hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. You know specially among the vegetarian community, you know they make lot of fritters, like aloo bajji and all the other things. But you know making with this snake gourd is they speciality You know usually snake gourd is very long, I already cut them into 3 pieces and I’m left with one. Snake gourd can be cut into either roundles or even strips for making this pakoda what we’re going to do today So the batter is very easy, just take some chickpea flour that is besan flour, in this for 2 cups of chickpea flour just add 1/4th cup of rice flour and also add some salt ajavain seeds that is the carom seeds or bishop’s weed. This is a must for all the Indian pakodas pretty much, add pinch of turmeric chilli powder, you can add little extra chilli powder for this and add some cooking soda. First mix this nicely. Now for making the batter take some ginger garlic paste and add some water and now add all this mixed flour mixture into this and first make this into a thick paste. Making a thick paste is the best way to remove off any of the lumps that can form when you’re making a batter Now we’re going to add some more water and make this slightly thinner, so that it coats along with the vegetables. It should not be too thin. It should be just thick enough to coat the vegetables Now put these you know snake gourd slices into this batter now and dip them, just fry these and wow! You know they are very famous and they go specially well as an accompaniment for curd rice and even with sambar they love to eat these bajjis This snake gourd is nice and sweet and will give a very nice flavor to these bajjis. You know not only roundles, you can cut them into lenghts like this and then just dip it in the batter and fry You know, look at these fried golden and round. Wow! They already look fantastic. You know once these are done just sprinkle little bit of chat masala. You know very light sprinkle of this chat masala will make this bajjis or pakodas whatever you call them very nice and tasty. And also look at them they are nicely done and nice golden in color Little bit hot but you know in every bite there is a nice sweet flavor for these bajjis. Every vegetable has a quality and the vegetables which ooze out moisture after fried are not much suitable for making pakodas But these snake gourds after getting cooked they hold the moisture and become nice and juicy. Dear friends, that’s the reason why outside they are skightly crispy but inside nice, soft well cooked and these snake gourds have a very nice flavor when they are cooked. Dear friends, I hope you enjoyed today’s session of learning how to make this snake gourd bajji but do not forget that vahrehvah is all about inspiring others to cook so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking. Thank you.