Ingredients with Measurements:
- 1 cup grated bottle gourd (dhondas)
- 1 cup chopped cauliflower (aloo gobi)
- 1/2 cup besan (gram flour)
- 1/4 cup rice flour
- 1/4 cup chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- Oil for frying
Special Equipment Needed:
- Mixing bowl
- Frying pan
Step-by-Step Instructions:
1. In a mixing bowl, combine grated bottle gourd, chopped cauliflower, besan, rice flour, coriander leaves, ginger paste, garlic paste, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt.
2. Mix well to form a thick batter.
3. Heat oil in a frying pan.
4. Take a spoonful of the batter and drop it into the hot oil.
5. Fry until golden brown and crispy.
6. Remove from oil and place on a paper towel to remove excess oil.
7. Serve hot with chutney or ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 6g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- Instead of bottle gourd, you can use zucchini or cucumber.
- Instead of cauliflower, you can use broccoli or green beans.
- Instead of besan, you can use all-purpose flour or corn flour.
Variations:
- You can add chopped onions and green chilies to the batter for extra flavor.
- You can add grated carrots or chopped spinach to the batter for extra nutrition.
Tips and Tricks:
- Make sure the oil is hot before dropping the batter into it.
- Do not overcrowd the frying pan, as it will lower the temperature of the oil and make the dhondas aloo gobi soggy.
- Serve hot for best taste and texture.
Storage Instructions:
- You can store the leftover dhondas aloo gobi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- To reheat, place the dhondas aloo gobi in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
- Serve on a platter with chutney or ketchup on the side.
- Garnish with chopped coriander leaves or grated cheese.
Garnishes:
- Chopped coriander leaves
- Grated cheese
Pairings:
- Chutney
- Ketchup
- Green salad
Suggested Side Dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting Advice:
- If the batter is too thin, add more besan or rice flour.
- If the dhondas aloo gobi are not crispy, increase the heat of the oil.
Food Safety Advice:
- Make sure the oil is not too hot, as it can cause burns or fires.
- Use a slotted spoon to remove the dhondas aloo gobi from the hot oil to avoid splatters.
Food History:
- Dhondas aloo gobi is a popular Indian snack that originated in the state of Gujarat.
Flavor Profiles:
- Savory
- Spicy
- Crispy
Serving Suggestions:
- Serve as a snack or appetizer.
- Can be served as a main dish with rice or bread.
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Region: Indian