An easy-to-execute South Indian snack featuring tindora (kovakkai) with a multi-flour coating technique—combining gram flour, rice flour, and cornstarch to guarantee crispiness every time. The simple spice blend and replicable texture are trending as a quick tea-time snack and lunchbox staple; adaptable for restaurant sides or elevated bar bites with minimal technique variance.
Turn simple kovakkai into an irresistibly crunchy snack with this easy recipe. Perfect for tea time, lunch box, or as a crispy side dish!
📝 Ingredients
Kovakkai (Tindora) – 250 g, sliced into 8 thin pieces
Ginger Garlic Paste – 1 tsp
Turmeric Powder – ½ tsp
Red Chilli Powder – 1 to 1½ tsp
Garam Masala – ½ tsp
Salt – as needed
Besan (Gram Flour) – 3 tbsp
Rice Flour – 1½ tbsp
Corn Flour – ½ tbsp (optional, for extra crispiness)
Water – 2–3 tsp (just enough for a light coating)
🌶️ For Frying & Final Toss
Oil – for deep frying
Peanuts – 2 tbsp
Curry Leaves – 1 sprig
Red Chilli Powder – ¼ tsp
Salt – a pinch
Chaat Masala – ¼ tsp
💬 Try this recipe and let me know how crispy it turned out! Don't forget to like, comment, share, and follow Chef Dinu for more authentic recipes.
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