Seppankizhangu - 10 to 15 pieces
Chilli powder - 1 tsp
Turmeric powder - a generous pinch
Ginger garlic paste - 1 tsp
Corn flour - 1 tsp
Garam masala powder - 1/4 tsp (optional)
Oil - To deep fry
Salt - as required
Slit the seppankizhangu into half vertically, Set aside. Do not remove the skin.
Now in pan cook seppankizhangu with enough water until soft. Drain water and allow it to cool.
Now peel off the skin and add chilli powder, turmeric powder, ginger garlic paste, cornflour, gram masala powder, required salt and leave it marinated for 15-30 mins. Keep refrigerated so that while frying it doesnt drink much oil.
Deep fry until golden brown and drain it in tissue paper. You can even roast it in dosa tawa.
Recipes & images: Sharmis Passions