Ubiquitous as the salt and pepper version of this fried food is, you’d think that by now – considering its popularity – there would be other variations to choose from. As good though as the original recipe is, I wanted something more flavourful. With a bit of pep. <br />This recipe borrows from the Keralan style of cooking, especially with the use of coconut oil for frying. Although koonthal roast is usually not so crispy, it’s really quite delicious. What this version is however, is something of a hybrid – the three flour combination makes the rings crispy, and the chilli and curry leaves give it that aforementioned pep.

Share: