Ingredients:
- 20 kumro phool
- 1 cup besan or chick-pea flour
- 1 tsp oil
- water to make besan paste
- 1/2 tsp posto (poppy seeds)
- 1/4 tsp kalojeere (kalonji)
- 1/2 tsp chili powder
- salt to taste
- oil for deep frying
- a pinch of baking soda (optional)
Method:
- Pour besan in a large bowl and add 1 tsp oil
- Mix thoroughly. Add water and make batter with a relatively thick consistency
- Add the posto, kalojeere and chili powder and salt and whip batter well
- Set aside for 1/2 hour
- Wash the flowers well and remove the stigma from the center and drain off the water
- Dip the flowers in the batter and deep fry them
- Remove them until rich brown and drain extra oil on absorbed paper and serve