Ingredients For Pakora
- Besan-1/4 cup
- Onion- 1 medium
- Turmeric powder- 1/4 tsp.
- Salt- to taste
- Red chilli powder-1/2 tsp. (or to taste)
- Water – just enough to make thick consistency
For batter
- Besan- 1/4 cup
- Sour curd- 1 cup
- Fenugreek seeds- 1 tsp.
- coriander powder- 1 tsp.
- cumin seeds- 1/2 tsp.
- Asafoetida- a pinch
- Ginger- 2" piece
- Garlic- 2-3 cloves
- Turmeric powder- 1/2 tsp.
- salt- to taste
- Red chilli powder- 1 tsp.
- Baking soda- a pinch
- Oil for frying
For tempering
- Oil
- Red chilli powder-1/4 tsp.
- Red chilli whole-1
- Garam masala- 1/4 tsp.
- Mustard seeds- 1/4 tsp.
Method
- Make ginger, garlic paste. Beat curds well and blend sifted besan into it thoroughly.
- Heat oil in a degchi, fry ginger- garlic pate to light pink color, add asafoetida powder and fry a little.Add other seasonings and salt and stir.
- Add curd-besan mixture and bring it to boil. lower heat and let it cook for 20 min. till thick and creamy.
- For pakoras, make batter of besan, onion( cut in long pieces) and seasoning etc. of dropping consistency. Beat well.
- Heat oil and drop pakoras with hand in it. Shallow fry at medium heat to golden brown colour. Drain on brown paper.
- Add these pakoras to hot kadai and simmer.
- For tempering, heat oil in a kadai in a small pan. Put mustard seeds when they start spluttering add red chilli whole and powder, and garam masala to it . Pour it over hot kadi and serve.