Wash and soak biack gram for 3-4 hours.

Then drain black gram completely and grind coarsely.

Mix onion, coriander leaves, green chillies,besan and cumin seeds.

Heat oil in kadai shape each ball of medium thickness.

Deep fry in hot oil until golden brown in colour.

Flipping once in between.

Always cook in medium flame.

Drain extra oil in paper napkin.

Serve hot with tea.