Prep Time: 20 minutes
Resting time: 6 hours
Cooking time: 10 minutes
Serves: four
- 200 g gram flour (besan)
- 2 tbsp rice floor
- 2 tbsp wheat floor
- water as needed
- 300 g fenugreek leaves, chopped roughly
- 2 tbsp ginger-green chilli paste
- salt, to taste
- 2 tbsp oil
- a pinch of soda bycarb
- 250 ml oil, for frying
Method
Mix the gram floor, rice flour and the wheat flour together in a bowl.
Add enough water to make a thick batter.
Add the fenugreek leaves, ginger-green chilli paste and salt. mix well.
Cover and set aside for half hours.
Heat 2 tbsp oil in a small pan and add to the batter along with the soda bicarb. Mix well to combine.
Heat the oil for frying in a kadai. drop spoonful of the mixture into the hot oil. fry until golden brown.
Serve hot with green chutney.
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