Ingredients
4 Parvals / Pointed ivy gourd / goint
Oil for deep frying
1/2 cup rice flour for coating
For the Marination:
Make a thick paste of
3 tbsp rice flour
1 tsp hing/ asafoetida
4tblsp red chilli powder
Salt to taste
Procedure
Wash and cut the parval into slices, marinate with the prepared chilli paste
Let it rest for 10 mins, roll each slice in rice flour
Heat oil and deep fry the marinated parval slices in oil, on medium heat, till it turns brown and crispy
Serve hot with rice and dal.
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