In a large mixing bowl add gram flour, rice flour, asafetida, garam masala, chat masala, roasted cumin powder, red chili powder(save the half for later) and finally salt to taste. Mix all the dry ingredients well.

To this dry mixture now add onion, finely chopped coriander, mint leaves and green chilies.

With the help of grater, finely grate the bottle gourd (peeled, washed and dried) directly into the mixture. Now add the remaining red chili powder (from 2nd step) & salt to taste. Pour in the oil. Using your hand mix all spices, vegetables & flour well.

Add the finely cubed cottage cheese and give it a stir again. Add water and mix well without forming any lumps to make a thick batter.

At this stage I am adding 1 tbsp curd, this is purely optional, you can skip this step. Also, add 1 tsp of ginger garlic paste and give it a nice mix.

Heat oil in a deep bottomed pan or kadai.

When oil reaches the smoking point and immediately add a pinch of eno into the batter and quickly release the batter shaping small round in the hot oil. Fry till they turn crisp and brown on medium flame.

Take out the fritters on a kitchen towel to absorb access oil.

Serve with tomato sauce, schezwan sauce or green chutney.