1 Bowl Gram Flour
10-15 leaves of Fenugreek
1 Dry Red Chilli
1 Tablespoon Red Chilli Powder
1 Tablespoon Turmeric
1 Green Chilli (small pieces)
½ Tablespoon Ginger (small pieces)
1 Tablespoon Garam Masala
1 Tablespoon Sugar
½ Small Tablespoon Asafoetida
1 Cup Oil
Cook 2-3 tablespoon oil in a pot for 4-5 minutes. When it’s warm enough, add asafoetida, dry red chilli, brinjal, potatoes and fenugreek. Mix them properly. Add ½ glass of water, turmeric, red chilli powder, coriander powder, sugar and salt(pinch).
Now place lid in top of the pot and leave it for 10-15 minutes.
Meanwhile, place gram flour in a plate and add garam masala, sugar, small pieces of ginger and green chilli, coriander powder, turmeric powder, red chilli powder, salt(pinch), add few drops of oil.
Now, add water to make dough to make fritters. The batter should be medium thick. Next, remove the lid and make small balls of batter and drop in the curre we are boiling.
Again, place lid on pot and leave it for 15 minutes to boil well.
Serve with what suits you best.