Tondekai sandige

1 kg. Tondekai cut to rings. 1 cup curd. Salt to taste. 1 tbsp. Each of  Ginger powder and jeera powder (optional.) 1 tsp. Asafoetida Mix all the ingredients well, keep it overnight. Sun dry for a week. This can be stored and deep fried for use as starters, or even as an accompaniment to … Continue reading →