Cooking Instructions
- 1
Take one cup of grated beetroot, chopped onion, curry leaves and coriander leaves. Keep aside.
- 2
In a big bowl,add beetroot, chickpea flour,rice flour, green chillies and ginger paste, cumin seeds powder, fennel seeds powder, chopped onion, curry leaves, coriander leaves,salt and hot oil, mix well to combine nicely.
- 3
Keep a kadai on medium heat, add oil, let it hot enough, take a beetroot pakoda mix,and drop into the oil. Let it cook for five minutes. It turns colour,and the oil bubbles will stop. Remove from oil.
- 4
Transfer to a serving bowl. Enjoy the tasty and crispy beetroot pakodas in the rainy days and evening snacks.
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