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Ingredients
1 cup vegetables - cut thinly
2 Tbsp maida
4 Tbsp soojee
1 tsp salt or to taste
1/2 tsp chilli powder or to taste
1/2 tsp ginger-garlic paste
Water, as required
Oil to deep fry
Cooking Style
Wipe the vegetables dry with a cloth. Mix the soojee, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line. Dust the vegetables lightly, with maida, shaking off any excess.
Heat the oil, dip vegetables into the batter and place into the hot oil.
1 cup vegetables - cut thinly
2 Tbsp maida
4 Tbsp soojee
1 tsp salt or to taste
1/2 tsp chilli powder or to taste
1/2 tsp ginger-garlic paste
Water, as required
Oil to deep fry
Cooking Style
Wipe the vegetables dry with a cloth. Mix the soojee, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line. Dust the vegetables lightly, with maida, shaking off any excess.
Heat the oil, dip vegetables into the batter and place into the hot oil.
Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper. Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.
|
Ingredients
1 cup vegetables - cut thinly
2 Tbsp maida
4 Tbsp soojee
1 tsp salt or to taste
1/2 tsp chilli powder or to taste
1/2 tsp ginger-garlic paste
Water, as required
Oil to deep fry
Cooking Style
Wipe the vegetables dry with a cloth. Mix the soojee, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line. Dust the vegetables lightly, with maida, shaking off any excess.
Heat the oil, dip vegetables into the batter and place into the hot oil.
1 cup vegetables - cut thinly
2 Tbsp maida
4 Tbsp soojee
1 tsp salt or to taste
1/2 tsp chilli powder or to taste
1/2 tsp ginger-garlic paste
Water, as required
Oil to deep fry
Cooking Style
Wipe the vegetables dry with a cloth. Mix the soojee, salt, chilli powder, ginger-garlic paste and add enough water to make into a pouring consistency - when you drop it from a spoon it should pour in a continuous line. Dust the vegetables lightly, with maida, shaking off any excess.
Heat the oil, dip vegetables into the batter and place into the hot oil.
Turn, fry for a few seconds and remove from oil and keep aside on an absorbent paper. Just before serving, fry once again over high heat, drain on absorbent paper and serve hot with a chutney.
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