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Crispy, golden-brown fritters made with tender ivy gourd dipped in a spiced chickpea flour batter. A popular and savory tea-time snack from the coastal regions of Karnataka.
Prepare the Ivy Gourd (Manoli)
Mix the Batter
Heat the Oil for Frying
Crispy, golden-brown fritters made with tender ivy gourd dipped in a spiced chickpea flour batter. A popular and savory tea-time snack from the coastal regions of Karnataka.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 238.63 calories per serving with 6.39g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Fry the Bajjis
Drain and Serve Hot
Add 1/2 teaspoon of cumin powder or 1/4 teaspoon of garam masala to the batter for a different flavor profile. You can also sprinkle some chaat masala on the hot bajjis before serving.
Mix 1-2 tablespoons of finely chopped cilantro (coriander leaves) or mint leaves into the batter for a fresh, herby taste.
This batter works well with other vegetables. Try it with thinly sliced potatoes, onions, raw bananas, eggplant, or bell peppers.
The batter is made from besan (gram flour), which is a good source of plant-based protein and fiber, contributing to satiety and muscle maintenance.
The inclusion of ajwain (carom seeds) and hing (asafoetida) is a traditional practice in Indian fried snacks. These spices are known for their carminative properties, which help prevent indigestion and bloating.
Ivy gourd (Manoli) is a good source of fiber, Vitamin C, and beta-carotene. It has been used in traditional medicine for its potential to help regulate blood sugar levels.
A single serving of Manoli Bajji (approximately 8 pieces) contains around 280-300 calories, primarily from the besan and the oil absorbed during deep-frying.
Manoli Bajji is a deep-fried snack, so it should be consumed in moderation. While the ivy gourd itself is nutritious and besan provides protein and fiber, the deep-frying process adds significant fat and calories. It is best enjoyed as an occasional treat.
Bajjis usually become oily if the oil temperature is too low. Ensure the oil is sufficiently hot before you start frying. Overcrowding the pan can also lower the temperature, leading to oily bajjis. Fry in small batches to maintain heat.
Yes, you can make a healthier version in an air fryer. Prepare the battered ivy gourd slices, spray them lightly with oil, and air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until golden and crisp. The texture will be less traditional but still delicious.
Manoli Bajji is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to a day. To reheat, place them in a preheated oven or an air fryer for a few minutes to regain some of their crispiness. Avoid microwaving, as it will make them soggy.
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