Ingredients:
For Pakoras:
- Chickpea Flour – 1 Cup
- Onion (chopped) – 1 Cup
- Cilantro (finely chopped) – 1 Tbsp
- Carom Seeds (Ajwain) – 1/4 tsp
- Red Chilli Powder – 1 tsp or to taste
- Salt – to taste
- Coriander Seeds (crushed) – 1/2 tsp
- Baking Soda – pinch
- Oil – for deep frying
For Kadhi:
- Oil – 1 Tbsp
- Butter – 2 Tbsp
- Asafoetida (hing)- 1/8th tsp
- Cumin Seeds – 1/2 tsp
- Dry Red Chillies – 3 no
- Yogurt (curds) – 1 1/2 Cups
- Chickpea Flour – 1/2 Cup
- Salt – to taste
- Turmeric Powder- 1/4 tsp
- Red Chilli powder – to taste
- Coriander Powder – 1/2 tsp
- Ginger garlic and green chilli paste – 1 Tbsp
- Cilantro (chopped) – 1 Tbsp
Process:
For pakoda batter:
- Add chickpea flour in a bowl.
- Add in baking soda, crushed coriander seeds, salt, ajwain, red chilli powder, cilantro, onions.
- Add in water gradually and make a thick batter without any lumps.
- Heat oil for deep frying the pakoras.
- When the oil is medium hot, drop in the prepared batter into the oil in small dumplings (1 inch diameter).
- Deep fry till golden.
- Drain the oil from the pakoras and set them aside on a paper towel.
- Fry the pakoras in batches with all the batter.
- Keep them ready.
Kadhi Mixture:
- Into a mixing bowl add chickpea flour, yogurt, coriander powder, red chilli powder, salt and turmeric powder.
- Whisk them together to make a smooth lump free mixture.
- Add 1 1/2 Cups of water, mix well again and keep aside.
- In a sauce pan, add oil, heat till the oil is medium hot.
- Add cumin seeds, asafoetida, dry red chillies, till for few secs till cumin seeds splutter.
- Then add in the ginger green chilli and garlic paste, butter and fry for 30 secs or until the raw smell disappears.
- Add the prepared yogurt mixture into the sauce pan.
- Cover the pan and simmer for 10 mins on low to medium heat.
- Add in cilantro, mix well and mix it with the pakoras just before serving.
- Top it with more cilantro if needed.
- Serve hot with rice or any Indian Flat Bread.
0 comments:
Post a Comment