Marinate the parwal with turmeric powder and salt Keep aside for 1 hour. After 1 hour. Steam the parwal till it becomes a little bit tender.
Take a bowl. Add besan, turmeric powder, red chilli powder, roasted cumin powder, onion seeds, garam masala powder, asafoetida and salt. Add water as needed. Make a thick batter for pakoras. Once it done. Keep aside.
Heat oil in kadhai. When the oil is hot. Dip the parwal in the besan mixture. Dip fry the parwal till it becomes golden brown in colour. Once it is done. Transfer to a tissue paper. Drain the excess oil. Once it is done.
Transfer to a beautiful serving plate. Garnish with spring onion. Now it is ready to serve hot. Parwal Fritter with Kasundi
