Curd beam

Ingredients: 1 cup of peeled gram flour, 1 cup of cumin, 1 teaspoon of chopped coriander, 2 cups of chopped chilli powder, 1/2 teaspoon of fried cumin powder, 1 teaspoon of fried cumin powder, 1 tbsp of sweet potato (sweet), 1 cup of mint cottage cup, salt For the taste, the oil for frying, the little amount of heng, the coriander leaves.

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Procedure: Make a mix of dense, uneven mixture with a little water after washed and crushed whole masskin. It will be well mixed with a bowl of salt, cumin and honey. Heat oil in the pot. Take your hands. Leave a little portion of the mixture in hot oil. Deepfree until golden color comes.

To get enough water in a large container. Pour the fried bamboo water into a few minutes. Put them in the serving containers and take them off. Pour the cold curd in it. Arrange dry black pepper powder, cumin powder, tamarind chutney, mint leaves and coriander leaves. Serve in cold conditions.