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Pakodas (Vrat)

Recipe By : Niru Gupta
Type: Snacks Serving: 4-6


  • Batter for about 500 g vegetables
  • Singhare ka atta (Dried waterchestnut flour) 2 cups  (200 g)
  • Sendha namak (white rock salt) 1/4 tsp
  • Cold water to mix
  • Chilli powder 1 tsp or to taste
  • Hari Mirch (Green peppers), chopped fine to taste
  • Hara Dhania, chopped fine 2 tbsp
  • Amchoor (Dried Mango Powder) 2 tsp
  • Water 3-4 cups
  • Mixed vegetables (aloo, palak, gobhi, kaddu)
  • Oil for deep-frying (or ghee if not using oil)


  • Mix the flour, salt, chilli powder, hari mirch, dhania and amchoor, in enough water, to make it up to a pouring consistency.
  • Heat the oil and when a drop of batter dropped into the oil comes up at once, dip the vegetables into the batter, and drop into the hot oil and fry over medium heat, to a very light brown. Lift out and keep aside.

  • When ready to serve fry over high heat to a golden brown. Remove and drain on an absorbent paper, and serve .

  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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