Bottle gourd Crisps | Lauki Recipes | Lauki chips
13th January, brings back a lot of memories. I lost my grandmother to Parkinson’s disease, on this day. Keeping her in my thoughts as I make these. She would make these often, slightly thicker than I’ve made. Presenting, shallow fried bottle gourd crisps, the way I like ’em! I’m not even sure if chips or crisps are the right words… :p …they are more like fries but softer…
1 Bottle gourd (washed, peeled)
Salt to taste
Red chili powder to taste
Dry mango powder/ amchur to taste OR Cajun Seasoning** Check Notes
Oil as required
1. Slice the bottle gourd, thickness of the slices depending on whether you would like to shallow fry or deep fry. Slightly thicker slices if you would like to deep fry. I chose to shallow fry. Sprinkle a little salt on the slices and set aside for 2-3 minutes.
2. Heat a few tablespoons of oil in a flat fry pan/ skillet, depending on quantity of crisps you would like to fry. Once the oil is hot, carefully place the pieces in the pan. There are chances of oil sputtering, please be careful.
3. Cook till the slices are browned from both the sides and cooked well. Drain on a paper towel and sprinkle red chili powder and dry mango powder. Once cooked, the texture is more on the lines of fried baingan/fried aubergine. Serve as an appetizer or team it with dal and phulka! They taste good either ways !
1. I usually slice them up thin, as I like them crisp. Feel free to adjust the thickness. If the slices are too thin, they will burn easily. They are not supposed to be dry.
2. Do not sprinkle too much salt.
3. You may replace the red chili powder and dry mango powder with Cajun seasoning.
4. You may air-fry or bake them.
5. Please don’t confuse them with the packaged wafers.
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