Turai ki Bajji | ridge gourd bajji

• 2 medium ridge gourds (Turai)
• 1 cup chickpea flour (besan)
• 2 tbsp rice flour
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp carom seeds (ajwain)
• 1 tsp cumin seeds
• Salt to taste
• 1/4 tsp baking soda (optional for extra crispiness)
• 1-2 tbsp chopped fresh coriander leaves (optional)
• Water (as needed to make the batter)
• Oil for deep frying

Instructions:

1. Prepare the Ridge Gourd (Turai):

   • Wash the ridge gourd thoroughly and peel off the skin.
   • Cut the ridge gourd into thin slices (about 1/4 inch thick). You can also cut them into small rounds or half-moons, depending on your preference.
   • Lightly sprinkle salt on the slices and let them sit for about 10-15 minutes to release excess water. Pat them dry with a kitchen towel.

2. Make the Bajji Batter:

   • In a mixing bowl, combine chickpea flour (besan), rice flour, red chili powder, turmeric powder, carom seeds (ajwain), cumin seeds, and salt.
   • Add a little water at a time to form a thick batter. It should be thick enough to coat the ridge gourd slices well. If you prefer extra crispiness, you can add a pinch of baking soda.
   • Optionally, add chopped coriander leaves to the batter for added flavor.

3. Heat the Oil:

   • Heat oil in a deep frying pan on medium heat. You can test the oil's temperature by dropping a small amount of batter in it — if it rises quickly to the surface, the oil is ready.

4. Coat and Fry the Ridge Gourd Slices:

   • Dip each ridge gourd slice into the prepared batter, ensuring it’s fully coated. Gently drop them into the hot oil, one at a time, without overcrowding the pan.
   • Fry the bajjis until they turn golden brown and crispy, about 3-4 minutes. Keep flipping them occasionally to ensure even frying.
   • Remove the bajjis from the oil and place them on a paper towel to drain excess oil.

5. Serve:

   • Serve the crispy Turai Ki Bajji hot with chutney or ketchup on the side. Enjoy it as a snack or a side dish with your meals.