These little morsels are terribly addictive; once you start munching on them it’s hard to stop. In India this is a popular teatime snack and roadside venders fry them fresh and sell them piping hot. People usually wait for the fresh batch to come out of the oil so that they get the best… There are different variations available using different kinds of vegetables, but one thing I can tell you is that they taste best when served piping hot and crisp.
- Oil for deep frying
- Water – 1/2 cup
- Baking soda – ¼ teaspoon
- Rice flour – 2 tablespoons
- Chickpea flour (Besean) – 1 cup
- Turmeric powder – ¼ teaspoon
- Chilli powder – 1 teaspoon
- Asafoetida powder – 1/2 teaspoon
- Coriander leaves (chopped) – ¼ cup
- Onion (chopped) – 2 cups
- In a medium bowl combine all the ingredients except the oil for frying.
- Heat oil in a deep frying pan and drop spoonful of mixture into the hot oil, Fry for 3 minutes on each side in medium heat until they are golden brown and crisp.
- Drain on a kitchen paper and serve hot with Chai as a snack or serve them as a starter for dinner.