Zunka
Heat kadai add in oil add the mustard and cumin seeds and let it splutter
Add the curry leaves and asafotida
Now add finely chopped garlic and saute till it become light color
Add finely chopped onion and green chilli saute till onion become translucent
Add finely chopped tomato saute till tomtato smooth
Add salt to taste , turmeric powder , red chilli powder , coriander and cumin seess powder mix well together
Add gram flour keep roasting along with the spices till aromatic in medium flame
Now sprinkle the water over it little by little and keep stirring it will take 8 to 10 minutes before all the water gets absorbed by the gram flour
Keep on lid and let it cook with for 6 to 7 minutes
Remove lid cook it in open and keep stirring the mix till it becomes a little coarse in mixture
Add the finely chopped coriander leaves stir well and switch off the flame
Zunka in now ready keep aside for cool
Rice bomb
Take rice in bowl add in salt , green peas smashed , chopped green chilli mix all together
Now make mixture of rice plattern small roti stuff in zunka then close from all sides make nicely round ball shape
Make all stuffed balls
Take vermicilli in plate coat all balls keep in another plate
Now heat oil for deep frying in a kadai
When the oil becomes hot add the tiny rice ball the temperature of oil can be from 180 cel
Now add the coated rice balls fry in oil use slotted spoon , turn over when the balls get to become golden color
Fry them till they evenly golden all over the crisp
Remove them on kitchen paper towels
Serve with ketchup or chutney
Enjoy the traditional recipe in fusion style
