INGREDIENTS: Sengapindi (gram flour), Salt, Green chillies, Oil, Water, Thotakura (amaranth leaves), Gongura (sorrel leaves), Palakura (spinach), Menthi kura (menthi aaku), Coriander (koth
emeera), Curry leaves (karevepaku), Onions, Carrot, Jeera (cumin seeds), Maida (all purpose flour), Corn flour,  Chat masala, Jeera powder (cumin seeds powder), Lemon juice, Dhaniya powder (coriander seeds powder)



PREPARATION:

  • Take a bowl

  • Add chopped thotakura, palakura, gongura, Kothimeera, karevepaku, green chillies, onions, salt, 2 spoons hot oil, jeera, gram flour, little maida, corn flour, grated carrot and menthi aaku (optional)

  • Mix well using little water

  • Now make small balls and deep fry in oil till golden brown

  • Take out in an paper napkin plate

  • Cut them into small pieces or  four halves

  • Deep fry them once again in oil

  • Take out in an paper plate napkin

  • Finally take out into an plate

  • Add chopped onions, sprinkle little chat masala, dhaniya powder, jeera powder, green chillies and mix wel

  • Squeeze lemon before serving

  • Serve hot with tomato ketchup


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