Ingredients: - Black gram – ¼ kg, cumin seeds – 1 spoon, salt – for taste, oil – for deep fry.
Method: - Soak the black gram for 3 hours and grind it in a wet grinder. While grinding, add cumin seeds and salt to it. Take a wide dish and heat oil for dip fry. Now take small amount of mixture on hand and put a hole at the centre with the finger. Drain these in oil and deep fry on both sides till golden brown. Chillu garelu are ready to serve.
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