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