Ingredients
1/2 medium white pumpkin (bottlegourd)
1 green chilli finely chopped
3/4 cup gram flour
1/4 cup rice flour
1 tbsp. cornflour
2-3 pinches turmeric
2-3 pinches soda bicarb
Salt to taste
Oil to deep fry
METHOD
- Peel and deseed pumpkin, cut into finger-sized slices.
- Sprinkle salt and soda over them, keep aside for 15 minutes.
- Wash under running water, drain, dab dry over clean kitchen cloth.
- Make batter with all flours, salt, chillies, water.
- Batter should coat back of spoon thinly.
- Heat oil to deep fry, when smoky, add one tbsp. hot oil to batter.
- Mix till smooth.
- Dip pumpkin slices one at a time, into batter, let into hot oil.
- Put enough so they have enough space to fry evenly.
- Flip to fry other side, till light golden and crisp.
- Drain, place on absorbent paper to remove excess oil.
- Serve hot with hot sauce or chutney.
Making time: 45 minutes
Makes: 3 servings
Shelflilfe: Bestfresh
Burmese Index
