Crispy Dondakaya Fry Recipe – Authentic Indian Ivy Gourd Snack

Last Updated on 4 months by Neha Deshmukh

Crispy Dondakaya Fry Recipe – Authentic Indian Ivy Gourd Snack

Hey everyone! If you’re looking for a delightfully crispy and flavourful snack, you absolutely have to try this Dondakaya Fry. I remember my grandmother making this for me when I was little, and the aroma alone would fill the entire house. It’s a simple recipe, but the taste is just…wow! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Dondakaya Fry (also known as Ivy Gourd Fry) is a fantastic snack or side dish. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you likely already have in your pantry. Plus, it’s wonderfully crunchy and packed with a lovely, slightly tangy flavour. It’s a real crowd-pleaser, and honestly, even people who aren’t usually fans of gourds end up loving this!

Ingredients

Here’s what you’ll need to make this delicious Dondakaya Fry:

• 250 grams Dondakayalu (Ivy Gourd)
• Oil for deep frying
• 1 tbsp Corn Flour
• 1 tbsp Maida/All Purpose Flour
• Salt to taste
• 1 tsp Ginger Garlic Paste
• 0.5 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• 2 sprigs Fresh Curry Leaves
• 2 Green Chillies

Ingredient Notes

Let’s talk about these ingredients for a sec! Dondakaya, or Ivy Gourd, has a unique, slightly bitter taste when raw, but transforms beautifully when fried. It’s a fantastic source of vitamins and fibre, making this snack a little bit healthier too.

You’ll find Dondakaya used in various ways across India. In some regions, it’s used in curries, while others prefer it as a fry, like we’re making today. The bitterness is what makes it special, and frying really mellows it out. Don’t skip the curry leaves and green chillies in the tempering – they add such a wonderful aroma and a little kick!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash the ivy gourds thoroughly. Then, trim off the ends and slice them into thin, circular pieces. This is key for even frying!
2. Now, let’s make the coating. In a bowl, combine the corn flour, maida, salt, ginger-garlic paste, and chilli powder. Mix well.
3. Add the sliced ivy gourd to the bowl and toss it around until each piece is evenly coated with the batter. Make sure every slice is covered!
4. Heat oil for deep frying in a pan over medium heat. Once hot, carefully add the coated ivy gourd slices in batches. Don’t overcrowd the pan!
5. Fry until golden brown and crispy, flipping occasionally. This usually takes about 5-7 minutes per batch.
6. Remove the fried slices with a slotted spoon and drain them on paper towels to remove excess oil.
7. For the tempering, heat a tablespoon of oil in a small pan. Add the cumin seeds and let them splutter.
8. Add the curry leaves and slit green chillies. Fry for a few seconds until fragrant.
9. Pour the hot tempering over the fried ivy gourd and toss gently to coat. And that’s it! Your Crispy Dondakaya Fry is ready to enjoy.

Expert Tips

• Thin Slices are Key: The thinner you slice the ivy gourd, the crispier it will get.
• Don’t Overcrowd: Frying in batches ensures the oil temperature doesn’t drop, resulting in a crispier fry.
• Hot Oil is Important: Make sure the oil is hot enough before adding the ivy gourd. Test it with a small piece of batter – it should sizzle immediately.
• Drain Well: Draining on paper towels removes excess oil, making the fry lighter and crispier.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Substitute the maida with a gluten-free flour blend, like rice flour or chickpea flour. You might need to adjust the amount of liquid slightly to get the right consistency.
• Spice Level Adjustment: My family loves a good kick, but you can adjust the chilli powder to your liking. For mild, use ¼ tsp, for medium, use ½ tsp, and for hot, you can even add a pinch of cayenne pepper!
• Festival Adaptations: We often make this during Diwali and other festive occasions as a quick and easy snack. It’s perfect for serving guests.

Serving Suggestions

This Dondakaya Fry is fantastic on its own with a cup of chai. It also pairs beautifully with a simple dal and rice for a complete meal. My kids love it as an after-school snack!

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, it’s best enjoyed fresh for maximum crispiness. You can try reheating it in a preheated oven or air fryer to restore some of the crunch.

FAQs

Let’s answer some common questions:

• What are the health benefits of Ivy Gourd/Dondakaya? Ivy gourd is rich in vitamins, minerals, and fibre. It’s known to help regulate blood sugar levels and improve digestion.
• Can I make this ahead of time? You can slice the ivy gourd and prepare the batter ahead of time, but it’s best to fry it just before serving for the best texture.
• What is the best way to cut the Ivy Gourds for even frying? Aim for slices about 2-3mm thick. A mandoline slicer can be really helpful for this!
• Can I bake these instead of frying? While frying gives the best results, you can try baking them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy, but still tasty!
• What other spices can I add to enhance the flavour? Feel free to experiment! A pinch of turmeric powder, coriander powder, or even a dash of garam masala can add a lovely depth of flavour.

Enjoy making this recipe! I hope it becomes a favourite in your home, just like it is in mine. Happy cooking!