Serves: 2 to 3 people
Add all the ingredients except the elderflowers into a bowl and sieve the Gram flour into it.
Slowly add water to the mix.
The batter should be thin enough only to coat the elderflowers and shouldn’t be runny.
Heat the oil to 190 C in a wok style pan.
Dip the one elderflower at time into the batter and then drop it into hot oil.
Fry for 2-3 minutes till golden brown. Serve Hot.
- 12 Elderflowers
- 1tsp Finely grated ginger
- 1tsp Cumin seeds
- 1tsp Coriander powder
- 1tsp Dried pomegranate seeds
- 1/2tsp Chaat masala
- 1 Finely chopped green chillies
- 50g Besan (Chickpea/Gram flour)
- 20ml Water for batter
- Salt to taste
- Vegetable oil for frying