Parwal Pakora, a crispy crunchy delight from the Marathi Cuisine made of snake gourd is sure to surprise you with its unique taste and flavour.. Enjoy this stellar snack along with a sweet and your favourite beverage...
Wash and clean the snake gourd and wipe it with a clean cloth.
Chop them into even sized rings and keep them in a plate over a paper towel to absorb excess moisture from it.
Sprinkle a little salt and marinate for a while.
Take a large bowl and add a cup of gram flour to it.
Tip in two teaspoons of rice flour and stir in.
Now add a teaspoon of red chili powder and half a teaspoon of garam masala to ii with a little asafoetida powder.
Follow it up with a quarter teaspoon of turmeric powder and cumin powder each.
Then sprinkle in a teaspoon of ajwain / carom seeds along with the required salt.
Finally, squirt in a teaspoon of ginger garlic paste with a good stir.
Combine altogether well with a little amount of water and make a thick batter out of it.
Let the consistency be a little thicker than that of the regular idli dosa batter and a bit thinner than a dokla batter.
At last tip in one or two pinches of cooking soda with a nice stir.
Heat a wok and pour in sufficient oil required for frying.
When it heats up, take a snake
gourd ring and dip it in the batter and drop into the hot oil.
Similarly, do with the other rings and drop it into the oil.
Drop as many ring as it holds and let it get fried up for a while.
Just after a few seconds flip the rings to the other side using a slotted spoon.
When it becomes completely crispy and golden brown, take it our from the wok and place it on a plate over a paper towel. Similarly fry the remaining rings in batches and turn off the stove.
Now the sizzling padwal pakora is ready.
Serve it hot with any dip like chutney, tomato ketch up or mayonnaise.
Serving Size 1 cup
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.