INGREDIENTS
- 150 gm jaggery
- Water
- 1½ cup wheat flour
- 1 tsp fennel seeds
- 500 ml oil
- Salt to taste
METHOD
- In a saucepan, melt the jaggery in a ½ cup of water. Pour it into a large bowl and let it cool down.
- Add wheat flour, little fennel, jaggery water to bowl and make a thick batter of the mixture. If needed, mix a little more water. Make sure you do not leave any lumps of flour in it.
- Cover and keep aside for half an hour.
- Heat oil in a deep-bottomed vessel. On a low flame, deep-fry the batter by gently dropping medium-sized portions (approximately of 1 tbsp each) until it becomes golden brown.
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