I was craving something deep-fried last evening but stopped myself from preparing anything at that moment. So, I soaked some alasandalu (lobia/black-eyed peas/bobbarlu) this morning to make some fritters with our evening tea.
Absolutely crunchy on the outside and soft and chewy in the middle, these fritters have a wonderful mouth-feel and are an anytime treat when you crave for something warm and crispy. Works great as an appetizer, finger food or an evening snack to go with tea. Easy recipe and adaptable to many variations, I added chopped spinach to the coarsely ground lobia for added flavor and we enjoyed these green-speckled, deep-fried indulgence over a cup of masala chai.