Kaddoo Monje

Instructions

1. 1

   Prepare the Bottle Gourd

   • Wash the bottle gourd thoroughly under running water. Peel the skin using a vegetable peeler.
   • Trim both ends of the gourd. Slice it into thin, uniform rounds, approximately 1/4-inch thick.
   • Arrange the slices on a clean kitchen towel or paper towels and pat them completely dry. This step is crucial for the batter to adhere properly.
2. 2

   Create the Spiced Batter

   • In a medium-sized mixing bowl, combine the rice flour, gram flour, Kashmiri red chili powder, turmeric powder, asafoetida, carom seeds, and salt.
   • Whisk the dry ingredients together to ensure they are evenly distributed.
   • Gradually pour in the water while continuously whisking to form a smooth, lump-free batter. The ideal consistency is similar to a thick pancake batter—it should coat the back of a spoon without being too runny.
   • Let the batter rest for 10 minutes. This allows the flours to hydrate fully, resulting in a crispier coating.
3. 3

   Fry the Fritters

   • Heat the vegetable oil in a kadai or a deep, heavy-bottomed pan over medium-high heat. To check if the oil is ready, drop a small amount of batter into it; it should sizzle and rise to the surface immediately.
   • Once the oil is hot, take one bottle gourd slice at a time, dip it into the batter, ensuring it's fully and evenly coated.
   • Carefully slide the coated slice into the hot oil. Fry in small batches of 4-5 fritters to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 2-3 minutes on each side, until the fritters are a deep golden brown and crispy. The bottle gourd inside should be tender.
4. 4

   Drain and Serve

   • Using a slotted spoon, remove the fried monje from the oil, allowing excess oil to drip back into the pan.
   • Place the fritters on a wire rack or a plate lined with paper towels to drain any remaining excess oil.
   • Serve immediately while hot and crispy with traditional Kashmiri walnut chutney, mint chutney, or tomato ketchup.