Crispy Fried Potol (Pointed Gourd)
I am from Kolkata, West Bengal and I love Potol! We just do. It’s a wonderful vegetable and can be made in so many different ways. And we people from this part of India have mastered making this vegetable. So today’s recipe is really simple and quick to make. It can be eaten as an appetizer or as an entrée
So today’s recipe is really simple and quick to make. It can be eaten as an appetizer or as an entrée. As an appetizer, you can go on popping these little strips of crispy vegetable into your mouth and as an entrée, it can be relished with dahl, rice and a bit of mango pickle!
Here’s what you need to whip up this awesome Vegetarian Recipe:
Ingredients for Two Very Generous Servings:
Potol (Pointed Gourd) – 250 Grams Thinly Sliced
Corn Starch – 4 Tablespoons
Salt – To Taste
Turmeric – 1 Pinch
Kashmiri Chilli Powder – 1/2 Teaspoon
Paprika – 1/4th Teaspoon
Cumin Powder – 1/2 Teaspoon
Coriander Powder – 1/4th Teaspoon
Oil – Enough to Deep-Fry
Add all powdered spices to Potol slices and mix. When Salt it added to the Potol Slices, it will start releasing water so you don’t need to add any more water to this mix even after the Corn Starch is added.
So as the Potol Slices start releasing water, add the Corn Starch and mix really well till all the Slices are evenly coated with Corn Starch. Add half a tablespoon of oil to this mix so that the Slices do not stick together in the Wok when deep-frying.
Heat up Oil in a Wok and medium-high heat and add the Potol Slices in three to four batches and deep-fry. Don’t over crowd the Wok otherwise the Potol Slices will not become crispy.
Fry till golden brown and remove from heat and enjoy! It’s crispy and fun to eat!