Tender coconut malai Pakoras
1 Cup Tender coconut thick malai,
[ cut into long pieces| strips ],
1 Tsp Green Chutney with garlic,
1 Tsp Red Chilly n Garlic paste,
For the batter
1 Cup Besan| Bengal gram flour,
2 Tbsp Rice flour,
1- 2 Pinches of soda-bi- carb,
1-2 Pinch of Ajwain seeds,
Salt, Red chilly pd, coriander pd
Turmeric pd to taste.
Oil to fry.
Please note that for this recipe make:
Make green chutney with few cloves of garlic.
Also a Red chilly pd, salt n garlic cloves ground
to a paste.
Cut long strips of the tender coconut malai.
Apply green chutney ground with garlic cloves
and red chilly pd garlic paste.
Make a smooth batter, put oil to fry.
When the oil heats up can add a spoon of hot
oil to the batter for best pakoras.
Dip one by one tender coconut strip in the
batter and do all the strips in the same manner.
Fry until golden brown, pierce a tooth pick in each
and put few in ' single serve ' glass.