Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, lauer khosha bora/bottle gourd fritters. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Lauer Khosha Bora/Bottle gourd fritters is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Lauer Khosha Bora/Bottle gourd fritters is something which I have loved my entire life. They are nice and they look fantastic.
Bottle Gourd Vegetable peel was left after making Lau Chingri (Bottle Gourd with Prawns). We normally make Lauer Khosa Bhaja or Lauer Khosa Bata. Hallo friends , todays recipe is lauer khosa bhaja or khosa chochori.
To get started with this particular recipe, we must prepare a few components. You can have lauer khosha bora/bottle gourd fritters using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Lauer Khosha Bora/Bottle gourd fritters:
- Get 1 bowl bottle gourd peels
- Make ready 1 teaspoon panch phoran(five spice)
- Make ready 1/2 teaspoon poppy seeds
- Prepare 2 tablespoons rice flour
- Make ready 2 tablespoons gram flour/ besan
- Take 2 green chillies finely chopped
- Make ready 2 tablespoons chopped coriander
- Prepare to taste Salt
- Make ready as required Oil for frying
It is a humble side dish, typically paired with steamed white. In this recipe, Bottle Gourd peel is thinly sliced and then cooked along with potatoes and everyday mesalas. Serve it along with Steamed Rice, Bengali Lau Er Khosa Bhaja Recipe which is also called as Bottle Gourd Peel Stir Fry is an authentic side dish in Bengali households. The lau'er khosha bhaja is as nutritious as it is delicious.
Steps to make Lauer Khosha Bora/Bottle gourd fritters:
- Wash and cut the bottle gourd peels into thin julienne.
- Take all the other ingredients except oil for frying and add into the cut peels. Mix well
- Add little water(about 2 tbsp) to it in case required. Mix well. Leave for 5 minutes.
- Meanwhile heat oil in a wok/karahi. Deep fry small balls of the mixture, till golden brown.
- Drain the fritters and serve.
This recipe is part of that tradition in Bengali cooking which was born out of hardship. It makes use of vegetable parts that would otherwise have been thrown away—the lau'er khosha or peels of bottle gourd. The bottle gourd is the favorite summer vegetable in Bengali household. Everytime my mom used to prepare the bottle gourd, she used to save the peels and prepare a quick stir fry. Lau/Lauki/Ghiya/Bottle Gourd peels, from one bottle gourd.
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