Ingredients
20 slices purple yam (kand) , peeled and thinly sliced
1 tbsp crushed coriander (dhania) seeds
2 tsp sesame seeds (til)
1 tbsp coarsely crushed black pepper (kalimirch)
oil for deep-frying
To Be Mixed Together For A Thin Batter
1 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tbsp hot oil
salt to taste
1 tbsp crushed coriander (dhania) seeds
2 tsp sesame seeds (til)
1 tbsp coarsely crushed black pepper (kalimirch)
oil for deep-frying
To Be Mixed Together For A Thin Batter
1 cup besan (bengal gram flour)
1/4 cup rice flour (chawal ka atta)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
a pinch of turmeric powder (haldi)
1 tbsp hot oil
salt to taste
Method
1. Dip each slice of yam
into the batter so that the slices are evenly coated from all the sides.
2. Remove and sprinkle a
pinch of coriander seeds, black pepper powder and sesame seeds on top of the
batter-coated yam slices.
3. Heat the oil in a
kadhai and deep-fry a few slices at a time till they turn golden brown in
colour from both the sides.
4. Drain on absorbent
paper and serve immediately with the chutney of your choice.
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