The Melting Pot
Monday, January 31, 2011
Methi / Fenugreek Leaves - 1/2 bunch, wash and pluck the leaves
Besan - 4 tbsp
Whole Wheat Flour / Amaranth flour - 4 tbsp
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Roasted Coriander Powder - 1/2 tsp
Roasted Cumin Powder - 1/2 tsp
Oil - 2 tsp
Oil for deep frying the dumplings
Mix all the above ingredients and prepare a stiff dough sprinkling a little water if required.
Divide into small portions and shape into 1 inch long 1/2 inch rolls.
Deep fry in hot oil till golden brown. makes about 15 dumplings.
Can be used to make Undhiyo or can be served as pakodas with some tomato ketchup.
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