Pagarkai – ½ kg
Salt – 1 ½ teaspoon
Chilli powder – ½ teaspoon
Turmeric powder - ¼ teaspoon
Hing – ¼ teaspoon
Besan – 4 teaspoons
Rice flour – 2 teaspoons
Tamarind extract – 2 teaspoons
Oil – adequate to deep fry