KURKURE TINDORA | IVY GOURD & POTATO CRISPS
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Ingredients

  • 10 minutes
  • 20 minutes Serves
  • 1 cup julienned ivy gourd
  • 1/2 cup julienned potatoes
  • in
  • 1/2 cup Besan
  • 1 tbsp salt
  • 2 tsp chili powder
  • 1 pinch of baking soda
  • 3-5 tbsp water Oil for frying Directions

Instructions

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