Parwal (Pointed Gourd) Peel Pakora / Fritters

 

           Tea time without any fried snack is not worth it. One can't resist the temptation of fried fritters. A bowl of hot and crispy pakoras are anytime welcome. So here is an unusual snack made out of some discarded parwal (pointed gourd) peels. They contain a lot of fibre and nutrients. They are absolutely easy to make as it requires only some basic ingredients.

           These crispy treats are just perfect with your evening cuppa. They are also ideal as appetizers and can be enjoyed with green chutney, sauce or any dip of your choice. They also tastes yummy with hummus, kasundi or mayo. Last but not the least, they are a great accompaniment to our normal dal-chawal or khichdi. So check out the step by step pictorial recipe to prepare it.     

 

              If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. 

              You can also mix all the ingredients and refrigerate till frying time. When required, fry them and serve them hot with the accompaniments. It is super easy and tastes just yum.

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoy with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner. Options are a plenty. So enjoy !!!!!

• 1 cup parwal (pointed gourd) peel, finely chopped
• 1 small onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1/2 cup gram flour (besan)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1 tsp. nigella seeds (kalonji)
• 1/2 tsp. garam masala powder
• oil to shallow / deep fry

          In a bowl, combine all the above mentioned ingredients (except oil). Add little water at a time and knead into a dough. Keep aside for 10-15 minutes. 

          Heat oil in a pan. Make round shaped balls out of it and gently drop them, few at a time, into the hot oil. 

          Fry till golden in color on all sides on a medium flame. Drain on a kitchen towel and serve them hot with green chutney or sauce.

                                   In a bowl, mix all the ingredients (except oil).

                      Add little water & knead into a dough. Keep aside for 10-15 minutes. 

Heat oil in a pan. Make round shaped balls out of it & gently drop them, 

                     few at a time, into the hot oil. 

 Fry till golden in color on all sides on a medium flame. 

Drain on a kitchen towel.

                                  Serve them hot with green chutney or sauce.

        

Mourola Macher Bora (Mola Carplet Fish Pakoras / Fritters - Bengali Style)

         
          All the fish lovers out there, here's some yummy pakoras / fritters made with fish. These are small river water fish also known as mola carplet. Extremely delicious, they are prepared into many delicious Bengali dishes. 

          They can also be substituted with anchovies. Very easy to prepare, these crunchy snacks can be relished as a side dish or as an appetizer with kasundi (mustard sauce) or any homemade chutney. So check out the step by step pictorial recipe to prepare it.

• 1 cup morola mach (Mola Carplet - Fresh River Water Fish)
• 1/2 cup masoor dal (red lentils), soaked for 3-4 hours
• 2 tbsp. rice flour
• 1 small onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger-garlic, grated
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. nigella seeds (kalonji)
• 1/2 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1 tsp. mustard oil
• pinch of baking soda (opt)
• oil to deep fry

          Marinate the fish with a pinch of salt and turmeric powder for 10 minutes. Boil the masoor dal and grind into a paste with very little water. Mix along with all the above mentioned ingredients (except oil).

          Heat oil and drop spoonful of the mix into it and fry on a medium flame till golden in colour. Drain on a kitchen towel and serve as an appetizer with any chutney or kasundi (mustard sauce).

                       Marinate fish with a pinch of salt & turmeric powder for 10 minutes. 
                       Boil masoor dal & grind into a paste with very less water. 

                                  Mix with other ingredients (except oil to deep fry).

                         Heat oil & drop spoonful of the mix & fry on med flame till golden.

                                  Drain on a kitchen towel.

                                  Serve as an appetizer with any chutney or .....

                     
                                  ....... kasundi (mustard sauce).