Ghiya
Salt
Besan
Red chilly powder
Jeera
Grounded methi
Ginger garlic paste
Oil for frying
Ajawain
Chaat masala
Green chilly and coriander for garnishing
Method:
Take besan in a bowl and add all dry masalas mentioned above. Add 1 tsp oil to this and water to it to make a good consistent mixture. Let it rest for ten minutes.
Peel the ghiya and cut in thin round slices. Heat oil in a pan and start dipping the ghiya slices in the besan mixture and fry one by one.
For garnishing, sprinkle, chaat masala, red chilly powder and coriander leaves. Enjoy the pakoras with tea and tomato ketchup!
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