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We can also use mint leaves, scraped coconut also to make it more minty and to add quantity, respectively, if required.
for preparing it for parties, we can also garnish this dip with grated coconut & chopped coriander leaves.
it can be served well any time, with all kinds of cutlets, dhoklas, samosas, chips, idlis, etc.
1 Big Bunch Coriander Leaves (Dhania Patta)
1/2 Cup Besan Bhujia/Papdi
2 pcs Green Chiliies
1" pcs ginger
1 tsp sugar
1/4 tsp black pepper (kalimirch) powder
Juice of 1 Big Lemon
salt to taste
water as required
This recipe was contributed by arka28 on 24 Jan 2006
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