Tinda or Round Gourd Pakoras/Fritters/ Bhajias


no matter that how much big fans we are or how much do  we relish pizzas or paztas these days but when it pours here in monsoon season in India the only smell which comes from most of ours’ kitchen is of frying pakodas only. Monsoon is the perfect season for gorging ourselves on crispy, golden fritters or pakoras.Digging into a bowl of these fries is irrestable especially on a rainy day.The weather invites you for a masala chai along with a plateful of hot crisp pakodas, weather made of any seasonal veggies from potatoes to onion and spinach

Among endless varieties tinda pakoras is a unique one in taste and I always make them several times in the season.They are easy to make that even beginners can make them easily.


Course – Evening snack

Cuisine – Indian( North India)

 Prep Time – 20 Min

 Cook Time – 20 Min

 Total Time – 40 Min

 Yield – 4 Servings

 Author – Bharti Dhawan



Tinda (round guard) – 250 gms

Besan (chickpea flour) – 1 cup

Water for batter – 1 and 1/2 cups

Oil for deep frying – sufficient enough

Salt, red chilly powder, dry mango powder/aamchur- 1 tsp each for the batter +1 tsp of each to meriante the tinda slices




1-  Make a batter of all the ingredients mentioned above except oil and tinda slices. Let it be at rest for 20 minutes to incorporate everything well


2-  Wash and Peel the tindas and cut each one into round slices of medium thickness. Marinate them with salt, red chilly powder and aamchur powder


3-  Coat all the tinda slices with besan/chickpea batter and deep fry each until golden and crisp


4-  Serve this tasty evening snack with coriander-raw mango green chutney

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