There is always the option to deep fry the pakodis in hot oil but for recipes where they are dunked in a sauce, I find that the paddu pan is just a great, guilt free method
We love having the traditional Bengali comfort brunch on the winter weekends, which consists of overboiled flavorful gobindobhog rice with a dallop of clarified butter, hot mashed potatoes with amul butter and a handful of soft boiled eggs or it can be hard boiled with mustard oil in an uncomplicated way clearly as they are, which is then mashed with a boiled potato, and then everything is mixed together with sliced onion and green chillies
