For Pakori:
Gram flour 5 tblsp
Ajwain 1/4 tsp
Red chili powder 1 tsp
Baking powder 1/2 tsp
Oil for deep frying
Salt As per taste
For Kadhi:
Sour Curd/Khatta Dahi 1 cup
Gram Flour/Besan 2 1/2 tblsp
Fenugreek seeds 1/4 tsp
Turmeric powder 1/2 tsp
Coriander Powder 1 tsp
Salt to taste
Red Chilli Powder 1/2 tsp
Mustard seeds 1/4 tsp
Curry leaves 3-4
Dry red chili whole 2
Oil or ghee 2 tbsp
Method:
Mix all ingredients listed for pakora except the oil.
Now add 1/2 cup of water to the mixture little by little. The batter should be thick enough to form a little dumpling inside your five pinched fingers. you can also make plain gram flour pakoras if you prefer so.
Heat oil for frying in a kadhai. When piping hot, drop small balls of the mixture in the oil. Fry in batches of 6 - 7 at a time. When the pakoras are light golden, drain them on a kitchen paper. Keep them aside.
In a separate bowl beat the curd/yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 4 -5 cups of water. Whisk well.
Now heat oil in a big kadhai. Add fenugreek seeds to oil. When they begin to sputter add turmeric, coriander powder, salt and red chilli powder. Immediately add gram flour-curd mixture. Stir well and bring it to a boil. Then let it simmer on a slow flame for about 25 minutes. Stir occasionally.
After 25 mins you will see Kadhi had reduced in amount and begin to thicken up. Add the pakoras and garam masala again simmer the kadhi for about 5 minutes.
Now make tadka in separate tadka pan. Heat 1 tbsp oil in it and add mustard seeds and whole chillies to the oil and switch off the flame.
Take the Kadhi out in a dish and garnish with Tadka . Serve the kadhi hot with steamed rice or roti.
No comments:
Post a Comment