Wash and pat dry the long beans, nip the ends and chop them finely.

Combine finely chopped long beans, chickpea flour, salt, dissolved asafoetida and chopped green chillies. Mix everything well so that chickpea flour coats on chopped long beans. Do not add water. The moisture present in veggie is enough to make the dough.

Heat oil in a wok in medium flame. Take a lump of pakoda dough and drop gooseberry sized dough in to hot oil. No need of making any shape.

Fry these long beans pakodas till they turn slightly brown in color. Once done, remove from oil using slotted ladle on to kitchen tissue paper to drain excess oil.

Crispy long beans pakodas are ready. Serve them as tea time snack with coconut chutney or as side dish with rice-rasam combo.

Do not add additional water while making dough, the pakodas will become soggy.

If you are using asafoetida powder add it directly. I use asafoetida paste so that needs to be dissolved.

Red chilly powder can also be added in place of chopped green chillies.

To check whether oil is heated enough or not, just drop a pinch of dough in to oil. If it raises to the surface immediately then the oil is ready for frying.