1 heaped chickpea flour
1/2 cup cake flour
1/2 cup buttermilk
Add water until a firm sticky dough is formed
Add 1 teaspoon each of salt, chilly powder, coriander powder and cumin powder
500ml of oil for frying
Peel the calabash and thinly slice it.
Dip the calash in the batter and deep fry