Chana dali – 2 cups
Green chili – 1
Ginger – 1 inch piece
Coriander leaves -3-4 sprigs
Curry leaves – 1 sprig
Salt to taste
Oil to deep fry
Soak the chana dali for 4 hours
Blend chana dali with little salt, 1 green chilli, coriander leaves, curry leaves and 1″ piece of ginger.
Deep fry in oil in medium heat by scooping the paste in a spoon.
Let it fry until the pakodas become crispy and golden brown.