Goan Kairas
A unique Goan sweet fritter made with cucumber, jaggery, and rice flour. These deep-fried delights are crispy on the outside, soft and spongy inside, and perfect as a monsoon evening snack with a cup of tea.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Base
- b.In a large mixing bowl, combine the finely grated cucumber and the grated jaggery.
- c.Mix them well with a spoon or your hands. Set the mixture aside for 15 minutes.
- d.During this time, the jaggery will melt and draw out water from the cucumber, creating a natural sweet liquid base for the batter. Do not add any external water.
- 2
Step 2
- a.Make and Rest the Batter
- b.After 15 minutes, add the rice flour, freshly grated coconut, cardamom powder, and salt to the cucumber-jaggery mixture.
- c.Mix everything thoroughly to form a thick, dropping consistency batter, similar to that of pakoras. If the batter seems too runny, add a tablespoon of rice flour at a time to thicken it.
- d.Cover the bowl and let the batter rest for at least 30 minutes. This step is crucial as it allows the rice flour to absorb all the moisture and flavors to meld.
- 3
Step 3
- a.Deep Fry the Kairas
- b.Heat vegetable oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface steadily, the oil is at the right temperature.
- c.Carefully drop tablespoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches of 4-5 at a time.
- d.Fry for 3-4 minutes on one side until it turns golden brown and crisp.
- e.Gently flip the kairas and fry the other side for another 3-4 minutes until they are evenly cooked and have a deep golden-brown color.
- 4
Step 4
- a.Drain and Serve
- b.Once cooked, use a slotted spoon to remove the kairas from the oil.
- c.Place them on a plate lined with paper towels to absorb any excess oil.
- d.Serve the Goan Kairas hot or warm with a cup of masala chai for a perfect evening snack.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use a ripe, yellow Goan cucumber, also known as 'tavshe'. If unavailable, a regular green cucumber will work.
- 2The consistency of the batter is critical. It should be thick enough to hold its shape. Do not add any water; the moisture from the cucumber and jaggery is sufficient.
- 3Maintain a consistent medium heat while frying. If the oil is too hot, the kairas will brown too quickly on the outside while remaining uncooked inside.
- 4Do not skip the 30-minute resting time for the batter. It significantly improves the final texture and flavor.
- 5If your cucumber is exceptionally watery, you can gently squeeze out a little excess water after grating to prevent the batter from becoming too thin.
Adapt it for your goals.
Add Semolina
For an extra crispy texture, add 2 tablespoons of fine semolina (rava) to the batter.
Spice it UpSpice it Up
Add a pinch of nutmeg powder or a teaspoon of fennel seeds (saunf) to the batter for a different flavor profile.
Healthier VersionHealthier Version
For a lower-oil version, you can cook these in an 'appe' or 'paniyaram' pan with just a few drops of oil in each cavity.
Why this is on our healthy list.
Source of Natural Energy
Jaggery is an unrefined sugar that provides a gradual release of energy. Unlike refined sugar, it also contains trace minerals like iron and magnesium.
Hydrating Properties
Cucumber has high water content, which can contribute to your daily hydration needs. It also provides small amounts of vitamins and antioxidants.
Provides Dietary Fiber
The inclusion of fresh coconut and cucumber adds dietary fiber to these fritters, which can aid in digestion and promote a feeling of fullness.
Frequently asked questions
Goan Kairas, also known as 'Tavsali', are traditional sweet fritters from Goa, India. They are made with a unique combination of grated cucumber, jaggery, rice flour, and coconut, and are typically enjoyed as a snack during the monsoon season.