|Mint leaves||1 Teaspoon, chopped|
|Red chili powder||1⁄2 Teaspoon|
|Ghee||1 Cup (16 tbs) (For Frying)|
|Black cumin||1⁄2 Teaspoon (Seeds)|
|Black pepper||1⁄2 Teaspoon|
1 In a bowl, mix besan with water to prepare batter of a thick dropping consistency.
2 In a deep pan, heat the ghee.
3 Pour the batter through a big holed skimmer, pressing with hand lightly over so that the drops fall into the ghee.
4 Fry for 2 minutes and then turn over.
5 Using a slotted spoon, remove from the ghee.
6 Immediately drop into cold water.
7 In a bowl, beat the curd with salt, pepper, red chilli powder and black cuminseeds.
8 Gently squeeze out the water from the pakoris by pressing between the palms of your hands.
9 Put in the curd.
10 Decorate with 1/4 tsp red chilli powder and mint leaves.
11 Place in the refrigerator until ready to serve.
12 Serve cold.