|Boiled salsify rings||2 Cup (32 tbs)|
|Gram flour||1 1⁄2 Cup (24 tbs)|
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Green chillies||3 , deseeded and chopped fine|
|Ground cumin||1 Teaspoon|
|Ground fennel||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Make a batter with the gram flour, fresh coriander, green chillies, cumin, fennel, baking powder and salt. Add water a little at a time. The batter should be neither too thick nor too thin. It should coat the sliced roots well. Taste for salt.
Heat a karahi half filled with peanut oil. When very hot, lower the flame a little and add small batches of root slices covered in batter. Fry till golden red.
Serve with sweet and hot tamarind chutney.