INGREDIENTS:
Kakrol /Teasel Gourd cut to half and semi boiled.
Grated coconut (1cup).
Mustard paste (2 TBs).
Poppy seeds paste (1 Tsp).
Salt to taste.
Teasel seeds crushed (Above boiled Teasel seeds are to be crushed for stuffing).
Besan (1 cup).
Red chilli powder
PROCEDURE:
In a vessel prepare the batter for frying, mix besan, salt, chilli powder, baking soda, with little water and keep aside.
Now another bowl mix coconut, mustard paste, poppy paste, salt, teasel seeds crushed and mix well, add crushed green chillies to it and mix it well. Stuff another half of teasel/ Kakrol with this mix and keep aside.
Heat enough oil for deep frying in a pan and as oil is done dip stuffed kakrol in besan batter and deep fry them in heated oil, let it fry on one side then turn to another side for frying, stir and remove from oil. Place it on absorbent paper so that excess oil is soaked.
Serve it with sauce and enjoy.
Kakrol /Teasel Gourd cut to half and semi boiled.
Grated coconut (1cup).
Mustard paste (2 TBs).
Poppy seeds paste (1 Tsp).
Salt to taste.
Teasel seeds crushed (Above boiled Teasel seeds are to be crushed for stuffing).
Besan (1 cup).
Red chilli powder
PROCEDURE:
In a vessel prepare the batter for frying, mix besan, salt, chilli powder, baking soda, with little water and keep aside.
Now another bowl mix coconut, mustard paste, poppy paste, salt, teasel seeds crushed and mix well, add crushed green chillies to it and mix it well. Stuff another half of teasel/ Kakrol with this mix and keep aside.
Heat enough oil for deep frying in a pan and as oil is done dip stuffed kakrol in besan batter and deep fry them in heated oil, let it fry on one side then turn to another side for frying, stir and remove from oil. Place it on absorbent paper so that excess oil is soaked.
Serve it with sauce and enjoy.
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