In the beginning, 3 million students will receive meals, with the number expected to double by April and reach 15 million by July, says official
asia57 minutes ago
Ingredients
Chickpea flour (Besan) 1 cup
Oil 2 tsp
Cumin, ground 1 tsp
Salt 1 tsp
Chilli, chopped 1-2
Water ½ cup
Potato 1 pc
Cauliflower, small 1 pc
Cabbage 2 leaves
Spinach 5 leaves
Onion 1 pc
Method
Boil the potato until tender. Peel and cut it into small pieces.
Finely chop the cauliflower and onion. Shred the cabbage and spinach.
Mix the chickpea flour (besan), ground cumin, salt, chilli and water well. Beat in a blender for 5 minutes to incorporate air that will make the batter fluffier. Set aside for an hour in a warm place.
Add the vegetables and mix in evenly.
Deep fry small palm-sized bits of the mixture in hot oil.
Drain pakodas on paper towels.
Serve vegetable pakodas with coriander or mint chutney or tomato ketchup.
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