KASHMIRI STYLE FRIED PUMPKIN FLOWER
• INGREDIENTS
- 16 squash blossoms washed and drained
- Pinch of salt or to taste
- ¼ teaspoon red chilli powder
- 2 tablespoon rice flour
- 2 cups canola sunflower or vegetable oil (can be reused)
• INSTRUCTIONS
- Add 4 tablespoon of water in a bowl. Add salt, red chili powder and rice flour. Mix well to make a paste.
- Heat the oil in a small saucepan. To check if it's ready, drop a pinch of flour paste. If it rises, it's ready. Once hot, bring heat to medium-low.
- Dip each blossom in the paste and then with a slotted spoon, carefully place in pan to fry.
- Fry each blossom till crispy brown, about 1 ½ - 2 minutes per blossom.
- Transfer blossoms to a paper towel to absorb excess oil.
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