Turai ke Pakode- Turai or Gilki is a summer vegetable and mostly used to make mild spiced curries. It is very healthy and easy to digest vegetable . But due to its mild taste and soft texture many people avoid eating this healthy humble vegetable.


  • 2 Sponge gourd / Turai /Gilki
  • Enough Oil To Deep fry

For the batter

  • 1.5 cup Gram flour / Besan
  • 1/4 cup Rice Flour / Chawal Ka Atta
  • salt to taste
  • 1.5 tbsp Chili flakes /Kuti hui laal mirch
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 2 Green chili/hari mirch chopped
  • 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya Chopped
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Carom Seeds / Ajwain
  • 2 tsp Hot Oil


  • Wash and make slices from the turai/ sponge gourd, no need to peel the gourd.
  • If the sponge gourd/ turai is small then make slant cuts
  • Take a big wide bowl and sieve together the gram flour and the rice flour.
  • Add all the dry spices in the flour mixture and stir to mix.
  • Now gradually add water and make a smooth medium thick batter.
  • Whisk the batter well to make it smooth and lump free.
  • Heat enough oil in a big deep and wide pan.
  • Dip the sliced turai/ sponge gourd and coat well with the batter and then gently drop them in the hot oil.
  • Let them cook from one side and then flip the sides.
  • Let them cook from both the sides till golden and crisp in medium hot oil.
  • Drain on a tissue to absorb all the extra fat.
  • Sprinkle some chat masala and serve hot.
  • Serve with ketchup, green chutney or any tangy dip of your choice
turai pakoda

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

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