Fried Squash Pakora

Ingredients

1 large bottle gourd, peeled and grated

1 medium chopped red onion

2 green chilis, diced

½ tbs ginger paste

1 cup chana (chick pea) flour (note: this is readily available in the ethnic section of most grocery stores)

1 tbs salt

1 tbs coriander powder

Optional:

1 tbs chili powder (or to taste)

1 tsp black pepper (or to taste)

Method

Think of your least favourite person as you squeeze all the extra water out of the grated gourd, and remove any hard seeds. Discard water. Combine all of the ingredients in a bowl, using a little extra chana flour if the mixture is still wet. Shape into small round balls, about the size of a large marble.

In a pan, heat 2 cups or so of oil. Test if the oil is hot enough by dropping a small amount of the mixture (a pinch) into the oil. If it floats to the surface, the oil is hot enough! Fry the balls a few at a time until light brown in colour and watch for the mixture “pulling together”. Remove from the oil and leave to cool for a few minutes.

Flatten the partially cooked balls between using your fingers between paper towel pieces so you squeeze out a little of the oil. Return to the hot oil until crispy and brown (see below). Serve immediately.