- Boiled Cassava
- Pea Besan 1 cup
- Chillies Powder 1/4 tsp
- Garlic paste 1 tsp
- Tumeric powder (pinch of)
- Pour pea besan in a bowl and add Chillies, Garlic, Tumeric powder, salt and water and make a thick paste.
- Cut Boiled Cassava in chips like shape.
- Dip the sliced Cassava into the pea besan mixture and coat both sides.
- Heat oil and fry the coated Cassava untill golden brown on medium heat.
- Serve with chutney and tea