Here is a crispy Kovakkai chips / Ivy gourd chips recipe which is deep fried adding wheat flour, sambar powder and other spices. My daughter who is not fond of this vegetable loves this chips very much as it’s crispy when hot and turns soft when cold. She likes to have it as side dish for sambar rice, rasam rice or simply as an evening snack to relish with tomato ketchup. As it is deep fried, I am trying to restrict it once or twice in a month for her.
Friends, do try this crispy Kovakkai chips recipe for rice and snacks. You will love it for sure. You can make the same with bitter gourd, lady’s finger too.
Kovakkai chips / Crispy tindora chips recipe
Kovakkai chips / Crispy tindora chips recipe for lunch and snacks
Cuisine: Indian
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
INGREDIENTS
1 cup = 250ml
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HOW TO MAKE KOVAKKAI CHIPS / TINDORA CHIPS RECIPE
- Wash and thinly slice the kovakkai into roundels.
- Drain the water and take it in a wide bowl.
- Add wheat flour, sambar powder, turmeric powder, hing and salt.
- Sprinkle water to coat the masala. Let it sit for 5 minutes.
- Heat oil and add kovakkai in a sprinkled manner. Deep fry in batches.
- Toss and cook both sides till bubbles cease. Remove and drain in a tissue paper. Enjoy !
METHOD – STEP BY STEP PICTURES
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Note
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Crispy Kovakkai chips / Ivy gourd chips is ready to use.
