GRAM FLOUR/BESAN - 1 CUP
RICE FLOUR - 1/2 CUP
PALAK / SPINACH - 1/2 CUP (CHOPPED)
CABBAGE - 1/2 CUP (CHOPPED)
RED CHILLI POWDER - 2 TSP
GREEN CHILLI PASTE - 1 TSP
SALT -TO TASTE
GINGER GARLIC PASTE - 1 TSP
COOKING SODA - 1TSP
OIL - TO FRY
WATER -TO MAKE DOUGH
TAKE A BOWL ADD ALL THE INGREDIENTS ONE BY ONE,MIX WELL AND BY ADDING WATER MAKE THE MIXTURE TO PAKODI DOUGH CONSISTENCY.HEAT OIL IN A KADAI AND MAKE PAKODIS AND DEEP FRY TILL IT TURNS TO GOLDEN BROWN.SERVE HOT WITH TOMATO SAUCE.
RICE FLOUR - 1/2 CUP
PALAK / SPINACH - 1/2 CUP (CHOPPED)
CABBAGE - 1/2 CUP (CHOPPED)
RED CHILLI POWDER - 2 TSP
GREEN CHILLI PASTE - 1 TSP
SALT -TO TASTE
GINGER GARLIC PASTE - 1 TSP
COOKING SODA - 1TSP
OIL - TO FRY
WATER -TO MAKE DOUGH
TAKE A BOWL ADD ALL THE INGREDIENTS ONE BY ONE,MIX WELL AND BY ADDING WATER MAKE THE MIXTURE TO PAKODI DOUGH CONSISTENCY.HEAT OIL IN A KADAI AND MAKE PAKODIS AND DEEP FRY TILL IT TURNS TO GOLDEN BROWN.SERVE HOT WITH TOMATO SAUCE.
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