Karela (Bitter Gourd): 1
Nachni (Ragi) Flour or Besan: 1/2 Cup
Rice Flour: 1 tbsp
Hing (Asafoetida): A Pinch
Aamchur ( Dry Mango) Powder: 1 tsp
Red Chilli Powder: 1 tsp
Baking Soda: 1 Pinch
Lime Juice: 1 tbsp
Salt to Taste
1. Wash karela and make thin round slices. Mix some salt, lime juice & slices very well. Keep aside for 15 - 20 minutes. Then remove seeds & wash slices 2-3 times with water.
2. Make a batter with ragi flour or besan,rice flour, salt, hing, baking soda, red chilli powder, aamchur powder by adding water slowly. Mix this batter very well. Make the batter little thick so that it can form a coating over karela slices.
3. Heat oil in a kadhai. Dip each karela slice in a batter and coat batter very well. Then put those slices in hot oil. Repeat this procedure for all other slices. Fry these slices from both sides for 2-3 minutes. Remove these slices and put it on paper towel to remove excess water.
4. Serve these hot fritters with any type of chutney or sauce.
This is my entry for Pooja's Vegetable of The Week: Bitter Gourd Event