- Cut the stem of the flowers. Wash and drain. (Dad says it is best to clean them with a wet cloth. I am finicky. I wash my mushrooms too. Mom suggested inserting one flower inside another before dipping in batter to make fritters of a convenient thickness.)
- Make a batter with 1/2 cup besan (chickpea flour), 1/4 cup rice powder (I ground some rice in a coffee grinder- the 3 secs' worth of effort is for extra crispiness), salt, turmeric, kalo jeere (nigella seeds), sugar (optional).
- Coat the flowers and fry in cooking oil. Some like it deep-fried, some use a non-stick with only a little oil and fry them on both sides. (You can also stuff them with ricotta and then bake them).
- Remember to drain extra oil in paper towel. Serve as fritters with chaat masala or with masoor daal and rice as starters to a meal. I also made lau-moong and fish for Sunday lunch.
I got a tip from Sampa Di that these taste good with ground masoor (red lentil) batter too.
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