Thoroughly wash and chop lotus stem.
Pot to boil in a pan with some water together with the Bengal gram.
Cook till tender and dry.
Grind the two to a thick paste without using any water.
Add all other ingredients except oil to the paste.
Knead for 5 minutes. Shape into small cutlets and deep fry in hot oil.
Serve hot as a snack with mint chutney.
Pleasebe judicious and courteous in selecting your words.
DEAR SANJEEV KAPOOR I LIKE ALL YOUR RECIPES THEY ARE VERY NICE EASY AND DELICIOUS. LONG BACK YOUR SHOW HAS STARTED AND I HAVE BEEN WATCHING YOUR SHOW REGULARLY.THANK YOU SO MUCH.
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