Lauki Ka Bachka

                                                                             

Sometimes a simple recipe gives as much joy as an elaborate one, don't you think? The recipe I am sharing here today is a delightful little gem which I am sure anyone would enjoy. Even those who are not too fond of lauki ! This crispy, savoury treat can be assembled in no time and eaten at meal times as a crunchy side dish or on it's own as a snack with chutney.

I managed to get a really tender and fresh lauki from the mboga ( Swahili for vegetable)seller the other day and thought it was ideal for bachka. Similar to pakodas or bhajias, it is called bachka in Eastern UP, Bihar and Jharkhand where it is very popular. It is a particular favourite with my husband as it reminds him of his childhood years in Ranchi.

Ingredients: 

1 cup lauki ( bottle gourd), round slices
3 tbsp besan  (gram flour)
1 tbsp rice flour
Pinch of baking soda
Salt to taste
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/4 tsp ajwain ( carom seeds)
Oil to fry

Method:   Peel lauki and cut in fine, round slices. Wash, drain, wipe and leave to dry on a paper towel.


                                                                         

Sieve besan and rice flour. Add ajwain, salt, turmeric powder and chilly powder. Make a thick batter using sufficient water. Whisk well to avoid any lumps. Leave aside for 10 to 15 minutes. Add baking soda and mix.

                                                                           

In  a heavy bottom pan heat oil. Dip lauki slices in the batter. Tap off the excess batter and drop in oil. Do not stir immediately or the batter will separate. Let it firm up a little and then flip side. Fry till golden and remove on to an absorbent paper.                  

                                                                             

Preferably get a tender lauki which has no or soft seeds. To get crisp bachka make sure you dry lauki before dipping in batter. The batter should not be too thick or runny. It should be medium thick. Also , make sure to tap off the excess batter before dipping in oil. Do not overcrowd the pan....fry few at a time. The oil should not be too hot or the lauki will not cook. The batter should be whipped well and then allowed to rest for a bit, which will ensure the bachka puff up while frying