Ingredients:
- Bengal Gram - 1 cup
- Red chilly - 5
- Ginger - a small piece
- Curry leaves
- Asafetida powder - a pinch
- Onion - 1 finely chopped
- Salt to taste
- Oil to deep fry
Preparation:
- Soak the bengal gram for 2 hours and grind it along with ginger, red chillies, asafetida powder, curry leaves and salt to a coarse dough. Add onion and mix well.
- Make the dough to small flat balls and deep fry in oil.
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