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| Main ingredients | Onion chives, Potato, Cauliflower, Gram flour, Rice flour, Coarse red chilli powder, Cumin powder, Coriander powder, Turmeric powder, Dried lime basil, Baking soda, Oil |
| Cuisine | Manipur |
| Course | Snacks and starters |
| Prep time | 10-15 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 small bunch of onion chives (nakupi)
- 1 medium potato, peeled
- 8-10 cauliflower florets
- 1¼ cups gram flour (besan)
- 2-3 tablespoons rice flour
- 1 teaspoon coarse red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- Salt to taste
- 5-6 sprigs of dried lime basil (mayangton)
- A pinch of baking soda
- Oil for deep-frying
- Tomato chutney for serving
Method
- Take onion chives in a bowl, add water and wash 2-3 times. Drain and chop roughly.
- Thickly slice potato.
- Take gram flour in a bowl, add rice flour, red chilli powder, cumin powder, coriander powder, turmeric powder and salt. Remove the leaves of dried mayangton herb and add. Add 1 cup water and whisk well to make a smooth batter. Add baking soda and mix well.
- Heat sufficient oil in a kadai. Dip the potato slices and cauliflower florets in prepared batter and slide them in hot oil, one by one, and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Add onion chives to the remaining batter and mix well. Drop little portions of this mixture into hot oil and deep-fry till crisp. Drain on absorbent paper.
- Transfer all the fried vegetables into a serving bowl and serve hot with tomato chutney.
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