Pudalangai Fry (Snake Gourd Fritters) is a tea time snack; but no one will be able to guess what the fritters are made of :). Many people do not try this vegetable due to its name and the shape. But, I love this vegetable for the options it gives to make many a tasty recipe. This fritter is a very tasty snack which will vanish in no time when it is brought to the table. Try this recipe.
Snake Guard (Pudalangai) – 400 GMs
Oil for deep frying
Dhania Leaves (Cilantro) – 1 tbsp (finely chopped)
Gram Flour (Besan / Kadalai Mavu) – ¾ cup
Chilli Powder – 1 tsp
Turmeric (Haldi) Powder – ½ tsp
Asafoetida (Hing / Kaya Podi) – ¼ tsp
Roasted Cumin Seed Powder (Jeera Powder) – ¼ tsp
Salt to taste
Cut the Pudalangai into 6 inch long pieces. Remove all the seeds along with the pulp with a help of knife. Wash well and wipe out the water.
Slice the Pudalangai into thick rounds.
Take all the ingredients for making the batter in a mixing bowl.
Mix well and make a smooth paste by adding a little water. The consistency should be like a Dosa batter – not too thick and not too thin. Add cilantro and mix well.
Heat the Oil in a pan for deep frying.
Drop 8 to 10 rounds of the Pudalangai to the batter and coat them well with the batter. Remove the coated Pudalangai rounds one by one, allow the excess batter to drain and drop it in the oil gently.
Fry them crispy in medium hot oil.
Transfer to a paper towel so that excess oil is absorbed by the paper towel.
Done! Serve with coffee or tea.