Bottle Gourd Recipe: Crispy tempting rings.
Discover a tempting fusion of flavours with Bottle Gourd Recipe: Crispy tempting rings. served with a vibrant beetroot curd dip.
A perfect party snack or appetiser, these rings are seasoned with a blend of spices, coated in a flavorful gram flour batter, and fried till crispy golden brown.
Accompanied by a tangy and colourful beetroot curd dip. Whether you are looking to impress guests or simply enjoy a tasty treat at home.
Ingredients
Bottle gourd (lauki) - 1 large (approx. 500g)
Salt - 5g
Black Salt -5g
Turmeric - 1g
Chilli Powder - 4g
Coriander Powder - 4g
Roasted Cumin Powder -4g
Garam Masala -1g
Chaat Masala - 4g
Kasoori Methi Powder -1g
Lemon - 50g
For Batter:
Gram Flour -120g
Salt - to taste
Chilli Powder -2g
Kasoori Methi Powder -1g
Chaat Masala - 4g
Water - approx. 240ml
Bread Crumbs - approx. 150g
For Frying:
Oil - approx. 500ml.
Beetroot Dip:
Thick Curd -240g
Beetroot Puree -45g
Green Chillies, chopped -10g
Black Salt -2.5g
Pepper Powder- 1 g
Salt, to taste
Garlic, chopped, -1g
Spring Onion, chopped, approx. 30 g
Tempering:
Oil, 30ml
Asafoetida (hing) -1g
Mustard Seeds, 4g
Urad Dal, 8g
Curry Leaves, approx. 10 g
Cleaning & Cutting:
Peel the lauki (bottle gourd) and then cut them into equal-sized roundels of 2 cm each.
Now remove the middle portion of the roundels which includes seeds using a round part of the peeler or any other cutter available.
Marination:
Take the lauki to a bowl and add Crushed kasoori methi(fenugreek dry leaves), cumin powder(roasted), chilli powder, Chaat masala, coriander powder, turmeric powder, garam masala (can use Pavbhaji optional), lemon juice, salt, and black salt, and mix it well. Give it a rest for approx. 15-20 minutes.
Batter Mix:
Take a bowl, add gram flour (besan), kasoori methi crushed, chilli powder and salt. Then add water gradually to it. Check the batter with a spoon until it's coating consistency.
Coating Ring:
Take a ring and dip it into the batter, then coat it with bread crumbs. Do the same with all the rings and keep it aside.
Frying:
Fry the bread-coated rings in oil and fry them on medium heat. Fry them till the rings turn golden brown.
Take it out of the oil and place it on a plate with a napkin on it to remove the excess oil.
Serve them hot and enjoy them with any dip that you love!
Beetroot Dip:
The first thing you have to do is make hung curd by hanging curd in a cloth in prior.
Take a mixing bowl, add that hung curd, then add beetroot (grated or pureed), black salt, green chillies, cumin powder, pepper powder, salt to taste, and spring onions, then mix all together.
Tempering:
Heat a pan and add oil to it. Add mustard seeds, urad dal, and curry leaf hing (asafoetida), and stir it.
Now, add it to the dip and mix it well. The beetroot yoghurt dip is ready. Can be combined with a bottle gourd (lauki) ring.
- 500 gms Bottle gourd/ Lauki (Approx 1 medium size.)
- 4 gms Cumin Powder (roasted)
- 5 gms Black salt
- 3 gms Red chilli powder
- 4 gms Coriander powder
- 1 gms Turmeric
- 3 gms Chaat masala
- 1 gm Kasuri methi
- 50 gms Lemon
- 120 gms Gram flour
- Salt (To taste.)
- 2 gms Chilli powder
- 1 gms Kasuri methi (fenugreek dry leaf)
- 4 gms Chaat
- 250 gms water (Approx)
- 150 gms Bread crumb
- 500 ml OIl (Can use choice of oil.)
- 50 gms Beetroots
- 200 gms Yogurt
- 10 gms Green chilli
- 2 gms Black salt
- 1 gms Pepper powder
- Salt (To taste.)
- 2 gms Garlic (finely chopped)
- 30 ml OIl
- 3 gms Mustard seeds
- 1 gms Asafoetida (hing)
- 5 gms Curry leaves (fresh)
- 8 gms Urad dal (black gram)
- Cleaning & Cutting
Peel the lauki (bottle gourd) and then cut them into equal-sized roundels of 2 cm each.
Now remove the middle portion of the roundels which includes seeds using a round part of the peeler or any other cutter available.
- Marination:
Take the lauki to a bowl and add Crushed kasoori methi(fenugreek dry leaves), cumin powder(roasted), chilli powder, Chaat masala, coriander powder, turmeric powder, garam masala (can use Pavbhaji optional), lemon juice, salt, and black salt, and mix it well. Give it a rest for approx. 15-20 minutes.
- Batter Mix:
Take a bowl, add gram flour (besan), kasoori methi crushed, chilli powder and salt. Then add water gradually to it. Check the batter with a spoon until it's coating consistency.
- Coating Ring:
Take a ring and dip it into the batter, then coat it with bread crumbs. Do the same with all the rings and keep it aside.
- Frying:
Fry the bread-coated rings in oil and fry them on medium heat. Fry them till the rings turn golden brown.
Take it out of the oil and place it on a plate with a napkin on it to remove the excess oil.
Serve them hot and enjoy them with any dip that you love! - Beetroot Dip:
The first thing you have to do is make hung curd by hanging curd in a cloth in prior.
Take a mixing bowl, add that hung curd, then add beetroot (grated or pureed), black salt, green chillies, cumin powder, pepper powder, salt to taste, and spring onions, then mix all together.
- Tempering:
Heat a pan and add oil to it. Add mustard seeds, urad dal, and curry leaf hing (asafoetida), and stir it.
Now, add it to the dip and mix it well. The beetroot yoghurt dip is ready. Can be combined with a bottle gourd (lauki) ring.
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3g15%
- Sodium 500mg21%
- Total Carbohydrate 32g11%
- Sugars 4g
- Protein 7g15%
- Calcium 50 mg
- Iron 3 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
