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Pyaj ke pakore (Ullipaya-Jeedipappu Pakodi)

The batter should be thick


Basen   (gram flour)    :              1 cup

Rice powder                      :              2 table spoons

Kaju(cashew nuts)       :              1\2 cup

Onion                                     :              1 big

Chilli powder                    :              1 tea spoon

Haldi                                       :              1\4 tea spoon

Salt                                           :              1 tea spoon

(as per taste)

Ajwain(carom seeds)  :              1\4 tea spoon

Saunf (fennel seeds)    :              1\2 tea spoon

Curry leaves                      :              8 to 10

Coriander leaves            :              1\4 cup

Oil                                             :              for deep fry


Take big bowl.  Put basen and rice powder.  Mix well.

Heat 1\2 table spoon of oil and add to the mixture.  Mix well and add kaju,finely chopped onions(length wise), salt, chilli powder, haldi, ajwain, saunf, curry leaves and coriander leaves.  Add little water and make a thick


Heat oil in a pan for deep fry.  Drop the batter slowly with your fore fingers, fry in a medium flame until the pakodas turn golden brown.  Remove and drain them on paper napkin.

Yummy crispy Kaju Onion Pakoda is ready.............You can have them as an evening snack with tea or coffee.  You can  also store this in a air tight container for 2 to 4 days.  

Ingredients for pyaj-kaju ke pakore

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