Kakrol Bhaja is a Bengali culinary dish that consists of thinly sliced kakrol, also known as spiny gourd or teasel gourd, which is coated in a spiced batter and deep-fried until it becomes crispy and golden brown.
In this recipe, I’ll explore how to transform kakrol (spiny gourd) into a crispy, irresistible snack.
Key Takeaways:
- Kakrol Bhaja is a crispy Bengali dish.
- This irresistible snack is quick and easy to make at home.
- It can be served with various accompaniments like mint chutney or tamarind chutney.
- If you’re looking for alternatives, try dishes like Aloo Bhaja or Bhindi Pakora for a similar crispy and spiced experience.
The Ingredients
- Kakrol or Spiny Gourd: 250 gm (cut in round slices & cleaned)
- Red chili powder: ½ tbsp
- Turmeric powder: ½ tbsp
- Cornflour: 1½ tbsp
- Salt to taste
- Refined oil: 3 tbsp
How to Make Kakrol Bhaja (Step by Step with Images)?
1. Coat the kakrol or spiny gourd with red chili powder and turmeric powder. Add less than 1 tbsp of salt. Mix everything thoroughly. Let it sit for 15 minutes.
2. After 15 minutes, add cornflour to the mixture and coat it evenly.
3. Now, begin the frying process. Heat oil in a nonstick wok, adding enough for deep frying. Once the oil is hot, carefully add the spiny gourds one at a time. It will be done in a medium heat.
(Pro tip: Gently slide the gourds from one side of the wok. Avoid adding all at once. Allow each piece to fry on one side before flipping.)
4. After some time, flip them over to ensure even frying. Fry until they turn a reddish color, then remove them from the oil.
5. Your Kakrol Bhaja or spiny gourd fry is now ready to be served. Place it on a plate. You can check for crispiness with a fork.
(Pro tip: If you’re enjoying it as a snack, sprinkle some rock salt, a pinch of red chili powder, or chat masala over the fry. Serve it hot and savor the flavors.)
Recipe Card:
Kakrol Bhaja (Spiny Gourd Fry)
Ingredients
- 250 grams Spiny Gourd (cut in round slices & cleaned)
- ½ tbsp Red chili powder
- ½ tbsp Turmeric powder
- 1½ tbsp Corn flour
- 3 tbsp Refined oil
- Salt to taste
Instructions
- Coat the kakrol or spiny gourd with red chili powder and turmeric powder. Add less than 1 tbsp of salt. Mix everything thoroughly. Let it sit for 15 minutes.
- After 15 minutes, add cornflour to the mixture and coat it evenly.
- Now, begin the frying process. Heat oil in a nonstick wok, adding enough for deep frying. Once the oil is hot, carefully add the spiny gourds one at a time. It will be done in a medium heat.(Pro tip: Gently slide the gourds from one side of the wok. Avoid adding all at once. Allow each piece to fry on one side before flipping.)
- After some time, flip them over to ensure even frying. Fry until they turn a reddish color, then remove them from the oil.
- Your Kakrol Bhaja or spiny gourd fry is now ready to be served. Place it on a plate. You can check for crispiness with a fork.(Pro tip: If you’re enjoying it as a snack, sprinkle some rock salt, a pinch of red chili powder, or chat masala over the fry. Serve it hot and savor the flavors.)
Video
Notes
- Always select fresh kakrol to make this snack. They must be firm and young as these are usually less bitter in taste and offer a tender texture.
- Wash and cut the spiny gourd to perfection. Ideally, thin and uniform slices offer the right texture and ensure even cooking, thereby offering the desired and consistent crispiness.
- You may soak the sliced kakrol in salt water for about an hour before cooking. This will enhance the taste of the dish and will also reduce the bitterness of the kakrol pieces. However, make sure you dry them with a paper towel or kitchen towel nicely to make them crispy fried.
- Do not fry all the kakrol pieces at once. Overcrowding the pan will not give enough space to the pieces to float and cook evenly. It will also reduce the temperature of the oil resulting in soggy and greasy pieces.
