Gilki Pakoda Recipe: If you think that pakodas are made only of potatoes, onions or chillies, then wait! Because the recipe we are going to share today is a little different – Gilki Pakodas or in other words ridge gourd pakodas. It may sound a bit strange, but in areas like Indore, Ujjain and Malwa, these pakodas are very close to the hearts of the people. The confectioners there also make it during the festive season, and in many homes, complete arrangements are made for it on special occasions. The special thing about this recipe is that Gilki is fried without peeling or cutting it by filling it with spices. When they become golden after being coated with gram flour, even the onlooker gets deceived as to whether it is Mirchi Pakora or something else! The best thing – this dish is liked by everyone from children to adults. If till now you have eaten ridge gourd only as a vegetable, now is the time to try it in a new form. Let us know the complete story, tips and those little secrets of these Gilki Pakodas made in Malwa style which make it perfect.
First of all take half a kilo of fresh Gilki. Try that it should not be too big, because long Gilki makes it difficult to fry. Wash it thoroughly and wipe it – do not remove the peel at all and leave the stalk intact so that it becomes easier to hold while frying. If the Gilki is very long then cut it into two parts from the middle and make a long incision in each piece like Lady’s Finger.
Now prepare its special masala. Add one spoon coriander powder, one and a half spoon dry mango powder, half spoon cumin powder, one spoon hot red chilli (not Kashmiri), half spoon crushed fennel and half spoon black salt. Do not add any water. There is already moisture inside the Gilki, due to which the masala itself will become wet and sticky.
Fill this masala carefully in each Gilki – like filling chilli. This stuffing will give a delicious taste to the pakoras and when eaten, you will get a wonderful combination of mild sourness and aroma.
Gram flour batter and frying method
Now take one and a half cup gram flour in a bowl. Add some salt, a pinch of sweet soda (baking soda) and half a spoon of celery in it. Do not add red chilli or turmeric. Add water little by little and mix with a whisker so that no lumps are left.
Heat the oil on medium flame – not too high, not too light. Now dip each filled Gilki in gram flour and put it in oil. As soon as it is added, it will swell in such a way that it will seem like the chilli pakoda is being fried. Fry it on low flame for a few minutes so that it gets cooked from inside.
After frying the first round, take out all the pakodas and let them cool down a bit. Now heat the oil again and fry these pakodas again – that is, double fry them. This step is the real secret of this recipe. By double frying, they become crunchy from outside and soft from inside.
method of serving
When all the pakodas become golden and crunchy, serve them with chutney. In Indore and Ujjain, people eat it in chaat style – by adding green and sweet chutney on top, sprinkling sev and adding some cumin masala. If you want, add some curd, what else can I say!
If you want to make something different on a holiday or festival, then this recipe is perfect. Even those who do not eat ridge gourd vegetable will not refuse after seeing this, this recipe is not only delicious but also healthy because the goodness of ridge gourd is also retained in it.
Result and special thing
When you cut it, it will appear soft from inside and crisp from outside. Be it children or adults, everyone can enjoy it with chutney and sev. Next time you see ridge gourd, don’t mistake it for just a vegetable – there’s a whole magic of flavor hidden in it!
