Ingredients:
200 gms besan
2 tsp chilli powder
3 tsp ajwain
A pinch of hing (asafoetida)
½ tsp garam masala
50 grams methi leaves (blanched and finely chopped)
Salt to taste
Water for making the batter
Oil for frying
Procedure:
Mix chilli powder, ajwain, hing, garam masala, methi leaves and salt thoroughly. Now add water to make a thick paste.
Now heat oil in a kadhai. When the oil is hot enough to be used for frying, make dollops of the batter with your hand and put in for frying.
Fry until crisp golden brown.
Serve with sauce or chutney.
200 gms besan
2 tsp chilli powder
3 tsp ajwain
A pinch of hing (asafoetida)
½ tsp garam masala
50 grams methi leaves (blanched and finely chopped)
Salt to taste
Water for making the batter
Oil for frying
Procedure:
Mix chilli powder, ajwain, hing, garam masala, methi leaves and salt thoroughly. Now add water to make a thick paste.
Now heat oil in a kadhai. When the oil is hot enough to be used for frying, make dollops of the batter with your hand and put in for frying.
Fry until crisp golden brown.
Serve with sauce or chutney.
