Betel leaf / paan 4 nos
Cabbage, carrot, potato, capsicum 2 cups
Green chili 1
Fennel seeds 2 tablespoons
Coriander seeds 1 tablespoon
Gram flour 1 1/2 cup
Rice flour 2 table spoon
Salt 1 teaspoon
Oil for frying.
Cut cabbage,carrot, capsicum,potato and chili into small bits.
Grind together 4 paan leaves, fennel seeds and coriander seeds. Now add the grounded paste, gram flour, rice flour and salt to the vegetables. Mix well, sprinkle water and bind everything together. Heat oil in a kadai. Take small portion of the mixture and drop it in the hot oil. When the pakoda is semi cooked,turn over and cook them till they are crisp. Remove the pakoda and drain them on a kitchen tissue.
Enjoy hot pakoda with ketchup or guava dip.