Bored with your regular snack items today? Why not try something more lip-smacking? While bottle gourd is considered an uninteresting vegetable, it can be turned around to make an umami-inducing chaat. The delicious chaat can be had for your evening snack or even for a light dinner. Wondering how?
Count on this easy recipe from none other than chef Sanjeev Kapoor.
“The name itself is so interesting that you want to try it right away, don’t you?” asked Kapoor, and we had to agree hands down.
The pakodis prepared with bottle gourd, topped with favourite chaat condiments looks yummy.
Here’s how to make it.
Doodhi Pakodi Chaat
300g – Bottle gourd
1 no – Small onion, roughly chopped
Salt to taste
1/2 cup – Gram flour
1/4 cup – Rice flour
2-3 no – Green chillies, chopped
2tbsp – Chopped fresh coriander leaves
A pinch of baking soda
1/2tsp – Turmeric powder
1/4tsp – Carom seeds
Oil for deep frying
1/2 cup – Sweetened yogurt
1/4tsp – Asafoetida
1/4tsp – Black salt
Chaat masala for sprinkling
Red chilli powder for sprinkling
1 no – Small onion, finely chopped
1 no – Small tomato, finely chopped
Green chutney for drizzling
Garlic red chilli chutney for drizzling
Date and tamarind chutney for drizzling
Roasted cumin powder for sprinkling
3-4 no – papdis
Sev for sprinkling
Raw mango, chopped as required
Fresh pomegranate pearls for garnish
Mint sprig for garnish
*Peel the bottle gourd or doodhi and thickly grate it. Add roughly chopped onions and salt, mix well and set aside for five-ten minutes.
*Take sweetened yogurt, add asafoetida and black salt, mix and refrigerate it to chill.
*Add gram flour, then add rice flour, green chillies, coriander, baking soda, turmeric powder, mix well. Add carom seeds and mix well.
*Heat sufficient oil and deep fry the doodhi pakodi till crisp and golden brown in colour. Drain on an absorbent paper.
*In a serving bowl, put a portion of the sweetened yogurt, then place the doodhi pakodi, sprinkle chaat masala, red chilli powder, onions, tomatoes, drizzle green chutney, red chilli garlic chutney, date and tamarind chutney, sprinkle roasted cumin powder, crush papdis, sev on top, further add raw mango and pomegranate pearls.
*Add a few more pakodi, drizzle some more sweetened yogurt and serve immediately garnished with mint sprig.