In a pan, cook seppankizhangu with enough water until soft or Pressure cook for 1 whistles. Drain water and allow it to cool. Now peel off the skin and slit vertically. Add chili powder, turmeric powder, ginger garlic paste, rice flour, garam masala powder, required salt and leave it marinated for 15-30 minutes.

Keep refrigerated so that while frying it doesn't drink much oil. Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.