1 (12oz) pack frozen kantola/ phagil
1 tsp red chilli powder
1/2 tsp hing (asafoetida)
salt to taste
Rice flour - approximately 1/4 cup
oil for deep frying
How it's made:
Remove phagil from freezer and set aside at room temperature for 2-3 hours.
Heat oil in a deep frying pan.
In a small mixing bowl, mix red chilli powder, hing and salt. Add very little water to make a paste. Rub paste to phagil and coat with rice flour.
Deep fry in hot oil until brown and crispy. Serve hot.