Ingredients:

• 100 g – Cashew nuts
• 2 handfuls tender Drumstick leaves, (picked and washed in plenty of water, drained and chopped)
• 125 g – besan flour
• 125 g – onions, chopped into thin slices
• 2 tbsp – Rice flour
• 1/8 tsp – baking soda
• 1/2 inch piece ginger, chopped fine
• 1/2 tsp – Green chilli paste
• 4 Garlic Cloves
• 1/2 inch piece – Cinnamon
• 2 tsp – each chopped, Curry leaves and Coriander leaves
• 1 tbsp – hot oil to be mixed with the dough and oil for deep frying
• salt to taste
• 3 Cloves

Method:

1. Make a coarse powder of the garlic, clove and cinnamon
2. Mix the flours with all the ingredients (except oil for deep frying) along with a tbsp of hot oil (usually water is not required to prepare dough as the moisture content of the onions is enough).
3. Check salt and drop very small portions of dough into hot oil, with fingers.
4. Deep fry the crispies till they turn light golden brown in colour.
5. Remove and place them on a kitchen towel.
6. Serve hot with a cup of hot tea.

Recipe courtesy of Uma Devi Ramachandra