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INGREDIENTS
BUTTER MILK - 1 LITTER
GRAM FLOUR - 1/2 CUP
GARLIC PASTE - 1 TBS
GINGER PASTE - 1 TBS
TURMERIC- 1/2 tsp
SALT - 1 TSP
RED CHILLI POWDER- 1/2 TSP
CORIANDER POWDER - 1/2 TSP
FENGUREEK LEAVS 1 TSP
WATER - 1/2 LITTER
OIL - 2 TBS
ASFATIDA - 2 PINCH
MUSTARD SEEDS - 1/2 TSP
CUMIN SEEDS - 1/4 TSP
FEUNGUREEK SEEDS - 1 TSP
WHOLE CORIANDER - 1 SP

FOR KADI PAKODA
——————————-
GRAM FLOUR - 1 cup
FRESH FENGUREEK - 1/2 CUP
FRESH CORIANDER
GARLIC GINGER CHILLI PASTE 1 TBS
WHOLE CORIANDER- 1 TSP
CHAT MASALA - 1/2 SP
SALT - 1/2 TSP
CARROM SEEDS - 1 TSP
WATER 1/2 CUP

SMALL TADKA
GHEE - 1 TBS
WHOLE RED CHILLI - 4
GARLIC - 1/2 TSP
KASHMIRI RED CHILLI POWDER 1/2 TSP

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