INGREDIENTS: Oil, Senagapappu (bengal gram), Raw Prawns, Salt, Ginger Garlic paste, Garam masala, Onions, Green chilly, Podhina (mint leaves), Curry leaves (karivepaku), Coriander

PREPARATION:
  • Soak bengal gram in water for 2hours and grind it as an fine paste
  • Fry raw prawns in 3-4 spoons of oil on an frying pan and keep
  • Take abowl, add grinded paste, fried prawns, salt, ginger garlic paste, garam masala, chopped onion, green chilly, pudhina leaves, curry leaves, coriander and mix well like an dough
  • Keep oil in an kadai and heat it
  • Now using the mix, make small vodas (like cutlets), and deep fry in oil till golden brown
  • Take them in an paper napkin plate an drain out out excess oil
  • Serve with any chutneys or tomato sauce

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