INGREDIENTS: Chenna, Senagapindi (gram flour), Salt, Red chilly, Garam masala, Oil, Amchur powder (dry mangoes powder), Pepper (miriyala podi)

PREPARATION:
  • Soak chenna in water for 30 minutes, boil it, drain out water and keep
  • Take a pan, pour oil for deep fry
  • Prepare thick batter (as bajjis pindi), with sengapindi, salt, red chilly powder, garam masala using little quantity of water
  • Now add boiled chenna into it, and deep fry in oil, till golden brown then take out in an paper napkin plate, drain out excess oil
  • Take them into serving plate, add amchur powder (for lemon flavour), pepper on it, mix
  • Garnish with onion rings, serve

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