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Kaddu ke Pakode

Munch on these festive pakodas commonly made during Navratras. Grated pumpkin and potatoes mixed with singhara atta and fried golden.

Kaddu ke PakodeKaddu ke Pakode

Chef

:Niru Gupta

Recipe Cook Time

:25 Minutes

Recipe Rating

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Ingredients

  • 1 cup singhare ka atta

    2 tsp rock salt

    1/2 tsp chilli powder

    1 Tbsp green chillies - finely chopped

    250 gm pumpkin - peeled, coarsely grated

    1 potato-small, peeled, coarsely grated

    1 tsp ginger - sliced

    1 tbsp coriander leaves - chopped

    Oil for deep - frying

Method

Mix together all the ingredients except the oil, and add enough water to make a thick batter with dropping consistency.

Heat the oil, to the point when a bit of the batter dropped in, comes at once.

Drop spoonfuls of the batter in to fry. Turn once and remove from oil when firm and lightly coloured.

Drain on an absorbent paper and keep aside till ready to serve.

To serve, fry in hot oil until golden and crisp.



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