Remove the skin of the radish, wash and chop into squares.

Mix chickpea flour, rice flour, turmeric powder, salt, water and cooking soda, 1 Tsp cooking oil to make the batter.

Further add kalajeera, crushed carom seeds and red chilli powder. Rest the batter while heating the cooking oil.

Deep fry the radish after dipping in besan/ chickpea batter on medium to low flame.

Garnish with roasted cumin powder and serve with tomato -chilli sauce. Njoy. Thanks.