Fish Makhani is just what its name suggests - fish in a delicious, thick, creamy sauce. S...

A typical mildly spiced Maharashtrian curry made with black eyes beans or lobia, potatoes...

Aloo gobi curry recipe – a recipe that is made in many ways all over India. the aloo gobi...

Vangyachi Barith is a yummy dish made from roasted eggplant and spices. It is otherwise a...

Muga Gathi or Mugachya Gathi is a traditional dish of Goa, is a coconut curry dish made w...

the very famous Indian butter and chicken dish with silky tomato gravy...

Drumstick Fry Recipe, How To Make Drumstick Fry Recipe

Name: Drumstick Fry
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4

A simple spicy drumstick fry prepared with fresh drumsticks is a delicious Indian recipe served as a appetiser or side dish.

About Recipe

How to make Drumstick Fry

(23 ratings)

0 reviews so far

Prep time
10 mins

Cook time
10 mins

Total time
20 mins

Author : Vahchef
Main Ingredient : Other

Servings : 4 persons
Published date : February 21, 2019

Ingredients used in Drumstick Fry
• Drumstick (slightly peeled and chopped to 3 inch lengths) - 10-12 numbers.
• Corn meal flour - 1 tablespoon.
• Rice flour - 1 tea spoon.
• Turmeric powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Red chili powder - 1 tea spoon.
• Salt - to taste.
• Curry leaves (chopped) - 1 springs.
• Oil - 6-8 tablespoons.
Method:
Boil the drumstick piece and keep aside. Take a plate, add moist drumstick pieces, cornmeal flour, rice flour, turmeric powder, ginger garlic paste, coriander powder, cumin powder, red red chili powder, salt, and mix nicely by using little water so that mixture coats on drumstick pieces. Heat oil in a pan, add drumstick pieces and shallow fry them. Later even add curry leavesand let it cook for one more minute. When drumstick colour changes to brown colour then switch off the flame and transfer into serving plate using tong. Now the drumstick fry is ready to serve.