Manoli Bajji

Instructions

1. 1

   Prepare the Ivy Gourd (Manoli)

   • Wash the ivy gourd thoroughly under running water and pat them completely dry with a kitchen towel.
   • Trim off both ends of each gourd.
   • Slice each gourd lengthwise into 4 to 6 thin, uniform pieces. This ensures they cook evenly.
2. 2

   Mix the Batter

   • In a medium-sized mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, hing, ajwain, baking soda, and salt.
   • Whisk the dry ingredients together to ensure everything is evenly distributed.
   • Gradually add water, whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to pancake batter—it should coat the back of a spoon without being too runny or too thick.
3. 3

   Heat the Oil for Frying

   • Pour oil into a kadai or a deep, heavy-bottomed pan. Heat over medium-high flame.
   • The oil is ready when a small drop of batter sizzles and rises to the surface immediately without browning too quickly. The ideal temperature is around 175-180°C (350-355°F).
4. 4

   Fry the Bajjis

   • Once the oil is hot, dip each slice of ivy gourd into the batter, ensuring it is fully and evenly coated.
   • Carefully slide the battered slices into the hot oil, one by one. Fry in small batches of 5-6 to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 2-3 minutes, turning occasionally, until the bajjis are a deep golden brown and crispy on all sides.
   • The bubbling around the bajjis will reduce significantly once they are cooked through.
5. 5

   Drain and Serve Hot

   • Using a slotted spoon, remove the fried bajjis from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.