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11- Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the cumin seeds, fennel seeds and crushed coriander seeds. 12- Let the seeds sizzle for few seconds and then add the chopped ginger, green chili and hing. Cook for 1 minute. 13- Add the boiled & mashed potatoes and green peas to the pan.
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Ribbon Pakoda is a popular South Indian crispy-crunchy deep fried snack made mainly with rice flour, gram flour, spices and oil. Also known as Ribbon Murukku, Ola Pakoda or Aaku pakoda in various regions, these are often prepared during festivals like Diwali, Navaratri, Ugadi and Sankrathi / Pongal festivals.
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Divide them roughly into 4 equal parts. Roll out the dough as thin as possible using some flour for dusting. Cut into diamond shapes using a pizza cutter or a sharp knife. Step 5: Heat oil in a deep frying pan or fryer. To check if the oil is ready, drop a small bit of dough into it.
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Ingredients for about 40 Chakris. 2 cups rice flour; 1/2 cup plain flour; 1/2 cup chick pea flour; 1/2 tsp chili powder; 1 tsp salt; 1 tsp turmeric powder; 1/2 cup melted butter
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It is also a great accompaniment to tea and coffee. 7. Pakora. MudaCom/Shutterstock. Few snacks, if any, epitomize Indian cuisine quite like the delectable pakora, a type of fritter made by frying vegetables like onions, spinach, potato, cauliflower, baby corn, and plenty of others in batter.
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Stir fry for a minute. Add chopped/mashed potato and salt (add salt only if you have not added while boiling potatoes or taste the potato and then add according it). Mix them properly and cook for 2-3 minutes. Add coriander leaves, mint leaves and mix well. Turn off the flame and transfer stuffing mixture to a bowl.
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Fold the oval into a semi-circle. Also, roll it lightly for 2-3 times, so that it sticks together. Apply water on all the edges of the semi-circle. Take one edge of the straight side and place it on the other edge to shape it into a cone. Pinch the corner of the cone to make sure it is perfectly sealed.
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Instructions. Mix everything in a bowl except ghee well and add water to make a smooth pliable dough. Keep aside for ½ hour and again knead and make 6-7 equal balls. Roll out first into a thin circle as we roll for usual roti and then apply ghee and fold into half,then again apply ghee and fold into quarter. Then roll it carefully to a.
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1. Mix wheat flour, milk and castor oil (water if required) and knead a soft dough. Cover it with wet muslin cloth and let it stand for 20 minutes. 2. Steam potatoes. Peel carefully and mash them. 3. Heat oil in a pan. When the oil is hot add cumin seeds.
