Kovakkai fry recipe
Deep fried Dondakaya fry recipe, pairs well with South Indian meal
Servings: 4
Ingredients
- 3 cups Chopped tindora | ivy gourd
- ¼ cup rice flour
- ¼ cup gram flour
- ¼ cup besan | gram flour
- 1 tbsp corn flour
- 3 tsp red chili powder
- Salt as needed
- ¼ cup water
- 1 tsp fennel seeds optional
- Oil for deep frying
- Few curry leaves
Instructions
- Chop the kovakkai | ivy gourd | tindora into long pieces or roundels.
- Add the rice flour, gram flour, corn flour, red chili powder, salt and fennel seeds.
- Mix well.
- Sprinkle water little by little and mix well.
- It should not be watery. Just sprinkle water so as the masalas can be coated nicely.
- You can add 1 tsp of ginger garlic paste too.
- Heat oil for deep frying.
- Fry this in batches.
- It took 6-7 minutes for this to get fried completely.
- Fry in medium flame.
- Once done take out from the pan.
- Drain in a kitchen towel.
- Repeat the same for the rest of the kovakkai.
- Kovakkai fry pairs well with any South Indian meal.
Video
Notes
1. You can add ginger garlic paste to the kovakkai masala.
2. To make Andhra style kovakkai fry, deep fry a handful of peanuts and add to the dondakaya fry in the last.
3. You can bake the same in an Oven for 40 minutes at 180 degrees Celcius. Timings vary depending on the oven.
4. Kovakkai roast | ivy gourd fry can be served as a tea time snack too.