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.

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• 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:

1. Wash the potol/pointed gourd thoroughly and pat them dry.
2. Remove the top and bottom tip and slice into length wise.
3. 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).
4. Combine rice batter, salt, turmeric powder, chili powder and sliced parval in a bowl. Mix properly.
5. For shallow frying-Heat oil in a tawa.
6. Shallow fry the coated parval over medium flame, till golden brown from both side or cooked properly.
7. 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 !!!!!!!!!!!!