Pepper bhondhi

Ingredients:

• Besan flour - 1 cup
• Cooking soda - a pinch
• Salt - a pinch
• Oil - for deep fry
• For tempering:
• Ghee - 1/2 tspn
• Pepper - 1/2 tspn
• Salt - to taste
• Curry leaves - as required
• Cashew - as required
• Roasted peanut - as required

Method:

• In a kadai add ghee and roast the pepper corns for few mins then cool it and grind to powder
• In a bowl take besan flour add water little by little and bring it to idli batter consistency
• Then add cooking soda and salt mix it well
• Heat oil in a kadai for deep fry
• Take a laddle with more hole in it ( Jhalli karandi or bhondi karandi ) hold it above the surface of the oil
• Take one laddle of batter and pour on to the hole of the laddle, it will pass through the hole and fry in the oil
• Don't crowd the bhondi, do it in batches,when it turns golden colour take it and transfer to a container and close the lid
• When the batter is finished, in the same oil fry the cashew, peanut and curry leaves individually and keep it aside
• Open the lid and add all the tempering ingredients ( adjust the amount of tempering ingredients according to your requirements)
• Once added mix it thorougly by shaking the container
• Crispy pepper bhondi is ready to serve

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