Ker ke Pakode

Ingredients

• 1 cup ker (berry)

• 1/2 cup moong dal (yellow split gram)

• 1 cup chopped onion

• 1 tbsp chopped green chillies

• 2 tbsp chopped coriander leaves

• 1 tsp red chilli powder

• 1 tsp crushed coriander seeds

• Himalayan salt to taste

• oil for deep-frying

Method

Wash and then soak ker and moong dal for 4 to 5 hours in a separate bowl and grind into a coarse paste (do not add water while grinding).

Take a large mixing bowl, add ker and moong dal coarse paste, further add chopped onion, chopped green chilli, chopped coriander leaves, red chilli powder, crushed coriander seeds, Himalayan salt, and mix it well.

Heat oil in a thick-bottom pan; add a small quantity of batter (you can use a teaspoon to make fitters) for many fitters in one batch on high flame. After 10 seconds, reduce flame to low and fry till crispy and cooked well. It will take a few minutes. Remove fried ker fitters with a slotted spoon and drain them on a kitchen paper towel for excess oil to be absorbed.

Serve hot with Kesariya Chai.

Kesariya Chai

Ingredients

• 4 to 5 saffron strands

• 15 mint leaves

• 1" ginger

• 2 tsp tea powder

• 1 tbsp candy sugar

• 1 cup milk

• 2 cups water

Method

In a pot, bring the water to a boil. Once the water starts to boil, reduce the heat and add the crushed ginger and saffron, then add tea powder. Let it simmer for 3 to 4 minutes, to allow it to absorb all the flavours and gain colour.

Further, add milk and candy sugar, stir to combine. Bring the tea to a boil, then add mint leaves and turn off the heat.

Strain and serve hot along with garma garam Ker ke Pakode.

You can garnish chai with saffron strands.