INGREDIENTS
For pakora
Gram flour / besan - 1 cup
Onion diced - 2 medium
Chopped green chilly - 2
Carom seeds / ajwain - a pinch
Baking powder - a pinch
Chopped coriander leaves - 1 tbsp
Red chilly powder - 1/2 tsp
Salt - to taste
Oil - for frying
For kadhi
Gram flour /besan - 1/2 cup
Curd - 1 cup
Turmeric powder - 1/2 tsp
Onion paste - 2 tbsp
Ginger garlic paste - 1 tbsp
Coriander powder - 1 tsp
Asafoetida /hing - a pinch
Salt - to taste
Oil - 2 tbsp
Garam masala - 1/2 tsp
For temper
Whole red chilly - 1
Black mustard seeds / rai - 1/4 tsp
Curry leaves - 8 - 10
Clarified butter / ghee - 1 tbsp
METHOD
Take a bowl mix all pakora ingredients except oil.
To make a smooth batter with half cup of water.
Heat enough oil in a pan and pour one tbsp gram flour batter in the hot oil.
Deep fry all the pakora in hot oil until golden in color.
Simmer after we dropped all the pakora and cook in medium flame until done.
Now pakora is ready.
For kadhi
We add gram flour and curd and 1 cup of water and mix well.
Heat oil in a pan.
Add asofetida and onion paste and saute for 2 - 3 mins.
Add ginger garlic paste,red chilly powder,turmeric powder,coriander powder ,garam masala and 2 tbsp water and stir fry till oil starts separating.
Add the gram flour and curd mixture and stir fry continuously till mixture leaves the pan.
Add water and mix well.
Add fried pakora and salt and cook ten mins in a medium flane.
Heat clarified butter / ghee in a pan.
Add black mustard seeds curry leaves and whole red chilly and temper the kadhi.
Serve hot with rice.
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