Gilki Pakoda or Pakora; it is a sponge gourd fritter made from sliced sponge gourd, dipped in chickpea batter, and deep-fried. These delicious fritters are the perfect snack for teatime or as an appetizer. It’s also offering a healthier alternative to aloo pakoda. It can be air fried in an air fryer if you are concerned about oily food.
Gilki is also called sponge gourd or luffa gourd or Thai okra. In India, it is also called turai or Ridge gourd. However, there is a difference between Gilki and Turai, although they taste similar. Unlike Turai, Gilki doesn’t have pointy edges to its skin. Turai needs to be peeled before cooking, but Gilki can be cooked with its skin on. It’s more closely related to cucumbers and squashes. It has a leathery green skin with a spongy flesh. It is also eaten immature, and its versatility makes it suitable for a variety of dishes. It can be steamed, fried, or sauteed.
In tropical Asia, the young fruit is eaten as a vegetable, but the fully ripened fruit is fibrous and inedible, and is used to make scrubbing bath sponges. Due to its use as a scrubbing sponge, it is also known as dishrag gourd, rag gourd, sponge gourd, and vegetable sponge. It is also known as smooth luffa to distinguish it from ridged luffa (Luffa acutangula), which is used for the same purposes. Edible oil can be extracted from the seeds.
Ingredients
• 2 Medium Sized Gilki/Sponge Gourd
• 1 tsp Salt
• 1 tsp Red Chili Powder
• ½ tsp Black Pepper
For Batter
• 1 Cup Chickpeas Flour/Besan
• ¼ cup Rice Flour
• 1 tsp Salt
• ½ tsp Turmeric Powder
• ½ tsp Red Chili Powder
• ¼ tsp Baking Soda
• Oil For Deep Frying
Method
1. Wash and wipe the gilki/sponge gourd, trim or cut both ends and slice it into round disks.
2. Add into the bowl, sprinkle with red chili powder, salt, and coat it all sides.
For batter
1. In a mixing bowl, add besan, rice flour, salt, turmeric, red chili powder, baking soda and mix it with a spoon.
2. Add 1 cup water and make a smooth, thick but pourable batter.
Process
1. Heat oil in deep pan for frying.
2. Dip the gilki slices into the batter and coat it all over. Slide slice into the hot oil carefully.
3. Use same method for remaining slices and fry it all sides till golden brown on medium flame.
4. Fry it in batches, depending on pan size.
5. Gilki Pakodas are ready, sprinkle some chaat masala, serve with chutneys, and enjoy with tea.
Tips
• If you prefer, you can substitute semolina/suji for rice flour.
• You can air fry the pakodas instead of deep frying them.
- 2 Medium Sized Gilki/Sponge Gourd
- 1 tsp Salt
- 1 tsp Red Chili Powder
- ½ tsp Black Pepper
- For Batter
- 1 Cup Chickpeas Flour/Besan
- ¼ cup Rice Flour
- 1 tsp Salt
- ½ tsp Turmeric Powder
- ½ tsp Red Chili Powder
- ¼ tsp Baking Soda
- Oil For Deep Frying
- Wash and wipe the gilki/sponge gourd, trim or cut both ends and slice it into round disks.
- Add into the bowl, sprinkle with red chili powder, salt, and coat it all sides.
- For batter
- In a mixing bowl, add besan, rice flour, salt, turmeric, red chili powder, baking soda and mix it with a spoon.
- Add 1 cup water and make a smooth, thick but pourable batter.
- Process
- Heat oil in deep pan for frying.
- Dip the gilki slices into the batter and coat it all over. Slide slice into the hot oil carefully.
- Use same method for remaining slices and fry it all sides till golden brown on medium flame.
- Fry it in batches, depending on pan size.
- Gilki Pakodas are ready, sprinkle some chaat masala, serve with chutneys, and enjoy with tea.
You can air fry the pakodas instead of deep frying them.
