Well i have no idea about this dish,where it comes […]
Well i have no idea about this dish,where it comes from and whom prepared it first.But i am sure about the taste,which never let you down.This was very popular food among during my college time,i remebered a person would come with bonda and home made chili chutney in a push cart.It was finished just in a snap.I know it was a happy memory for me.I bring my memories back by preparing such a very quick and funcky street food which i like the most.
These funcky bites are taste the best when paired with green chilli and some onions..
You just need to slightly scraped parwals and trim both the ends.Use a spoon and scope out all the pulps.
The prepared stuffing is the main step for this dish,which should be dried not thick/thin.Its better to first prepare stuffing then you start work on parwals will save your time.
Now stuff generous amount of masala into the parawal using your hand.
The batter should be thick.So that the parwal coated with the batter nicely.If it’ll thin,then it won’t be coated properly.
Use enough oil in a wok and drop carefully each stuffed parwals,fry them on medium flame until crunchy and light brown.
yield : 7 parwals/pointed gourds
prep time : 20 mins
total time : 30 mins
things we need to prepare..
onion rings -for garnishing
green chilies -for garnishing
3 to 4 boiled potatoes
1 tsp ginger-garlic-clove paste
1 large onion
1 tsp chopped green chilies
1/2 tsp turmeric powder
1/2 tsp red chili powder -optional
2 tbsp gram flour/besan
2 to3 tsp rice flour
1/4th tsp baking soda
1/2 tsp ginger-garlic paste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp oil
Pour all the ingredients in a large bowl.Add little water to make a thick batter,keep it a side.
Heat oil in a pan,add chopped onions.Saute it.Add turmeric,red chili powder and fry it.
Then add ginger-garlic-clove paste and fry until raw smell goes off.
Peel off and mash the boiled potatoes.Pour it into the masala.Saute it.
Add garam masala ,chopped chilies and salt into the pan.Combine them well.
Fry them until dry over lower flame and off the gas.Let it cool.
Now clean and rinse parwals.Scrap its skin slightly using a knief.Trim both the ends.Remove all the pulps from the parwals.
Once the masala get cold,stuff one by one into each parwals.
Meanwhile,heat enough oil in a deep pan untill the point where a drop of batter comes up at once..
Dip one parwal into the prepared batter and fry them in hot oil over medium flame.When the parwal gets crunchy and light brown,take them out and place on kitchen towel..Do the same for the rest of the parwals.
Always use one or two parwals in hot oil to avoid sticking together.
Serve them with any chutney,green chilies and onion rings.