Ingredients :
Besa–150 gm
Garam masala powder — 5gm
Carom seed–5 gm
Turmeric powder — 10gm
Asafetida–2 gm
Amchur–5 gm
Water as required
Salt as required
Masala omelette — 4 no
Oil for frying
Method:
1. Cut the masala omelet in to big square pieces.
2. Sift the gram flour and water. Mix all the spice powder; carom seed, green chilies and salt. Give a nice whisk and make a smooth, thick batter.
3. Place oil in a kadhai or a deep vessel. Once oil is hot coat the omelets with the mixture of gram flour and slowly put in to kadhai, leaving some space from each other.
4. Don’t cluster too many, fry few at a time.
5. Once they are golden brown from both sides. Remove them with slotted spoon and place on absorbent napkins.
6. Repeat the same with the rest of batter.
7. Serve the pakoda with green chilies and sauce.
Besa–150 gm
Garam masala powder — 5gm
Carom seed–5 gm
Turmeric powder — 10gm
Asafetida–2 gm
Amchur–5 gm
Water as required
Salt as required
Masala omelette — 4 no
Oil for frying
Method:
1. Cut the masala omelet in to big square pieces.
2. Sift the gram flour and water. Mix all the spice powder; carom seed, green chilies and salt. Give a nice whisk and make a smooth, thick batter.
3. Place oil in a kadhai or a deep vessel. Once oil is hot coat the omelets with the mixture of gram flour and slowly put in to kadhai, leaving some space from each other.
4. Don’t cluster too many, fry few at a time.
5. Once they are golden brown from both sides. Remove them with slotted spoon and place on absorbent napkins.
6. Repeat the same with the rest of batter.
7. Serve the pakoda with green chilies and sauce.
