Curry pakora , Desi style.

Welcome back friends. Last time I shared my version of curry pakora made in red sauce. Today I am going to be sharing how my mama makes curry pakora, she especially in this weather or when it’s raining.

Let’s get on with the ingredients

Ingredients

• 1 cup chickpea flour (besan)
• 1/2 cup water (adjust as needed)
• 1 cup mixed vegetables (e.g., onions, potatoes, spinach), chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• Oil for deep frying

Cooking method

1. In a bowl, mix chickpea flour with water to form a smooth batter. The consistency should be thick enough to coat the vegetables.
2. Add cumin seeds, coriander powder, turmeric powder, red chili powder, and salt to the batter. Mix well to incorporate the spices.
3. Heat oil in a deep fryer or a heavy-bottomed pan.
4. Dip the chopped vegetables or meat into the batter, ensuring they are well-coated.
5. Carefully drop the coated pieces into the hot oil and fry until golden brown and crispy.
6. Remove the pakoras with a slotted spoon and place them on a paper towel to absorb excess oil.
7. Serve hot with your favorite chutney or yogurt dip.

For Gravy

In a pot, add 2 cups of simple yogurt, add salt, red chilli powder, turmeric powder, zeera ( cumin).

Add 1 cup of chick pea flour( besan in Urdu).

Add about 6 glass of water, cook for half an hour in a low heat and continuously mixing. Until the mixture thickens.

Add the fried fritters (pakoras) into the yellow gravy.

In a pan add oil, chopped onions, zeera, green chilli, fry until brown. Now dump all of that into the gravy.that is called as Tadka.

Serve with freshly made Roti. And enjoy