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Big Bazaar
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      INDREGIENTS 

      • 1 cup Makai ka atta
      • ½ cup American corn
      • 1 Onion chopped
      • ½ Capsicum chopped
      • 1 Carrot grated
      • ¼ Cup cabbage chopped
      • 1 Green chilli chopped
      • 1 tsp chopped coriander leaves
      • salt to taste
      • ¼ tsp red chilli powder
      • Oil for deep frying

      METHOD

      • Take a bowl, add Makai flour, American corn, chopped onion, chopped capsicum, grated carrot, chopped cabbage, chopped green chilli, chopped coriander leaves, chilli powder, and salt.
      • Then add water and make a firm dough
      • Make a ball and press it to give shape. Deep fry these on medium flame. Serve hot with Green chutney.

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