Today, I am showing you Cucumber Gharge.
In our Kokan region, Kakadiche Gharge are made in generally during Ganpati festival for goddess Gouri.
हि पाककृती मराठीतून वाचण्यासाठी इथे क्लिक करा.
- Jumbo Cucumber (Shravan kakadi/Tavas), peeled, grated and squeezed- 2 cups from 1 cucumber
- Jaggery (gul)- 1 cup (Grate or cut into small pieces)
- Cardamom powder- ½ tsp
- Rice flour - approx 1 ½ cup
- Fine Semolina (Barik Rava) - ½ cup
- Hot refined oil (mohan) - 2 tbsp
- Salt - a pinch
- Refined Oil to Deep fry- as required
- Peel and discard the seeds from cucumber. Then grate and squeezed tightly cucumber and keep aside.
- Soak rava in ½ cup of juice of cucumber for 15-20 minutes.
- Combine jaggery and grated cucumber in a heavy bottom or non-stick pan.
- Cook together, saute in between.
- Once jaggery is melted and mixed well with cucumber, remove from the flame. Let it cool a little.
- Add cardamom powder and mix well.
- Take rice flour, add hot oil (mohan) on it and mix well.
- Now combine soaked rava, rice flour and cucumber mixture.
- Mix well and make a firm dough. The dough should be neither too tight nor too lose. (If you feel it is loose you can add some flour to it.)
- Make small balls of dough. Pat them out with fingers on the greased plastic sheet.
- Deep fry on medium heat in hot oil until golden brown from both sides. Drain Gharge on a tissue paper.
- Gharage taste better with rice kheer.
- Gharage can be stored for 2-3 days without refrigeration.
- Don't add extra water to dough try to knead dough in juice released from a cucumber.
- Traditionally gharge are patted on a banana leaf.
- You can make drink from remaining cucumber juice. Add some lemon juice, some mint leaves, a pinch of black salt. and jeera powder