|Gram flour||1 Cup (16 tbs) (Made From Roasted Split Gram)|
|Cumin powder||1 Teaspoon|
|Soda bicarbonate||1⁄2 Teaspoon|
|Sesame seed oil||2 Cup (32 tbs) (For Deep Frying)|
|For grinding together|
|Ginger piece||1⁄2 Inch|
|Garlic||5 Clove (25 gm)|
|Coriander||1 Tablespoon (Leaves With Tender Stems)|
Sieve all dry ingredients together and add ground spices.
Mix together with a little water to make a stiff paste.
Heat oil till very hot.
Lower heat and drop spoonfuls of batter into oil, using two wet spoons.
Keep turning them around with a fish slice until crisp and golden.
Remove from fire and drain well.
Serve hot with a coconut chutney.