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Dondakaya Pakodi/Tindora Fritters

Version 1 of dondakaya pakodi - Fresh tindora dipped in flours and spices and deep fried. This dish can be served as a snack or as a side with steamed rice.

Oh my gosh this tasted so good and I could not stop myself from munching on this delicious dish till it is all gone. So I swore to myself not to make this dish very often or else I will blow out my diet. Give it a try and I bet you will agree with me on this..

2 cups chopped tindora/Dondakaya (sliced into thin rounds)
3 tbsp corn flour
4 tbsp Besan flour(Senaga pindi)
3/4 tbsp red chilli powder
1/2 tbsp ginger garlic paste
1 tbsp yellow corn meal(optional - for extra crunch)
Salt per taste
Oil for deep frying
For Tempering/Popu
1 tsp mustard seeds
1 tsp jeera/cumin seeds
1 tsp chana dal
1 tsp urad dal
3 or 4 green chillies slit length wise
1 clove of garlic chopped real fine
4 or 5 curry leaves
1 tbsp oil
Wash the tindora and nip the ends. Slice the tindora into thin rounds and place in a bowl. Add the corn flour, besan, red chilli powder, ginger garlic paste, corn meal and salt to the tindora pieces. Mix well so that all the tindora pieces are well coated with the batter. Usually the moisture from the tindora pieces will be enough to Keep aside for 15 minutes.
Line a plate with paper towels. Heat oil in a deep sauce pan or kadai. Slowly drop the tindora pieces coated with batter into the oil. Fry till golden brown.
Take out and drain on parer towel lined plate. Once all the pieces are fried keep the kadai aside and heat another pan with tbsp of oil.
Add the tempering ingredients except for the curry leaves, green chillies and let them splutter. Now add the green chillies and curry leaves and fry for 10 seconds. Add the fired tindora pieces, give it a good stir and turn off the heat.
Transfer to a serving bowl and serve as appetizer or serve with steamed rice.


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