- 1 small cup Alasandalu/Bobbarlu/Lobia
- 1 sp Rice Flour
- 2 Green Chillies finely chopped
- 1 Onion finely chopped
- 1 sp chopped Ginger Pieces
- 2 sp chopped Coriander Leaves
- 2 sp chopped Curry Leaves
- 2 sp chopped Pudina/Mint Leaves
- 1/2 sp crushed Coriander Seeds
- 1/4 sp Turmeric Powder
- 1 sp Red Chilli Powder
- Salt to taste
- Oil for deep fry
Wash thoroughly and soak black eyed beans/bobbarlu in enough water for 6-7 hours or overnight. Next day wash and drain them and keep aside for 20 min.
Then grind into a coarse paste without adding water and transfer into a mixing bowl.
Add the rest of ingredients except the oil and mix well, if required add very little water and set aside. Now the pakoda batter is ready.
Heat oil in a khadai, when hot take small portion of the prepared batter and drop them gently into the hot oil.
Once the pakoras turn dark golden brown in color then remove from the hot oil and place them onto a paper towel to drain excess oil. Repeat the same process with remaining batter. Switch off the flame and add curry leaves into the hot oil and fry for a while.
Now Alasandalu Pakoda/Bobbarla Pakora is ready to serve, garnish with fried curry leaves and serve with hot coffee/tea.