Mango powder 2
tbsp or1 tsp tamarind soaked in 1/2 cup water
Red chili
powder 1 tsp
White cumin
powder 1/2 tsp
Salt to taste
Gram flour 1
cup
Mint leaves 1
bunch (separated)
Green chilies
3 finely chopped
Egg 1
Cooking oil 2
cups
Boil
dasheen in its skin; when it becomes soft drain out water
and remove the skin. Then carefully place one dasheen in
your hand and press firmly with the other to flatten it.
Repeat with the remaining dasheen. Heat oil in a deep frying
pan. Dip each dasheen in the flour mixture and fry on a low
heat. When golden on both the sides remove from the heat and
drain on absorbent paper.
