Spices and Recipes

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:

1. Pour besan in a large bowl and add 1 tsp oil
2. Mix thoroughly. Add water and make batter with a relatively thick consistency
3. Add the posto, kalojeere and chili powder and salt and whip batter well
4. Set aside for 1/2 hour
5. Wash the flowers well and remove the stigma from the center and drain off the water
6. Dip the flowers in the batter and deep fry them
7. Remove them until rich brown and drain extra oil on absorbed paper and serve

Don't forget to leave feedback. If you have any recipes you would like to share, please email us your name, email (want to publish or no?) and the recipe at info at spicesandrecipes.com.