Kovakkai Fry Recipe – Crispy Tindora Snack with Rice & Besan

Last Updated on 6 months ago by Neha Deshmukh

Kovakkai Fry Recipe – Crispy Tindora Snack with Rice & Besan

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for ages – Kovakkai Fry! If you’ve never tried tindora (also known as ivy gourd or kovakkai), you’re in for a treat. It’s a slightly bitter, incredibly versatile vegetable that gets wonderfully crispy when fried. This particular recipe, with its blend of rice and gram flour, is the way to make it, in my opinion. It’s perfect as a side with rice, or just as a satisfying evening snack with a cup of chai.

Why You’ll Love This Recipe

This Kovakkai Fry is seriously addictive! It’s crunchy, flavorful, and surprisingly easy to make. Plus, it’s a fantastic way to enjoy a vegetable that’s often overlooked. I remember my grandmother always making this during the monsoon season, and the aroma would fill the entire house. It’s comfort food at its finest.

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• 3 cups chopped tindora (ivy gourd) – about 200-250g
• 1 cup rice flour (approximately 130g)
• 1 cup gram flour (besan) (approximately 100g)
• 1 tbsp corn flour (approximately 8g)
• 3 tsp red chili powder (adjust to your spice preference)
• Salt to taste
• Approximately ¾ cup water (180ml) – you might need a little more or less
• 1 tsp fennel seeds
• Oil for deep frying
• Few curry leaves

Ingredient Notes

Let’s talk ingredients!

• Tindora/Kovakkai: This little veggie is packed with fiber and antioxidants. Don’t let the slight bitterness scare you – frying mellows it out beautifully.
• Rice & Besan Blend: Using both rice flour and gram flour creates the perfect crispy coating. Rice flour gives it lightness, while besan adds a lovely nutty flavor and helps bind everything together.
• Fennel Seeds: These aren’t just for flavor! Fennel seeds aid digestion, which is especially helpful after a fried snack. Plus, they add a subtle sweetness that complements the chili powder.
• Corn Flour: A little corn flour helps create an extra-crispy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the kovakkai into thin, long strips or round slices – whatever you prefer! I usually go for long strips, as they get extra crispy.
2. In a mixing bowl, combine the rice flour, gram flour, corn flour, red chili powder, salt, and fennel seeds. Give it a good mix to make sure everything is evenly distributed.
3. Now, gradually sprinkle in the water while mixing. You want to create a thick coating batter – not too runny, not too thick. Think pancake batter consistency, but a little heavier.
4. Heat oil in a deep pan over medium flame. Make sure there’s enough oil for the kovakkai to swim comfortably.
5. Coat the kovakkai pieces evenly in the batter. This is where a little patience comes in handy!
6. Carefully drop the battered kovakkai into the hot oil, frying in small batches to avoid overcrowding the pan. Fry for about 6-7 minutes per batch, or until golden brown and crispy.
7. Remove the fried kovakkai with a slotted spoon and drain them on paper towels to remove any excess oil.
8. Finally, garnish with fresh curry leaves fried briefly in the hot oil. This adds a wonderful aroma and a pop of flavor!

Expert Tips

• Don’t overcrowd the pan! Frying in batches ensures even cooking and maximum crispiness.
• Make sure the oil is hot enough before adding the kovakkai. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Taste the batter before frying and adjust the salt and chili powder to your liking.

Variations

• Spicier Fry: Add a pinch of cayenne pepper or a finely chopped green chili to the batter for an extra kick. My friend, Priya, loves to add a dash of Garam Masala too!
• Aromatic Fry: Add a teaspoon of ginger-garlic paste to the batter for a more complex flavor.
• Seed Swap: Swap the fennel seeds for carom seeds (ajwain) for a different digestive boost.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

To make this gluten-free, simply substitute the rice flour with a gluten-free flour blend. Buckwheat flour or a mix of sorghum and millet flour work well.

Spice Level Adjustment

If you’re not a fan of spice, reduce the amount of red chili powder. You can even omit it altogether and enjoy a milder version.

Festival Adaptations

This Kovakkai Fry makes a fantastic snack during festivals like Diwali or Onam. It’s a great addition to any festive spread!

Serving Suggestions

Serve this Kovakkai Fry hot with a side of rice and dal, or enjoy it as a standalone tea-time snack. It also pairs beautifully with a cooling yogurt dip.

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, they’re best enjoyed fresh for maximum crispiness.

FAQs

What are the health benefits of eating Kovakkai/Tindora?

Kovakkai is a good source of fiber, vitamins, and antioxidants. It’s believed to help manage blood sugar levels and improve digestion.

Can I make this recipe without corn flour?

Yes, you can! Just omit it, but the fry might not be quite as crispy.

How can I adjust the crispiness of the fry?

Ensure the oil is hot enough, don’t overcrowd the pan, and fry in batches. Adding a little extra corn flour can also help.

What is the best way to cut Kovakkai for frying?

You can cut it into thin long strips or round slices – it’s really a matter of personal preference!

Can this be made in an Air Fryer?

Yes! Lightly spray the battered kovakkai with oil and air fry at 180°C (350°F) for about 15-20 minutes, flipping halfway through, until golden and crispy.