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Ingredients
500 ml one day old curd
90 GMS gram flour
1 tsp. chili powder
1/2 tsp. turmeric powder
Salt according to taste
1/4 cup ghee (clarified butter)
(clarified butter)
1/4 tsp. fenugreek seeds
200 GMS potatoes,
cut into thin slices
150 GMS onions, cut
into thin slices
For the pakoda:
100 GMS gram flour
300 g spinach, shredded
A pinch of soda bicarb
1/2 tsp. coarse coriander powder
1/2 tsp. ajwain
1 tsp. ginger, julienned
4 green chilies, chopped finely
Oil for deep frying
For the tempering:
75 GMS pure ghee
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. mustard seeds
A pinch of asafoetida
5 whole dried red chilies
1/2 tsp. chili powder
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Method
1. Whisk the curd in a bowl.
Add gram flour, chili powder, turmeric powder and salt and whisk to mix well.
Then add 1 liter water and whisk again.
2. Add curd mixture and bring to a boil, stirring continuously.
3. Lower the heat, cover and simmer, stirring occasionally, until of
thin sauce consistency.
4. To prepare the pakora -Mix all the ingredients together, add about
three tbs. water and mix well.
5. Heat oil in a kadhai and drop spoonfuls of the batter to make
dumplings. Deep fry over medium heat until golden. Remove to an absorbent
paper to drain the excess fat.
6. Heat Ghee (clarified butter) in a pan, add fenugreek seeds and stir
over medium heat until they begin to pop.
7. Then add potatoes slices, bring to a boil, lower the heat and
simmer, stirring occasionally, until the potatoes are cooked.
8. Add the pakoras and onion croquettes to the kadhai, bring to a boil,
stirring occasionally. Remove and adjust the seasoning
To prepare the tempering:
9. Heat Ghee (clarified butter) in a frying pan, add the mustard seeds,
cumin seeds and coriander seeds.
10. Stir over medium heat until they begin to pop. Then add asafetida
and stir until it puffs up.
11. Add whole red chilies and stir until they change color. Add chili
powder and stir well.
12. Remove from heat and pour over the kadhai. |
