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Loads and Loads of freshly chopped coriander leaves is the soul of these crunchy fritters. You first steam and then shallow or deep fry the fritters so they come out perfectly crispy. It is a classic Maharashtrian delicacy which is predominantly served as snack or as starter or as a side dish in a full meal. These fritters should look green . Else, they would become normal dhinaye patte ka pakoda. Isn’t it ?
Make a coarse paste of green chili, garlic and cumin seeds
Add the paste to coriander leaves.
Add salt to taste (be careful) start by adding only ½ tsp and then add more only if necessary.
Add chickpea flour and mix everything nicely.
Add water little by little to knead to a thick dough which should be stiff but not too hard.
The dough should come together nicely as an atta dough. You can add 1 tsp oil at this time and knead for some more time.
Make small cylindrical shape of the dough.
Steam them in a steamer for about 10 to 12 minutes.
Let it cool down completely before you cut them into ¼ inch thick slices.
You can store them in freezer section and use upto a month more.
Deep fry or shallow fry them as you want them to it.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
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Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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