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