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Recipe

BUTTERMILK ONION PAKODA CURRY

By: Vahrehvah
Region: North Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks

Ingredients

Chick pea flour 1 Cup
Baking soda 1 Pinch
Chilli powder 1 Teaspoons
Coriander powder 1 Teaspoons
Ginger garlic paste 1/2 Teaspoons
Oil
Salt
Red chilli 3 Numbers
Mustard seeds 1/4 Teaspoons
Cumin seeds 1/4 Teaspoons
Curry leaves 1 Springs
Hing 1 Pinch
Green chilli 3 Numbers
Coriander (chopped) 1/2 Bunch

Directions

"In a bowl add chickpea flour, baking soda, chilli powder, pinch of coriander powder, ginger garlic paste, salt mix it and make a thick batter by adding water. Heat the oil in a pan and drop a spoonful of batter and deep fry till they turn golden brown and crisp. For tempering heat oil in a pan and add red chilli, mustard seeds when mustard seeds splutter add cumin seeds, curry leaves, onion slices, turmeric, salt cook this onions, slightly golden color. In this add pinch of hing, green chilli, chopped coriander saute it for 2 minutes then switch off the flame and add butter milk mix it well, in this add pakodas and soak it for some time. Serve with Rice, roti or naan.

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