Cheel Pakodas ( Know Your Green Leafy Vegetables )
by Tarla Dalal
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Added to 32 cookbooks
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Who can resist the lure of pakodas on a cold, rainy day! i sure cannot, especially if it has been charged with a dose of greens too. Serve piping hot with sweet/sour chutney or green chutney.
- Combine all the ingredients together in a bowl and mix well to make a thick batter of dropping consistency, adding enough water. Ensure that no lumps remain. Keep aside.
- Heat the oil in a kadhai, drop spoonfuls of batter in it and deep-fry till the pakodas turn golden brown in colour from all sides.
- Drain on absorbent paper and sprinkle chaat masala over them evenly.
- Serve hot.
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