Made with AI
Deep Fried Millet Thalippat Patties
Ingredients
- bajra flour (pearl millet)1 cup (120) g
- besan (chickpea flour)0.5 cup (60) g
- grated carrot0.5 cup (60) g
- chopped spring onion0.25 cup (25) g
- green chilies, chopped2 pieces
- ginger paste1 teaspoon
- cumin seeds0,5 teaspoon
- garam masala0,5 teaspoon
- salt1 teaspoon
- water0,5 cup
- oil (for dough)2 tablespoons
- oil (for deep frying, absorbed)0,5 cup
Instructions
- 1
In a large mixing bowl, combine 1 cup (120g) bajra flour,
- 2
5 cup (60g) besan,
- 3
5 cup (60g) grated carrot,
- 4
25 cup (25g) chopped spring onion, 2 chopped green chilies, 1 teaspoon ginger paste,
- 5
5 teaspoon cumin seeds,
- 6
5 teaspoon garam masala, and 1 teaspoon salt.
- 7
Mix all the dry and fresh ingredients well.
- 8
Add 2 tablespoons oil and gradually add
- 9
5 cup water, mixing to form a soft, pliable dough. Add water as needed to get the right consistency.
- 10
Divide the dough into small portions and shape each into flat, round patties (about 2 inches in diameter).
- 11
Heat oil for deep frying in a deep pan over medium heat.
- 12
Once the oil is hot, carefully slide in a few patties at a time, without overcrowding the pan.
- 13
Fry the patties until golden brown and crisp on both sides, turning occasionally for even cooking (about 3-4 minutes per batch).
- 14
Remove the fried patties with a slotted spoon and drain on paper towels to remove excess oil.
- 15
Serve hot with chutney or sauce of your choice.
