2 ½ cups chana flour
1 large onion peeled and quartered
Ground green chillies and garlic to taste
½ cup aamli (tamarind)
Method
1. Scrape veins from leaves, wash and pat dry.
2. Combine all the dry ingredients together in a large dish.
9. Cut into 1 ½ cm slices and shallow fry in hot oil until golden brown on both sides.
10. Serve with puri and chutney.
Variations :
For diversity add apple banana or 2 tblsps ginger to the onion mixture before blending.
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