Recipe by Sophie Menezes
Ingredients:
1 cup maida/all purpose flour
3/4 cup yogurt or sour curd
1 tsp salt
1/2 tsp baking soda
1/4 tsp cumin seeds
1 green chili (very finely chopped)
1 sprig curry leaves (chopped) *Optional
Steps:
- Mix the flour, salt, cumin powder and baking soda together.
- Add green chili, curry leaves and yogurt. Add a little water if needed to combine well and you get a slightly runny batter. Cover and let the batter rest for 30 minutes to 1 hour.
- Heat oil in a wok on medium-high. Drop spoonfuls of the batter into the oil and deep fry till golden brown without overcrowding the wok. Reduce the heat to medium if needed while frying.
- Drain excess oil in a colander and serve hot with coconut chutney.
- ENJOY!