Kakrol Bhaja (Crispy Spiny Gourd Fritters)

Kakrol (spiny gourd, kantola) appears in Bengal and Odisha in the rains. Its soft seeds and slightly bitter flesh become irresistible when sliced, dusted with turmeric, chilli and rice flour and fried until crisp – eaten with dal and rice as the first course.

Video by Cooklean on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 15 min
• Vegan · gluten-free
• Famous in West Bengal & Odisha

Ingredients

• 300 g spiny gourd (kakrol / kantola), in 5 mm slices
• ½ tsp turmeric
• 1 tsp Kashmiri chilli powder
• ½ tsp salt
• 3 tbsp rice flour (or besan)
• 1 tsp poppy seeds or nigella (optional)
• mustard oil for shallow-frying

Method

1. Toss the slices with turmeric, chilli and salt and rest 10 minutes.
2. Sprinkle with rice flour and poppy seeds and toss to coat.
3. Shallow-fry in hot mustard oil for 2–3 minutes per side until golden and crisp.
4. Drain and serve immediately with dal and rice.

Tip: Young spiny gourds with soft seeds are best – older ones get tough.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.