• 1 1/2 cups besan
  • 1/2 tsp. red chili powder (cayenne pepper)
  • Salt to taste
  • 1 cup potatoes or onions rings (sliced) or Spinach leaves with diced onions
  • 1 green chili minces
  • 1 tsp. lime or lemon juice
  • 4 tbsp.minced cilantro
  • 1/4 cup fresh fenugreek/methi leaves or 2 tbsp. dried (optional)
  • Oil for deep frying
  • Mix the onions, cayenne pepper, salt and besan, cilantro, lime juice , green chilies and methi. Let it rest for about about 10 minutes to allow the vegetables to sweat. Add some water (only as much as required) to make into a very thick paste/batter that coats the veggies.
  • Heat the oil till it is ready to fry.  The oil should be very hot but not smoking. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil and strain the oil out.
  • Serve with tamarind chutney and mint chutney

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