Beetroot Carrot Pakoda
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Beetroot and Carrot marinated to make a crispy pakoda best as teatime snack!
- Combine all the ingredients except oil and mix well to form a dough.
- Heat oil in a kadhai, pinch small pieces from the batter, add it to the kadai with oil and deep fry till they are light and crispy.
- Drain on an absorbent paper and serve hot.
This recipe was contributed by vsharmilee on 09 Jul 2012
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