Oilfree baked ridgegourd fritters

Prep Time
30 minutes
Cook Time
45 minutes
2 servings

Fritters are a common weakness across people who enjoy spicy foods. Since deep-fried foods are dangerous and carcinogenic, learning to make these oil-free, glutenfree fritters with the goodness of vegetables is a great alternative to occasionally enjoying fritters that taste like fried but isn't. It's a guiltfree snack that can be offered to kids too.

  • 1 ridge gourd
  • 3 spoons of red rice flour (any unpolished rice flour will do)
  • 3 spoons besan
  • 1.5 tsp chilli powder
  • 1 tsp amchoor powder
  • 1 tsp ajwain (carrom) seeds
  • 1 tsp cumin seeds
  • 1 tbsp garam masala
  • Unrefined salt for taste
  • A handful of chopped coriander
  • Water to mix
  • Pre-heat the oven to 180C, on top and bottom rod without fan.
  • Slightly scrape the sharp edges of the ridge gourd and cut it into circles

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  • Mix the batter - Mix rice flour, besan, coriander, amchoor powder, chilli powder, salt, carrom seeds, cumin and garam masala with little water to match this consistency. Check the taste and adjust the ingredients if needed.

  • Take a baking tray and line with parchment paper. If you have a silicone mat, line that
  • Dip the vegetable piece in the batter and line that on the tray

  • Bake in the preheated oven for 20 mins on one side and flip all the fritters and bake 5 mins on another side.

  • This will be very crispy while it's hot and as it cools down, it gets softer. This is the same case when it's deep-fried in oils too. This is because ridge gourd contains moisture.
  • Alternatively, the following vegetables can be used instead of ridge gourd while keeping the same process. You can also get more creative and used mixed veggies too.
    • Thinly sliced partially steamed potatoes
    • Thinly sliced partially steamed green banana
    • Capsicum
    • Onion rings
    • Spinach leaves
    • Beetle leaves
    • Partially cooked brinjal
    • Partially steamed cauliflower

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