Steps
1. Wash and pat dry the dondakaya, then thinly slice them.
2. In a mixing bowl, combine chickpea flour, turmeric powder, red chili powder, garam masala, cumin seeds, asafoetida, and salt.
3. Add chopped green chili.
4. Gradually add water and whisk to make a smooth, thick batter.
5. Add the sliced dondakaya to the batter and mix well to coat all slices.
6. Heat oil in a deep frying pan over medium heat.
7. Once hot, drop spoonfuls of the batter-coated dondakaya into the oil.
8. Fry until golden brown and crisp on all sides, about 4-5 minutes.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve hot with chutney or ketchup.