Ingredients:
White lobia – 200 gms, (washed and soaked for 3 hrs, no need to remove skin ),
Onion – 2 medium, cut into small pieces,
Green chilli – 4,chopped fine,
Ginger – 1/2 inch, chopped fine,
Dhania seeds – 2 tsp,
Jeera – 1/2 tsp,
Sounf – 2 pinch,( optional ),
Salt,
Chopped coriander leaves – 2 tsp,
Chopped moringa leaves – 4 tablesp,( tender leaves picked, washed and chopped ),
Garam masala – 2 pinch,
Oil to deep fry,
Sago powder/ rice flour – 2 tablesp
Method:
1).First grind the chilli, ginger, jeera, dhania seeds into a course paste.
2).Drain the water from alasanda, add it to the mixie and grind it into a mildly course paste.
3).Remove the ground paste into a mixing bowl, add salt, garam masala, chopped moringa leaves, coriander leaves, onion, sago powder/ rice flour. Add a tablesp of hot oil and blend every thing very well. Keep it aside for 10 minutes.
4).Take dough with wet fingers and drop small portions into hot oil under medium low flame. Fry them till they turn light golden in colour and remove them on to a kitchen tissue.
5).Serve them hot as tea time snack.
Tip:
Alasanda dal is also available in markets. Red beans are more tastier but take more time to soak than white one.