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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