Ivygourd/Tindora /Tendli Fritters Recipe

These fritters were usually made from the slightly ripened Ivygourd which could not be used in a stir fry. They were literally best out of waste. The children love it, so I usually make them from the regular fresh ones.

Ingredients :

  • 250 gms Ivygourd /Tendli /Tindora sliced lengthwise
  • 2 heaped tsps chilly powder
  • Salt
  • A generous amount of hing drizzled on it.
  • 100 gms Rice flour
  • 100 gms Besan/Chickpea flour
  • 100 gms Rava/Semolina
  • Oil to fry

Method :

Marinate the sliced Ivygourd with chilly powder, salt and hing. Refrigerate for an hour. Coat it with the mixture of rice flour, Besan and Rava. Heat oil in a pan and deep fry till crisp and golden in colour. Drain on a kitchen towel and serve hot.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Crunchy Pakora Recipe

This is a Pakora which is so delicious that you will keep asking for more. A crunch of peanuts, onions and Curry leaves is absolutely divine!

Ingredients :

  • 4 onions sliced thinly
  • A handful of peanuts halved
  • Besan/ Chickpea flour
  • 2 tbsps Rice flour
  • 1 green chilly minced
  • 2 tsps Chilly powder
  • A big handful of Curry leaves
  • 1 tbsp Coriander seeds crushed coarsely
  • Salt
  • 1 tbsp hot oil
  • Oil to fry the Pakora

Method :

Mix the sliced onions, a sprig of curry leaves, peanuts, green chillies, crushed Coriander seeds, Rice flour, salt and chilly powder. Add in as much much Besan as will hold the mixture together. Pour in the hot oil and mix thoroughly. Keep aside. Heat oil in a pan. Drop in tiny portions of the mixture into the hot oil. Fry till they turn golden brown and crisp. Finish off with the rest of the mixture. Drop the curry leaves into the hot oil. Remove them immediately and toss them over the Pakora. Mix thoroughly and serve with the Alll Purpose Chutney and Tomato ketchup.

Copyright © 2019 by Vinaya Prabhu. All rights reserved.

Potato Fritters Recipe – 2

Potato fritters are an all time favourite whether they are deep or shallow fried. Though either Besan/Chickpea flour, Rice flour or Semolina is used to coat them, the marination used varies, depending upon individual choice. Today I have used the Tandoori Masala of Single Spoon spices in the marinade. Potatoes that I used are the Organic ones by Kedia Organics and the Semolina /Rava is by Satyam Foods. The fritters taste divine!

Ingredients :

  • 2 large potatoes
  • 1 heaped tsp Chilly powder
  • A large pinch of Haldi/Turmeric powder
  • 1/2 tsp Tandoori Masala
  • Salt
  • 1/4 tsp Amchur powder/Dried Mango powder
  • Salt
  • 10tbsps Semolina/Rava
  • Oil for frying

Method :

Deskin and slice the potatoes thinly. Wash them under running water and then drain them. Sprinkle the chilly, turmeric, Amchur, Tandoori masalas and salt. Mix well. You can replace Amchur powder with juice of half a lime if it is unavailable. Mix well and refrigerate for half an hour. Coat the slices with Rava. Heat oil in a pan. Gently slide in the potato slices five to six at a time and deep fry on a gentle flame till crisp and golden. Drain on a paper towel and serve hot with Tomato Ketchup.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Tikklet Recipe

After making the Stuffed Snake gourd and the Sweet potato fritters, the filling of the Stuffed Snake gourd and the batter of the Sweet potato fritters was left over. I was just thinking what to do with the little of each which was left, when a thought struck me. Why not combine both and make it into a tikki or cutlet? Well… It was neither a tikki nor a cutlet so called it Tikklet. 😁

Ingredients :

The ingredients are the left overs of both the recipes, links to which are given below.

Stuffed Snake Gourd Fritters Recipe

Sweet Potato Fritters Recipe – 2

Method :

Combine the ingredients of both the above mentioned recipes and mix thoroughly. Add some finely chopped Coriander leaves and onions, pat them into shape and deep fried them to a golden brown. Serve with Tomato ketchup or a mint chutney.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Sweet Potato Fritters Recipe – 2

I tried my hand at making these Sweet potato fritters by adding some Semolina to the usual batter. Turned out really crisp and delicious!

Ingredients :

  • 1 medium sized Sweet potato
  • 100 gms Rice flour
  • 100 gms Besan/Chickpea flour
  • 100 gms Rava/Semolina
  • 1 tbsp Chilly powder
  • 1/3 tsp Haldi/Turmeric powder
  • 1 tsp Hing/asafoetida
  • 1/4 tsp Ajwain / Carom seeds
  • 1/4 tsp Jeera /Cumin seeds
  • Salt
  • Oil to fry the fritters.

Method:

Deskin the sweet potato, wash and slice into desired shape. Place them in a bowl of water to prevent them from changing colour. Tip Besan Rice flour and Rava in a bowl. Add the Chilly powder, Turmeric, Asafoetida, Ajwain, Cumin seeds salt and enough water to make a batter which is neither too thick nor thin. Remove the sweet potato slices from the water and pat them dry. Heat oil in a pan. Dip the slices in the batter till they are well coated and gently slide them into the hot oil. Fry on a medium flame till they turn golden and crisp.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Stuffed Snake Gourd Fritters Recipe

Two boiled potatoes lying in the refrigerator stared at me every time I opened it. A small fistful of roasted peanuts, left over after making Peanut chutney looked imploringly at me, asking me to finish them off. Semolina, Rice flour and Besan began to wonder what they would be used for when I brought them out and placed them side by side on the kitchen counter top. Little did they know that they would all end up together in some amazingly delicious stuffed Snake Gourd Fritters!

Ingredients :

  • 2 boiled potatoes
  • 2 tbsps roasted peanuts
  • 1 tsp Jeera/Cumin seeds
  • 3 green chillies
  • Juice of half a lemon
  • 2 tbsps Besan/Chickpea flour
  • 2 tbsps rice flour
  • 4 tbsps Semolina
  • 8 roundels of Snake gourd
  • Salt
  • Oil for roasting

Method :

Deskin the Snake gourd. Wash and cut either diagonally or round into slices. Microwave them for a couple of minutes to soften them and so that they shallow fry easily. Peel the boiled potatoes and mash them. Powder the peanuts and add it to the mash. Coarsely grind the green chillies along with the jeera and tip it into the potato and peanut mash along with Lemon juice and salt. Mix all the ingredients well and stuff this mixture into the Snake gourd. Take Besan, Semolina and Rice flour in a plate and mix well. Dust the stuffed Snake Gourd in this mixture and refrigerate for an hour. Heat a tava/ skillet. Brush it with oil. Place the pieces of snake gourd on it and drizzle with a little oil. Roast till they turn a nice golden yellow. Flip. Roast on the other side too. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bhindi Kurkure/ Okra Fry Recipe

Bhindi Kurkure can be enjoyed as a snack or as an accompaniment. Thin slivers of Okra sprinkled with spices and deep fried to a crisp are amazingly delicious and crunchy!

Ingredients :

  • 250 gms Bhindi/Okra
  • 1 tbsp chilly powder
  • 1/4 tsp Haldi /Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Jeera /Cumin powder
  • 1/2 tsp Hing/asafoetida (Optional)
  • Juice of half a Lemon
  • 2 tbsps Besan/ Chickpea flour
  • 2 tbsps Rice flour
  • 1 tbsp finely chopped Coriander leaves
  • 1 sprig of curry leaves
  • Salt
  • Oil for frying the Okra.

Method :

Wash and thoroughly pat dry the Okra. Snip off both ends. Slice it in the centre vertically into two. Remove the seeds and slice the Okra into long strips. Tip it into a bowl. Drop in the Lemon juice and mix well. This prevents stickiness. Sprinkle the Chilly, Turmeric, Coriander and Cumin powders. Tip in the Asafoetida and the chopped coriander leaves. Mix thoroughly. Add the Besan and Rice flour and see to it that the Okra strips are coated well. Keep aside for a couple of minutes. Divide into three to four portions. Meanwhile heat oil in a pan. When the oil is hot, add salt to one portion of the Okra, mix and sprinkle it into the hot oil. Fry on a high flame till it turns golden yellow and then lower heat and fry till crisp. Finish off similarly with the remaining portions of the Okra. Deep fry the curry leaves, gently crush them with your fingers and mix them well with the fried Okra. Drain on a Paper towel and serve hot.

Note: The salt is added to the Okra and spice mixture just before frying to prevent it from releasing water.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Raw Banana Fritters Recipe

Fritters are a dish common to all the states of India. Posting Raw Banana Fritters the Kerala way today. Each state has their own way of making them. The people in the North use a batter of Chickpeas to dip the veggies in, some use all purpose flour, in Karnataka it is a mixture of Chickpea and rice. In Kerala only rice flour is used. Each has its own unique taste.

Ingredients :

  • 2 Raw Bananas
  • 100 gms Rice flour
  • 3 tsps Kashmiri Chilly powder
  • 1/2 tsp Hing/asafoetida
  • Salt
  • Oil to fry the fritters

Method :

Deskin the Raw bananas and slice them. Wash them thoroughly under running water. Tip the rice flour, salt, chilly powder and Asafoetida in a bowl. Add enough water to make a batter of pouring consistency. Heat oil in a pan. Dip the slices in the batter and gently slide them into the hot oil. Fry till crisp. Drain on tissue paper and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Bittergourd Fritters Recipe

Bittergourd Fritters are a cultivated taste. Most do not like the bitterness, hence avoid making it. This is one preparation which is made quite often at home because all of us love any dish made of this vegetable. A simple meal of Dal, Rice and Bittergourd Fritters is sheer bliss!

Ingredients :

  • 2 medium sized Bittergourd
  • 150 gms Rice flour
  • 2 tbsps Kashmiri chilly powder
  • 1 tsp Hing/asafoetida
  • Salt
  • Water
  • Oil for frying the fritters

Method :

Wash and slice the Bittergourd into roundels. Tip in the Rice flour, chilly powder, Asafoetida and salt into a bowl. Add enough water to make a batter of pouring consistency. Heat oil in a pan. Dip the Bittergourd slices in the batter and gently slide them into the hot oil. Deep fry till crisp. Drain on tissue paper and serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Ridge gourd / Turiya Fritters

Ridgegourd is a versatile vegetable. You can make a variety of subzi, use the peel to make a Chutney and also a stirfry. Posting fritters today which can be served as a snack with tea or can be a side dish to a meal.

Ingredients :

  • 200 gms Ridgegourd
  • 100 gms Besan/Chickpea flour
  • 25 gms Rice flour
  • 1 tbsp chilly powder
  • Salt
  • 1 tsp Hing/asafoetida
  • Water to prepare the batter.
  • Oil to fry the fritters.

Method :

Wash and scrape the Ridgegourd. Slice it neither too thick nor thin diagonally, though one can make roundels too. Mix together the Besan, Rice flour, Salt, Chilly powder and Hing. Add water a little at a time to make a batter of pouring consistency. It should be neither too thick nor runny. Heat oil in a pan. Dip the Ridgegourd slices into the batter and fry them to a rich golden yellow. Serve hot.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.