1. Mix all the dry ingredients in a bowl ? chickpea Flour, rice flour, baking soda, salt, red chilli powder, turmeric and chaat masala. Add in the chopped onion, mint cilantro and green chilli with 1 tbsp hot oil. Mix well and then sprinkle very little water ( a couple of tbsps) and mix well to form a pasty mixture, make sure not to add more water as adding more water will make it soggy and pakodas will not turn out crispy. Mix everything properly.
2. Heat oil for deep frying on medium heat.
3. Check the oil temperature by dropping a couple of drops of batter in the hot oil. They should float up right away. Fry them in small batches, just a few at a time. Don't crowd the pot or the pakodas won't get brown and crispy.
4. Cook on both sides till golden brown.
5. Once done, strain the oil and put the pakodas on a kitchen towel to drain out any excess oil.
6. Serve with tamarind or green chutney. ENJOY!
Notes:
1. Even after such encouragement you still prefer to bake these, just spray some oil on them bake and them in a 400ºF over on a greased baking pan for 30 - 35 minutes, flipping once in between.
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