spring onions-1 bunch finely chopped rice flour-11/2 cup onion-1 small finely chopped gram flour-3/4 cup gingergarlic paste-1tsp butter-2tsp green chillies-1 finely chopped ( optional ) asafoetida-a pinch salt, oil and water red chilli powder, cumin powder, garam masala powder-1tsp each
Method
Take a bowl, add rice flour, garam masala powder, gram flour, spring onions, onions, ginger garlic paste, green chillies, asafoetida, red chilly powder,cumin powder,garam masala powder,salt and mix well. keep aside for sometime. sprinkle a little water. heat oil in a pan. make tiny balls of the above mixture and deep fry till golden brown. serve hot with red chilli sauce.
This post is submitted for Snacks Mela Event @ Cooking 4 all Seasons
1 small sized raw jackfruit broken into small pieces 2 tbsp cooking oil 1 medium-sized onion, finely chopped 1 tomato finely chopped 1 capsicum chopped 2 tsp gingergarlic paste green chillies 4 2 tbsp corn flour mixed with 1/2 cup of water Salt, to taste 2 tbsp Soy Sauce 2 tbsp Tomato-chili sauce ½ cup of water fresh coriander leaves, finely chopped for garnish green onion, finely chopped for garnish
For the batter:
½ cup all-purpose Flour gingergarlic paste 1 tsp 1 tsp red chili Powder Salt, to taste
Method:
In a bowl add all-purpose flour, gingergarlic paste, chilli powder, salt and water. mix well and make a thick batter. add the jackfruit pieces and mix. Heat the oil in a pan and deep fry the jackfruit pieces coated with batter, till golden brown. Set aside. Heat 2 tablespoons of oil in a pan. Add the chopped capsicum and fry for 2 min. keep the fried capsicum aside. In a pan add 2tspns of oil and heat it. add chopped onions, fry till golden brown. add chopped tomato and fry for 2 min. add the fried capsicum. add ginger, garlic and green chilies. add soya sauce, tomato sauce and fry. add salt. Cook for a minute and add the all-purpose flour and water mixture. Add a little water and let simmer till the gravy becomes thick. Add the fried jackfruit pieces and cook for another 2-3 minutes. Garnish with chopped spring onions and coriander leaves.
