Karari Mogri

Karari Mogri

Ingredients

• 150 g fresh mogri (radish pods)

• ghee for frying

For batter

• 2 tbsp bajra flour

• Himalayan salt to taste

• water as required

For coating

• 2 tbsp chawal ka aata (rice flour)

• 2 tbsp poha (flattened rice)

• 1 tsp red chilli powder

• 1/4 tsp cumin powder

• 1/4¼tsp aamchur powder

• 1/2 tsp black pepper powder

• 1 tsp kalonji (onion seeds)

• Himalayan salt to taste

Method

For batter

Wash and rinse the mogri and keep it in a strainer. Wipe with a kitchen towel and dry it.

Now take a mixing bowl, add bajra flour, salt and water and make a nice semi-thick batter. Keep aside.

For coating

Take rice flour, poha, chilli powder, black pepper powder, aamchur powder and salt into the mixture jar and grind it into a coarse mixture. Transfer this mixture to a flat plate and add onion seeds. Give it a nice mix and keep aside.

Now heat the ghee in a kadhai.

Dip radish pods in bajra batter to lighly coat them, then transfer to flour mixture, turn a few times and make sure the flour mix is really stuck to the radish pods, repeat with all the pods. Now fry the pods in ghee till it gets a nice crispy texture. Then let the crisp radish pods drain on a few paper towels when it comes out of the kadhai.

Serve with any dip or simply with dal chawal.