Lauki Bachka

Perfectly spiced Lauki Bachka – a fiber-rich, gut-friendly homestyle snack that’s surprisingly delicious!

1. 1

   Prepare the bottle gourd

   • Wash, peel, and trim the ends of the lauki.
   • Slice it into thin, even rounds, about 1/4 inch thick. A mandoline slicer works well for this. Set aside.
2. 2

   Make the batter

   • In a mixing bowl, combine besan, rice flour, ginger-garlic paste, turmeric powder, red chili powder, ajwain, and salt.
   • Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like pancake batter, thick enough to coat the lauki slices.
3. 3

   Fry the bachkas

   • Heat oil in a pan or kadai over medium heat for shallow frying.
   • To check if the oil is ready, drop a small amount of batter into it. If it sizzles and rises to the top, the oil is hot enough.
   • Dip each lauki slice into the batter, ensuring it's fully coated on both sides.
   • Carefully place the coated slices into the hot oil. Don't overcrowd the pan; fry in batches.
   • Fry for 3-4 minutes per side, until they are golden brown and crisp.
   • Once cooked, remove the bachkas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
4. 4

   Serve immediately

   • Serve the Lauki Bachka hot with green chutney, tomato ketchup, or as a side with rice and dal.