Lauki Bachka
Crispy, savory fritters made from tender bottle gourd slices coated in a spiced gram flour batter. This classic Bihari snack is incredibly easy to make and perfect with your evening tea or as a side with dal chawal.
For 4 servings
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.
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.
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.
Serve immediately
- Serve the Lauki Bachka hot with green chutney, tomato ketchup, or as a side with rice and dal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the lauki slices are of uniform thickness for even cooking.
- 2The batter should not be too thin, or it will not coat the lauki properly. It should not be too thick, or the bachkas will be doughy.
- 3Fry on a consistent medium heat. Frying on high heat will brown the outside quickly while leaving the inside raw.
- 4Do not overcrowd the pan, as this lowers the oil temperature and can make the fritters soggy.
- 5For extra flavor, you can add 1 tablespoon of finely chopped coriander leaves to the batter.
- 6Serve immediately after frying to enjoy their maximum crispiness.
Adapt it for your goals.
Healthy
To make a healthier version, use an air fryer. Spray the batter-coated lauki slices with oil and air fry at 180°C (350°F) for 12-15 minutes, flipping them halfway through.
jainJain
For a Jain-friendly recipe, simply omit the ginger-garlic paste from the batter. You can add a pinch of asafoetida (hing) for a similar savory note.
gluten freeGluten free
This recipe is naturally gluten-free. Just ensure that the brand of asafoetida (hing), if you choose to add it, is certified gluten-free as some brands contain wheat flour.
quickQuick
Use a mandoline slicer to cut the bottle gourd into even slices quickly. This will significantly reduce your preparation time.