Preparation info
  • Makes


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

These are deep-fried nibbles enjoyed as tea time snacks. They are known by different names in different areas and have regional idiosyncrasies including their shape and the types of flour and flavourings used in the batter. Serve with a chutney.


  • 90 g (½ cup) rice flour
  • 50 g ( cup</


Place a small frying pan over low heat and dry-roast the rice flour until it turns light brown. Dry-roast the cashew nuts in the same pan until they brown, then finely chop them. Mix the rice flour with the besan flour, then add the bicarbonate of soda and a pinch of salt. Add the cashew nuts, curry leaves, green chilli, ginger, onion and ghee. Mix together well, adding a few drops of water, if