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Dudhi na bhajiya | sweet bhajiya chutney | lauki pakoda | sweet pakoda chutney

Dudhi na bhajiya is similar to my all-time favorite onion bonda (flitter). It is made with dudhi (lauki), onions, besan, rice flour, and regular spices. They are crispy from the outside while soft from the inside. I also share sweet and spicy chutney recipes to serve with bhajiya. It is a delicious starter or evening snack and it goes great during the cold winter or rainy season with a cup of hot tea! They are quick and easy to make. Do try this!

Recipe video

Dudhi na bhajiya | sweet bhajiya chutney | lauki pakoda | sweet pakoda chutney

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 3 servings


  • 1 medium size or 400 gram dudhi/lauki/bottle gourd
  • 2 sliced onion
  • 2 chopped green chili
  • 1 inch chopped ginger
  • 4-5 chopped garlic cloves
  • 7-8 chopped curry leaves
  • 2 tbsp coriander leaves
  • ½ tsp turmeric powder
  • 1 tbsp red chili powder
  • 1 tbsp coriander powder
  • 1 tsp ajwain
  • 1 tsp amchur powder
  • ¼ tsp garam masala
  • 1 tsp lemon juice
  • Pinch of black salt
  • Salt to taste
  • 1 cup gram flour - besan
  • ½ cup rice flour
  • ¼ tsp baking soda
  • 2 tbsp hot oil
  • 2 tbsp water or as required
  • Oil for frying

For sweet bhajiya chutney

  • ½ cup dates - khajur
  • 2 tbsp tamarind
  • 3 tbsp jaggery
  • 5-6 garlic cloves
  • 2 chopped green chili
  • 1- inch ginger
  • ½ tsp white sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp red chili powder
  • Salt to taste
  • 1 cup + ½ cup of water


Making dudhi na bhajiya

  • Peel and grate dudhi (lauki) with a bigger hole grater.
  • Then add 2 sliced onions, chopped green chili, ginger, chopped garlic, coriander leaves, turmeric powder, red chili powder, coriander powder, ajwain, amchur powder, garam masala, and lemon juice. Mix it well using your hand, and rub it with your fingers so flour and spices are coated to dudhi.
  • Add black salt and salt. Mix well with your hand and rest it for 5 minutes.
  • Now add besan, rice flour, baking soda, and hot oil. Mix well.
  • Then by adding a tablespoon of water at a time and mix well forming a soft dough. add water in small quantities to avoid from batter turning runny.
  • Now greases hands with water, pinch a ball-sized hand, and make a round shape.
  • Deep fry in hot oil keeping the flame on medium.
  • Stir occasionally, and fry on medium flame until the pakoda turns golden brown and crisp.
  • Drain off and dudhi na bhajiya is ready to serve.

For sweet bhajiya chutney

  • In a pan, add water, dates, tamarind, and jaggery. Boil on medium flame till dates and tamarind become soft.
  • Cool down mixture completely and add into mixture jar.
  • Then add garlic cloves, green chili, ginger, white sesame seeds, coriander seeds, red chili powder, salt, and water. Grind it into a smooth paste.
  • Sieve the chutney mixture. Add some water to make the chutney consistency slightly thin.
  • Finally, add some coriander seeds and white sesame seeds. Mix well.
  • Sweet bhajiya chutney is ready to serve


  • Grate lauki with a bigger hole slicer.
  • Mix and coat all masala into grated lauki.
  • Rest the bhajiya mixture with masala for 5 minutes, so lauki releases its moisture.
  • Take batter into your wet finger and roll it into a round shape bhajiya.
    Fry bhajiya on medium heat
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