Gilka Bhajji Recipe-Silk Squash Fritters
Crunchy Gilka Bhajji makes a tasty tea time snack. Gilka or silk squash is common in Maharashtra and these fritters are usually served at the side with a meal.
Slices of Gilka are dipped in a spicy chickpea flour batter and then deep fried to make these sinful Gilka Bhajji Recipe. They are typically made in most Maharashtrian households for a tea time snack or as an accompaniment with Rice-Dal or Kadhi.
Carom seeds (Ajwain) not only add flavor but also aid smooth digestion. Gilka Bhajji are addictive and are sure to please even those, who are not very fond of silk gourd/Chinese bitter melon. You can also use Ridge Gourd (Dodka/Turai) instead of Gilka. Gilka Bhajji are delicious on their own.
Have a look at the other popular fritter recipes that we have
- 4 Gilka (sponge/silk squash) , ends removed and sliced
- 3/4 cup Gram flour (besan)
- 2 tablespoon Rice flour
- 2 teaspoon Ajwain (Carom seeds)
- 1-1/2 teaspoon Red chilli powder , or green chilli paste
- 1/2 teaspoon Garlic , grated
- 1/2 teaspoon Turmeric powder (Haldi) , mixed with a teaspoon of water
- Coriander (Dhania) Leaves , handful, chopped
- 1 teaspoon Lemon juice
- Salt , to taste
- Cooking oil , to deep fry
How to make Gilka Bhajji Recipe-Silk Squash Fritters
To begin making Gilka Bhajji Recipe-Silk Squash Fritters, first make the batter. In a mixing bowl, sieve the chickpea flour, rice flour, salt, turmeric powder and chilli powder.
Add the ajwain seeds, coriander leaves, lime juice and garlic paste.
Heat oil in a wok/deep fry pan for deep frying. Once the oil is hot, add a tablespoon of hot oil to the flour mixture.
Mix and add water to make a thick batter of dropping consistency.
Add the Gilka slices and stir to coat them with the batter.
Drop the batter coated slices one by one in the hot oil and fry them on medium heat till they turn golden brown and the Gilka slices within softens. Do not overcrowd the wok and fry the gilka bhajji in batches.
Once the gilka bhajjis are done use a slotted spoon to take out the Gilka Bhajji and place them on an absorbent paper.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.