips into the dough and gently slide it into the oil. You may fry few of them together depending on the size of the fry pan.

After 2 minutes, with the help of a skimmer ladle, turn the fritters over to cook on both side. Fry until fritters are golden brown in color. Remove from the oil and place them on paper towel to absorb excess oil.
Serve hot with rice and dal or rasam.