Manoli Bajji
Crisp, golden ivy gourd fritters with a delicate crunch and mild, earthy flavor. This Mangalorean-style snack coats thinly sliced manoli in a spiced gram flour batter, then shallow fries them until perfectly crisp. A monsoon favorite that pairs wonderfully with coconut chutney and a hot cup of chai.
For 4 servings
- prep · ~5 min
Prep the ivy gourd.
1.Wash 250 g ivy gourd well and pat completely dry with a clean cloth.2.Trim both ends and slice each gourd lengthwise into 4-5 thin strips.3.If any gourds are large and seedy, discard the hard seeds before slicing.TIPSlicing too thick makes them soggy inside — aim for 3-4 mm thickness. - mix · ~3 min
Make the batter.
1.In a mixing bowl, combine 1 cup besan, 3 tbsp rice flour, red chili powder, turmeric, hing, cumin seeds, and salt.2.Gradually add about 0.5 cup water while whisking to form a smooth, lump-free batter.3.The batter should coat the back of a spoon thickly — not runny.TIPRest the batter 5 minutes after mixing; the besan hydrates fully and coats better. - fry · ~2 min
Heat the oil.
Place a frying pan over medium heat and add 3 tbsp oil. Let it warm until a drop of batter sizzles immediately on contact.
TIPUse medium heat throughout — high heat burns the besan before the gourd softens. - fry · ~15 min
Coat and fry the manoli.
1.Working in batches, dip each ivy gourd strip into the batter, letting excess drip off.2.Lay the coated strips in the hot oil, leaving space between them.3.Fry for 2-3 minutes per side until golden and crisp, flipping once.4.Transfer to a paper towel-lined plate.TIPDon't crowd the pan — overcrowding drops the oil temperature and makes the bajji greasy. - fry · ~5 min
Finish all batches.
Add the remaining 3 tbsp oil to the pan between batches as needed. Repeat coating and frying until all ivy gourd strips are done. Serve immediately while hot and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the sliced ivy gourd completely dry before battering to help the coating stick better.
- 2Rest the batter for 5 minutes so the besan hydrates fully, giving a crispier crust.
- 3Keep the oil at a steady medium heat — too hot burns the besan, too low makes bajji greasy.
- 4Fry in small batches without crowding the pan to maintain oil temperature and ensure even crisping.
- 5Use a slotted spoon to flip the bajji gently to avoid knocking off the batter coating.
- 6Serve immediately after frying — these fritters lose their crunch quickly as they cool.
Adapt it for your goals.
Baked
Arrange battered strips on a greased baking sheet, brush with oil, and bake at 200°C for 15-18 minutes, flipping halfway. A lighter option with less oil when you're not in the mood for deep-frying.
extra spicyExtra-spicy
Add ½ teaspoon of finely chopped green chilies and a pinch of chaat masala to the batter for a fiery kick that complements the mild gourd flavor.
gluten freeGluten-free
Replace besan with a gluten-free gram flour blend (often labeled as 'chickpea flour') and ensure your rice flour is certified gluten-free — this variation stays true to the original texture for those avoiding gluten.
Why this is on our healthy list.
Rich in Dietary Fiber
Ivy gourd is a good source of fiber, which supports healthy digestion and helps maintain steady energy levels after eating.
Low Calorie Snack Base
Ivy gourd itself is low in calories, making this a lighter fritter option compared to potato or bread-based snacks.
Gluten-Free Flour Base
Besan (chickpea flour) and rice flour are naturally gluten-free, making this dish suitable for those with gluten sensitivity.
Frequently asked questions
Yes, thinly sliced raw banana, eggplant rounds, or even onion rings work well with the same batter and frying method.
