Ingredients
Long chillies – 6 nos.
Chickpea flour/ kadala mavu – 1 cup
Maida/Flour – ½ cup
Water – as required to make a thick consistency
dough
Sugar – ½ tsp
Salt to taste
Method
Make a thick consistency batter with chickpea flour, maida, water, salt
and sugar. Halve the long chillies and take all the seeds inside out of the
chillies. This helps reduce the hotness of the chillies. Please heat oil in a
deep bottomed pan. Put the halved chillies into the batter with the batter
coating the chillies on all sides. Deep fry the chillies in the hot oil. When
done and it turns golden brown on all sides, take it out, dab with tissue to
take away the excess oil. Your hot pakodas are ready to eat.
No comments:
Post a Comment