First wash and scrap the rough surface of kakrol with a peeler. Cut them into 2 pieces length wise.<br> Now boil the kakrol pieces in salted water 10 - 15minutes.<br> Drain water, cool them and remove the seeds by using a spoon. Keep them aside.<br> For making the stuffing or pur add black mustard seeds, poppy seed or posto, salt and green chili into a blender and grind the mixture for 1 minutes.<br> Now heat 1tsp of oil in a pan and add the mixture into the pan and cook it on medium flame.<br> Add turmeric powder and sugar into the mixture. Keep cooking it on low flame. Until the stuffing become thick and tight.<br> When the stuffing is ready and the mixture leaves the sides of the pan. Let the mixture cool down.<br> Now Take spoonful of the mixture and fill the kakrol pieces one by one.<br> To make the batter, take all rice flour, cornflour, baking powder salt and sugar into a bowl. Gradually add water and make a very thick and smooth batter.<br> Heat enough oil in a pan for deep frying.<br> Coat the stuffed kakrol with the batter. Now add the batter coated kakrol pieces into the pan and deep fry them on low flame until the golden brown. It will take around 6-8 minutes to fry each. Out on absorbent paper and serve hot.<br> Posto(poppy seed) soaked in warm water for 1 hours.<br> 1 tsp black mustard seed<br> 2p green chilli<br> Turmeric powder few pinch<br> Salt<br> Kala jeera<br> Sugar 1tsp<br> Oil<br> For the batter =<br> Cornflour 2 tsp<br> Rice flour 1tsp<br> Baking powder<br> Salt<br> Sugar<br> Kakrol 5-6 pcs<br> Oil for deep <u>fry</u>

Recipe <u>plzz</u>

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