Ever so fluffy and buttery chickpea flour (gram flour) Pakora dumplings, submerged in a creamy, tangy and spicy yogurt sauce, taste remarkably good with a warm bowl of boiled rice...
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Main Course
Ingredients
Yogurt Sauce
1/4Cupchickpea / gram flour Besan
1Cupthick / greek yogurt
3CupWater
1/2tspFenugreek seedsMethi Dana
1tspcurry leaves
1/2Onion chopped
1tspfresh chilli paste
1/2tspPaprika Powder
2tspTurmeric Powder
1pinchdry chilli flakes
3-4Clovesof Garlic, paste
2tspginger paste
1tspSalt or to taste
2-3tsplemon/lime juice or to taste
Pakoras (Fritters)
1mediumSliced Onion
1tbspyogurt
1tspSalt or to taste
1 tbspbaking soda
1cloveGarlic, paste
1/2tspginger, paste
1/2tspfresh Chilli paste
1pinchcumin seed, dry roasted and crushedkalhara zeera
1tbspchilli sauce or sriracha
1tspturmeric powder
1Cupchickpea flour /Gram FlourBesan
1cupoil for frying
Tempering and Garnish
2tbspOil/ghee /clarified butter
1/4smallonion sliced
1/2tspcurry leaves
1/4tspMustard Seeds (optional)
1/2tspCumin Seeds
1/2tsppaprika
2green Chillies (optional)
1tbspCoriander Leavesfinely chopped
Instructions
Yogurt Sauce:
Mix the chickpea/gram flour, yogurt, salt and water to a smooth paste.
Heat the oil in a large, deep pan on medium heat, add fenugreek seeds, curry leaves, onions, fresh chilli paste, paprika, turmeric, dry red chilli flakes and ginger garlic paste. stir fry for few seconds
Add the flour and yoghurt mixture to the pan with the lemon juice. Stir continuously to avoid lumps, add water gradually and bring to a boil. (see video)
Simmer over a low heat till it is thickens a bit. Stir occasionally
Pakora:
While the Sauce cooking away on a low heat, mix well the Pakora batter in a bowl by adding onions, yogurt, salt, soda, ginger garlic paste, crushed cumin, fresh chilli paste, sriracha turmeric and gram/chickpea flour into a smooth fluffy batter with enough water to form a thick dropping consistency.
In a frying pan, heat 1 cup of oil on a medium flame.
Add few teaspoonful of the pakora mixture. Fry the pakora in batches (see video)
When the pakoras fluff up, and the base turn golden-brown, turn them over and brown on the other side.
When pakoras golden from both side, give them a press in the oil with the frying spoon and scoop them out from the oil and drop them into the kadhi (yogurt sauce). Repeat this procedure with the rest of the mixture. let the kadhi cook with the pakora for few more minutes, stir once or twice.
Tempering
Heat the oil/ clarified butter/ghee, in a small frying pan, fry the onions for few seconds, add cumin, curry leaves, chilli flakes and paprika, once paprika added quickly pour over the kadhi, add coriander and green chillies to garnish.
Transfer the hot kadhi into a serving dish and serve with Boiled rice.