Chana dali - 2 cups
Green chili - 1
Ginger - 1 inch piece
Coriander leaves -3-4 sprigs
Curry leaves - 1 sprig
Salt to taste
Oil to deep fry
Soak the chana dali for 4 hours
Blend chana dali with little salt, 1 green chilli, coriander leaves, curry leaves and 1″ piece of ginger.
Deep fry in oil in medium heat by scooping the paste in a spoon.
Let it fry until the pakodas become crispy and golden brown.
Don’t make too big size it may cook outside but remain raw inside.
Drain the pakodas to a tissue paper to soak excess oil
November 4th, 2007 at 2:39 pm
You will get smell of coriander. You can add more coriander if you like that smell.
November 1st, 2007 at 11:53 am
If you add Both Coriander leaves & Curry Leaves which smell of leaves
you will get. Please suggest.
Thanks