Crispy Fried Lauki | Rings of Lauki | Beetroot Curd Dip

Peel the lauki and then cut them into equal sized roundels of 2cms each. Now remove the middle portion of the roundels which includes seeds using a round cookie cutter.

For marination, take the lauki to a bowl and add salt, black salt, kasoori methi powder, roasted cumin powder, chilli powder, Chaat masala, coriander powder, turmeric powder, garam masala and lemon juice and mix it well. Give it a rest for 20 minutes.

For batter, in a bowl, add gram flour, kasoori methi powder, chilli powder and salt. Then add water into it.
Now take a lauki ring and dip it into the batter, then coat it with bread crumbs. Do the same with all the rings and keep it aside.

Fry the coated rings in oil and keep it on medium flame. Fry them till they turn golden brown in color. Take it out of the oil to a plate with a napkin on it to remove the excess oil.
Serve them hot and enjoy with any dip that you love!

For beetroot yogurt dip, the first thing you have to do is make hung curd by hanging curd in a cloth or a sieve to get rid of the moisture in the curd.

Now, in a mixing bowl, add that hung curd, then add beetroot puree, salt to taste, black salt, roasted cumin powder, pepper powder, green chillies and spring onions, then mix it properly.

Now for tempering, heat a pan and add oil in it. Add heeng, mustard seeds, urad dal and curry leaves and give it a stir. Now, add it to the dip and mix it well. The beetroot yogurt dip is ready. Enjoy!