Gilka Bhajji Recipe-Silk Squash Fritters

Madhuli Ajay

January 19, 2020

1905 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:4 Servings

Meal:Snack

Cuisine:Maharashtrian Recipes

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.

Serve Gilka Bhajji Recipe with Date and tamarind chutney or chilli garlic sauce as tea time snack.

Have a look at the other popular fritter recipes that we have

Serve Gilka Bhajji Recipe with Date and tamarind chutney or chilli garlic sauce as tea time snack.

Have a look at the other popular fritter recipes that we have

Ingredients

4 Gilka (sponge/silk squash), ends removed and sliced

3/4 Gram flour (besan)

2 Rice flour

2 Ajwain (Carom seeds)

1-1/2 Red Chilli powder, or green chilli paste

1/2 Garlic, grated

1/2 Turmeric powder (Haldi), mixed with a teaspoon of water

Coriander (Dhania) Leaves, handful, chopped

1 Lemon juice

Salt, to taste

Oil, to deep fry

Instructions for 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.

Serve Gilka Bhajji Recipe with Date and tamarind chutney or chilli garlic sauce as tea time snack.