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Monday, March 24, 2014

Bottle gaurd pakode/ Lauk Vada

The process is similar to onion or potato pakode. Lauki ke pakode are the most favorite in our family. My father was very fond of lauki ke pakode which is called as Lauk Vada. In this recipe the tender bottle guard slices are dipped in gram flour batter and then fried in mustard oil. 
For batter we use gram flour and rice flour. For spices add some roasted and crushed coriander seeds which gives it nice crunchy texture. 

The pakoda is also known by few other spellings like pakoda, pakora, pakodi, bhajiya and we called pakaudi. 
Pakoda or pakaudi is made by coating ingredients usually vegetable in a spiced batter and then deep fried them. The batter is most commonly made with gram flour along with spices, green chili and coriander. 
Some time we add rice flour or semolina to give it nice crisp. 
Most popular pakodas are pyaz, aloo or paneer.
Once I also had kamal kakdi ke pakoda when I went to haridwar, the taste was awesome but never made it at home. Planning to make it sometime. 
Here I am presenting my father's favorite lauk vada recipe and I am sure you will love it.

Ingredients :-

1 bottle guard 
2 cup gram flour 
1tbsp rice flour 
Salt as per your taste 
1 tspRed chili powder 
4 Dry whole red chili 
1tbsp coriander seeds 
1tsp chopped green chili 
1tbsp lemon juice 
1tsp amchoor powder 
Chopped coriander leaves 
A pinch of soda
Oil for frying 


Peel, wash and cut the bottle into round pieces.  And put into the water.
Soak the chilli in luck warm water for 5 minutes. 
  Fine Chop the red chilli.
Mix all the ingredients together instead of oil and soda, make a pouring concistancy batter. Keep aside for 10 minutes .
Meanwhile keep out the pieces of bottle guard from water and put in a kitchen towel. 
Now add soda in the batter mix well .
Heat oil and make pakode. 
Fry both side until golden and crisp. 
Serve hot with chutney and a cup of tea or coffee. 

  • Note:-

  • Always choose soft bottle guard. 
  • You can add fine semolina besides rice flour. 
  • You can use fresh red chili instead of dried chili. 
  • Batter should be thick not too runny because the ghiya release thier own water.









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