Manoli Bajji
Crispy, golden-brown fritters made with tender ivy gourd dipped in a spiced chickpea flour batter. A popular and savory tea-time snack from the coastal regions of Karnataka.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Ivy Gourd (Manoli)
- b.Wash the ivy gourd thoroughly under running water and pat them completely dry with a kitchen towel.
- c.Trim off both ends of each gourd.
- d.Slice each gourd lengthwise into 4 to 6 thin, uniform pieces. This ensures they cook evenly.
- 2
Step 2
- a.Mix the Batter
- b.In a medium-sized mixing bowl, combine the besan, rice flour, red chili powder, turmeric powder, hing, ajwain, baking soda, and salt.
- c.Whisk the dry ingredients together to ensure everything is evenly distributed.
- d.Gradually add water, whisking continuously to form a smooth, thick, and lump-free batter. The ideal consistency is similar to pancake batter—it should coat the back of a spoon without being too runny or too thick.
- 3
Step 3
- a.Heat the Oil for Frying
- b.Pour oil into a kadai or a deep, heavy-bottomed pan. Heat over medium-high flame.
- c.The oil is ready when a small drop of batter sizzles and rises to the surface immediately without browning too quickly. The ideal temperature is around 175-180°C (350-355°F).
- 4
Step 4
- a.Fry the Bajjis
- b.Once the oil is hot, dip each slice of ivy gourd into the batter, ensuring it is fully and evenly coated.
- c.Carefully slide the battered slices into the hot oil, one by one. Fry in small batches of 5-6 to avoid overcrowding the pan, which can lower the oil temperature.
- d.Fry for 2-3 minutes, turning occasionally, until the bajjis are a deep golden brown and crispy on all sides.
- e.The bubbling around the bajjis will reduce significantly once they are cooked through.
- 5
Step 5
- a.Drain and Serve Hot
- b.Using a slotted spoon, remove the fried bajjis from the oil.
- c.Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- d.Serve immediately while hot and crispy with coconut chutney, mint chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the ivy gourd slices are completely dry before dipping them in batter; this helps the batter adhere better and prevents oil from splattering.
- 2The batter consistency is key. If it's too thin, it won't coat the gourd. If too thick, the bajjis will be doughy inside. It should be a smooth, flowing, but thick consistency.
- 3Maintain a consistent medium-high heat. If the oil is not hot enough, the bajjis will absorb too much oil. If it's too hot, they will burn on the outside before the inside is cooked.
- 4For an extra crispy texture, add one tablespoon of hot oil from the frying pan into the batter and mix well just before you start frying.
- 5Do not skip the ajwain (carom seeds) and hing (asafoetida), as they aid in digestion, which is helpful for deep-fried foods.
Adapt it for your goals.
Spice Variation
Add 1/2 teaspoon of cumin powder or 1/4 teaspoon of garam masala to the batter for a different flavor profile. You can also sprinkle some chaat masala on the hot bajjis before serving.
Herbaceous TwistHerbaceous Twist
Mix 1-2 tablespoons of finely chopped cilantro (coriander leaves) or mint leaves into the batter for a fresh, herby taste.
Vegetable AlternativeVegetable Alternative
This batter works well with other vegetables. Try it with thinly sliced potatoes, onions, raw bananas, eggplant, or bell peppers.
Why this is on our healthy list.
Source of Plant-Based Protein
The batter is made from besan (gram flour), which is a good source of plant-based protein and fiber, contributing to satiety and muscle maintenance.
Aids Digestion
The inclusion of ajwain (carom seeds) and hing (asafoetida) is a traditional practice in Indian fried snacks. These spices are known for their carminative properties, which help prevent indigestion and bloating.
Rich in Nutrients
Ivy gourd (Manoli) is a good source of fiber, Vitamin C, and beta-carotene. It has been used in traditional medicine for its potential to help regulate blood sugar levels.
Frequently asked questions
A single serving of Manoli Bajji (approximately 8 pieces) contains around 280-300 calories, primarily from the besan and the oil absorbed during deep-frying.