Soak lobia over night or at least for 4 or 5 hours, and drain them.
Grind lobia with green chillies and ginger with out water.
Add salt, chopped coriander, curry leaves & mix well.
Grease a plastic cover or your palm with water & take small ball and pat the ball to a round shape.
Carefully drop them into hot oil and fry them on medium flame.
Until its brown in colour take them on a paper towel to drain excess oil.
Alachandala fritters (vadalu) are ready to serve.
Serve with onion chutney or tomato sauce.
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