Its a finger licking tongue loving dish.
INGREDIENTS:
Pumpkin flowers (10-15).
Besan / Chick pea flour (1 cup).
Rice flour (2 TBs).
Baking soda (a pinch of).
Salt to taste.
Red chili powder (1 Tsp).
Turmeric powder (a pinch of).
Kalonji (1/2 Tsp).
Oil for frying.
PROCEDURE:
In a big bowl mix besan, rice flour, baking soda, salt, turmeric powder, kalonji, red chili powder and mix well.
Add water and form a paste.
Heat oil in a pan and heat it.
As oil is done dip each of pumpkin flower in besan batter and drop it slowly in oil for frying.
Fry it golden brown on all sides and remove it on absorbent paper.
Serve with kasundi or sauce and enjoy its awesome soft taste.
INGREDIENTS:
Pumpkin flowers (10-15).
Besan / Chick pea flour (1 cup).
Rice flour (2 TBs).
Baking soda (a pinch of).
Salt to taste.
Red chili powder (1 Tsp).
Turmeric powder (a pinch of).
Kalonji (1/2 Tsp).
Oil for frying.
PROCEDURE:
In a big bowl mix besan, rice flour, baking soda, salt, turmeric powder, kalonji, red chili powder and mix well.
Add water and form a paste.
Heat oil in a pan and heat it.
As oil is done dip each of pumpkin flower in besan batter and drop it slowly in oil for frying.
Fry it golden brown on all sides and remove it on absorbent paper.
Serve with kasundi or sauce and enjoy its awesome soft taste.
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