By Anonymous -

“These are a specialty from southern coast of India. These stay crisp for a day or two. Serve as an accompaniment to rice.”


Ingredients:


  • 1/2 pound

    okra, finely chopped

  • 1

    green chile pepper, finely chopped

  • 2 tablespoons

    finely chopped fresh cilantro leaves

  • 1 tablespoon

    shortening

  • 1 teaspoon

    salt, or to taste

  • 1 teaspoon

    grated fresh ginger

  • 3 tablespoons

    rice flour, or as needed

  • 1 tablespoon

    chickpea (garbanzo bean) flour, or as needed

  • 2 cups

    vegetable oil for frying, or as needed

Directions:






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