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Preparation Time : 20
Cook Time : 10
Total Time : 30
Palak/Spinach finely chopped 2 cups
Onion,thinly sliced 1 nos
Bengal Gram Flour/Kadala Mavu 1 cups
Rice Flour 1/2 cups
Ginger-Garlic Paste 1 tsp
Chilly Powder 1 tsp
Ajwain/Carrom Seeds 1 tsp
turmeric powder 1/4 tsp
Salt some to taste 1 tsp
Oil 200 ml
In a bowl, add all the ingredients except oil and mix well (If required sprinkle some water). The mixture should be thick and sticky.
Heat oil in a kadai. When the oil is just hot enough, reduce the heat into medium.
Take a small portion of the palak mixture and drop into the oil and fry until crisp and golden brown.
Remove the pakodas from the oil and drain them on a paper towel.
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