Time: 15 minutes
1 Ghosale (10 inch)
3/4 cup Besan
1/2 to 3/4 cup water
1/4 tsp Carom seeds (Ajwain)
1 tsp red chili powder
1/2 tsp turmeric powder
4-5 garlic cloves, paste (optional)
2 tbsp cilantro, finely chopped
Salt to taste
Oil to deep fry
1) Wash and pat dry ghosale. Peel and make 1 cm slices.
2) Make batter by mixing besan, carom seeds, red chili powder, turmeric, garlic cloves, salt, cilantro and water. Consistency of the batter should be medium. It shouldn't be thick or runny. Heat oil into a kadai. Take 1 tsp hot oil and add it to the batter.
3) Turn the heat to medium. Dip the slices and drop carefully in hot oil. Deep fry and serve hot.
1) Instead of red chili powder, green chili paste can be used.
Nutritional Info: Per Serving
Calories: 222 | Carbs: 16 g | Fat: 16 g | Protein: 6 g | Sat. Fat: 1 g | Sugar: 3 g