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Serving: 2-3 persons
Ingredients:
Shojne
Phool - 50 g
Maida or
Rice flour - 1 tbsp
Posto (Poppy seeds) - 1 tsp
Salt - To taste
White Oil -
1/2 cup since
it requires deep frying
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Preparation:
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Wash the flowers.
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Add remaining ingredients (except oil) to
the flowers. Note: No additional water is required to make
this batter. The water from washed flowers is sufficient.
Prepare this mix just before frying.
Cooking procedure:
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Heat oil in a kadai. Make sure the oil is
very hot. However, turn the heat to medium low before adding the
leaf mix.
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Take a spoonful of the mix and using your
hands flatten it into cakes of about 1 inch diameter. Add to oil.
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Fry till golden brown and remove on to a
paper towel to drain excess oil.
Serving Suggestions:
Serve with rice and masoor dal. An
extremely delicious side item for a good Bengali lunch menu.
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