Fried Snake Gourd | Pudalangai Chips | Labu Ular Goreng [Nyonya Cooking]

Fried snake gourd is a favourite when having Banana Leaf Rice. Making fried snake gourd at home requires only two steps. Serve fried snake gourd with rice or enjoy these snake gourd fritters with a glass of cold drink. This crispy spiced snake gourd is also a great beer snack.
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Banana Leaf Rice is a complete meal which is filled with several dishes that are mainly vegetable dishes. The base of this dish is plain rice. While it may sound dull, the accompanying ingredients make it exciting. The crispiness of fried snake gourd makes the experience of Banana Leaf Rice so much more fun. I might even think that these fritters taste better than potato chips. It is the mild heat and wonderful flavours of the batter that makes the taste extremely addictive. Like many Indian dishes in Malaysia, the snake gourd is fried along with curry leaves for its special aroma.
Fresh snake gourd can be found in easily in tropical countries. Otherwise, look them up in Indian or Asian grocers. These fried snake gourd should be crispy and here are a few tips to making the best snake gourd.
Even Slicing
Slicing the snake gourd evenly at about 4 mm will ensure that each slice will get to fry easily without being too thick, which may result in soggy fried vegetables.
Temperature Matters
When it comes to frying, the temperature of the oil is important. If the oil is not hot enough, the sliced snake gourds and its batter may be soaking the oil instead of turning crispy. Heating the oil at medium heat and then checking the temperature using a good old pair of wooden chopsticks will be helpful. The oil will be ready to fry when bubble appear at the sides of the wooden chopsticks once soaked.
Patience, More Patience
Allow the sliced snake gourd to slowly fry in the oil. Never over crowd the pan and also do not increase the heat, thinking that a higher heat would fry the snake gourd quicker. You may end up with the outsides of the batter being browned while the insides still uncooked.
Fried snake gourd can be prepared in advanced. It is best to store them in an air tight container and consume them within 1 week for the best flavours!
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[@amsgaming772]

Pudalangai chips is a South Indian recipe ok good

[@tonray9395]

So thrilled to see you posting again ! Thanks

[@nyonyacooking]

Ton Ray 😅 I’ve been posting and also had some LIVE Show. Are you subscribed to our newsletter? www.nyonyacooking.com/newsletter

[@rungsakthongmuk8538]

It’s such a wonderful food.

[@johnparker4481]

Very good and easy thanks

[@kingkraft5450]

haha. pudalangai. Nice.

[@prettygoodfood9512]

You had me at fried snake! 😆

[@graceteo6812]

Be careful....hehe

[@kennyrogers803]

Mmmmmmmmm..... I had never tried snake gourd before!! That taste soooooooo crispy and very spicy dish!! Great dish!! See U anytime!! :)

[@graceteo6812]

It's really good!

[@kennyrogers803]

Oh..... ok!! See u and have a great day too!!

[@toh9090]

Yummy!

[@komalmachal179]

Are u using drumsticks?

[@gkodavuru1826]

I am making this crisps with a South Indian twist....not using corn flour..adding asofoetida to the Besan flour and Rice flour batter.

[@lizhassan8224]

Can I know what is gram flour? I live in Australia. Thk u

[@sruthirajanala2659]

You can find that in Indian grocery, gram flour also called as besan. Try and enjoy

[@alicefoo5181]

Hi Grace, the rice flour you are using is not glutinous rice flour is it?

[@stellaorion684]

Yay! new video :)

[@graceteo6812]

Yay!

[@halimedd]

sehr gut

[@Vixen4762]

Does it turn out to be crunchy and crispy for days, like chips?

[@nyonyacooking]

Yes...the batter is meant to be crispy

[@carollim7497]

Hi Grace...nowadays you don't post any more recipes.

[@nyonyacooking]

Hi Carol, you can find Grace's and the team's recipes exclusively on www.nyonyacooking.com

[@ilia4085]

wew

[@yesshahaha4060]

Lebih tepat...ianya PETOLA ular....instead of LABU ular,...i hope it will help...

[@graceteo6812]

Both are accepted. :) Thanks for sharing!

[@devikapermatadewi7357]

Snake gourd a.k.a pare belut isn't popular veg here in Indonesia and I never found it any grocery store or from local farmer. Can I use "oyong/gambas" instead of it?

[@nyonyacooking]

Not very suitable. Please refer to the full recipe as I've updated some suggestions to substitute snake gourd ;)

[@gmedia7704]

Owe u missing one of the tasties vegetable

[@diva555sg]

Thought it looks like moringa.

[@lauralee1961]

Graceeeee...I want your apron ☺️😂

[@graceteo6812]

Haha, Ira...which colour do you like best?

[@lauralee1961]

Grace Teo this czcams.com/video/XnOPyRIqFH0/video.html 😂😜

[@Ch_rm]

Is snake gourd the same as seng gua?

[@nyonyacooking]

Oh no, this is thinner than seng gua.

[@PradeepRaajkumar1981]

Tamizha vazhgha

[@jamesanna7467]

Grace well done but you have to clean up the top white part of the sneak gourd.

[@NightXof]

I'm starting to think nyonya cooking is influenced by tamizh people.. I'm one myself..

[@PradeepRaajkumar1981]

Wow Tamil style.. South indian Tamil Malay wow.. well done Grace..

[@graceteo6812]

:) Thank you. Glad you like it!

[@PradeepRaajkumar1981]

Grace Teo perfect dear..

[@user-is3yn7xr4c]

Disappointed. I was looking for the actual fried snake and snake chips.

[@nyonyacooking]

That's coming soon ;)