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| Main Ingredients | Split Bengal gram (chana dal), Onion |
| Cuisine | Indian |
| Course | Snacks and Starters |
| Prep Time | 8-10 hour |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 cup split Bengal gram (chana dal) soaked for 8-10 hours
- 1 medium onion
- 1-inch piece ginger
- 12 -15 curry leaves
- 2 green chillies
- Salt to taste
- 3 tablespoons coriander leaves, chopped
- Oil for deep-frying
- Coconut chutney to serve
Method
- Finely chop onion and ginger and set them aside.
- Drain Bengal gram and put into a blender jar, add curry leaves and green chillies and blend to a coarse paste. Transfer the mixture into a bowl, add onion, ginger, salt and coriander leaves and mix well.
- Heat sufficient oil in a kadai.
- Dampen your palms with water, take a portion of the mixture flatten them slightly between your palms, and slide them into hot oil. Deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot with coconut chutney.
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