Gilka Bhajji Recipe – Silk Squash Fritters
If you’re looking for a delectable, crispy snack that can elevate your tea-time experience, look no further than this Gilka Bhajji Recipe! Made from slices of Gilka (Sponge or Silk Squash), dipped in a flavorful chickpea flour batter and deep-fried to perfection, these fritters offer the perfect blend of spice and crunch. Gilka Bhajji is a beloved snack in Maharashtrian households, commonly enjoyed with Rice-Dal or Kadhi. It’s an ideal treat for any time of the day—whether as a light evening snack or a savory accompaniment to your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gilka (Sponge/Silk Squash) | 4 pieces, ends removed and sliced |
| Gram Flour (Besan) | 3/4 cup |
| Rice Flour | 2 tablespoons |
| Ajwain (Carom Seeds) | 2 teaspoons |
| Red Chilli Powder | 1 1/2 teaspoons (or green chilli paste) |
| Garlic | 1/2 teaspoon, grated |
| Turmeric Powder (Haldi) | 1/2 teaspoon, mixed with 1 teaspoon of water |
| Coriander (Dhania) Leaves | A handful, chopped |
| Lemon Juice | 1 teaspoon |
| Salt | To taste |
| Oil | For deep frying |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Instructions
-
Prepare the Batter:
To start, create a smooth batter. In a mixing bowl, sift together the gram flour (besan), rice flour, salt, turmeric powder, and red chilli powder (or green chilli paste). Add the ajwain seeds, chopped coriander leaves, grated garlic, and lemon juice to the flour mixture. Mix well. -
-
Heat the Oil:
In a wok or deep fry pan, heat oil over medium heat for deep frying. It’s important that the oil is hot enough to fry the fritters, but not so hot that they burn too quickly. -
Add Hot Oil to the Batter:
Once the oil is hot, add a tablespoon of the hot oil directly to the batter. This step helps make the batter extra crispy. -
Add Water and Coat the Gilka Slices:
Gradually add water to the mixture, stirring continuously until you achieve a thick batter with a dropping consistency. The batter should easily coat the Gilka slices. -
Fry the Bhajjis:
Dip each slice of Gilka into the prepared batter, ensuring they are thoroughly coated. Carefully drop the batter-coated slices into the hot oil. Fry them in batches to avoid overcrowding the pan. Fry the Gilka Bhajji on medium heat until they turn golden brown and crispy, and the Gilka inside softens. -
Drain and Serve:
Once the fritters are golden brown and crisp, use a slotted spoon to remove them from the oil. Place the fritters on absorbent paper to drain any excess oil. -
Serving Suggestions:
Serve the Gilka Bhajji hot, paired with a tangy date and tamarind chutney or spicy chilli garlic sauce. These fritters make an irresistible tea-time snack or a delightful side dish with Rice-Dal or Kadhi.
Notes:
- For an extra crispy finish, ensure that the batter is thick enough to coat the Gilka slices evenly.
- Gilka is a great vegetable for this recipe, but if unavailable, you can substitute it with other soft squash varieties.
- Be cautious not to overcrowd the pan while frying, as this can cause the fritters to become soggy instead of crispy.
Enjoy these Gilka Bhajjis with your favorite chutney or dipping sauce for a delightful snack or side dish that’s bursting with flavors!
