Wednesday, April 10, 2013

Phagila Phodi (Deep Fried Kantola)


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.

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