Snacks Cooking

Crush garlic to a paste with the sugar and add together with the black pepper and shreds of lime leaf. Process until well mixed.

Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving.

Deep-fry the discs in hot oil until dark brown. Remove and repeat till all are fried. Serve with tea.

Fry the pieces again till golden brown. Remove and drain the excess oil on absorbent paper towels.

Roll out in the shape of puris and deep –fry in the oil on a low flame till they are brown in colour. Serve hot.

Make small balls with the dough. Hollow them out and fill in the chana dal mixture. Roll out in the shape of puris and deep –fry in the oil on a low flame till they are brown in colour.

Fry the pieces again till golden brown. Remove and drain the excess oil on absorbent paper towels.

Cut the thick sections from the chicken wings, leaving the middle section and wingtip whole.

Add the croquettes and cook 2 to 3 minutes on each side or until golden brown.