This is my mother’s recipe and again i cook this rarely or reserve it when guests arrive because we have to go to little India to get this and this is a deep fried one .
For this the sepangizahngu must get cooked to the correct texture other wise it will get mashy. Usually 1 whistle in cooker is enough .
Sepangizhangu – 5
Gram flour – 4 tsp
Rice Flour – 2 tsp
Corn flour -1 tsp
Red chilli powder -1 tsp
Turmeric powder-1 /2 tsp
Hing -1 tsp
1.Cook Sepangizhangu in a cooker till soft but not gooey.One whistle is enough.
2.Peel the skin and cut into small pieces .
3.Add the flour and red chilli powder, hing and salt .
4.The moisture in the sepangizhangu is enough to coat the flour.
5.If needed finally sprinkle little water and deep fry in oil in small batches .
Sepankizhangu Fritters is ready.