Phuluri

Ingredients:

 

Soak 1/2 Cup of Split Pea/Chana Dal for an hour.
(With little water, grind this dal to a paste. Now in a wide mouthed bowl pour the dal paste)
1/2 cup of Besan/Chickpea Flour
Salt to taste
1/2 tsp of baking soda
2 green chilli finely chopped

                   

Methods:

·        Adding little water, whip up the batter to make a thick smooth paste. Don't pour water all at once. Add water gradually until you get a smooth batter without any lumps.

·        Now heat enough oil for deep frying. Take a tsp of hot oil and mix it with the batter. 

·        Now test if the oil is ready for frying. Put a drop of the batter in the oil. If it sinks, oil is not ready yet. If the drop of batter bubbles and floats back then oil is just right.

·        Drop in spoonfuls of batter in the hot oil and watch it swell and turn golden. With a slotted spoon gently move them around until the ball is golden brown.

·        Take the crispy golden brown balls out and let it drain on a paper towel. Sprinkle some rock salt/pink salt and serve.