Pointed gourd is a simple crispy fry served as a side dish.Pithau bhaja is a famous traditional dish of odisha. In odisha we called rice paste as pithau and bhaja means fry .
Parval is coated with rice flour, spices,and pan-fried or deep fried. But here I am sharing pan fried parval fry.
It goes perfectly with rice and dal Or pakhala bhato/watery rice.

Today we will learn how to make potol pithau bhaja with this easy recipe with step wise pictures.
Preparation Time : 10min
Soaking Time:2hr
Cooking Time:20min
Serves:3-4
Cuisine:Odiya
Course: Side dish
Author: Resmarani
INGREDIENTS OF POTOL PITHAU BHAJA
- Potol/pointed gourd-250gm
- Oil-for frying
- Turmeric powder/haladigunda-1/2teaspoon
- Red chili powder/lanka gunda-1teaspoon
- Salt/luna to taste
- Cumin seeds powder/jeera gunda -1/2table spoon
- Water as required
- Rice flour-1/2cup

Preparation
Steps of potol pithau bhaja recipe:
- Wash the potol/pointed gourd throughly and pat them dry.

- Remove the top and bottom tip and slice into length wise.

- Boil 2cups water in a kadhai by adding salt. When water starts to boil put potol . Cover the lid and Cook it till cooked. (Don’t over cook it).





- Combine rice powder, salt, turmeric powder, chili powder ,cumin seed powder and boiled pointed gourd in a bowl. Mix properly.



- For shallow frying-Heat 1tbs oil in a tawa.
- Fry the coated parval on the tawa by adding 1tbs oil over medium flame, till golden brown from both side.
- Serve the parval fry or potal pithau bhaja as a side dish with rice.

A Quick Summary:
INGREDIENTS
- Potol/pointed gourd-250gm
- Oil-for frying
- Turmeric powder/haladi gunda-1/2teaspoon
- Red chili powder/lanka gunda-1teaspoon
- Salt/luna to taste
- Cumin seeds powder/jeera gunda -1/2table spoon
- Water as required
- Rice flour-1/2cup
Directions:
- Wash the potol/pointed gourd thoroughly and pat them dry.
- Remove the top and bottom tip and slice into length wise.
- Boil 2cups water in a kadhai by adding salt. When water starts to boil put potol . Cover the lid and Cook it till cooked. (Don’t over cook it).
- Combine rice batter, salt, turmeric powder, chili powder and sliced parval in a bowl. Mix properly.
- For shallow frying-Heat oil in a tawa.
- Shallow fry the coated parval over medium flame, till golden brown from both side or cooked properly.
- Serve pointed gourd/potol fry as a side dish with rice.
Hope you all will love this odiya recipe.. Please do share your comments .
Happy cooking !!!!!!!!!!!!
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