Recipe Description
Gram flour dumplings cooked in a yogurt based gravy
Ingredients:-
- For pakoras
- Besan (gram flour) – ¾ cup
- Red onion, chopped (½ cup) – 1 no
- Chopped methi (fresh fenugreek leaves) – ½ cup
- Fresh ginger piece, grated (2 teaspoons) – 1 inch piece
- Ajwain (carom seeds) – 1 teaspoon
- Red chile powder – 1 teaspoon
- Baking powder – ¼ teaspoon
- Table salt – to taste
- Vegetable oil – 3 cups
- For kadhi
- Plain yogurt – 1 cup
- Besan (gram flour) – ¼ cup
- Ground turmeric – 1 teaspoon
- Table salt – 1½ teaspoons
- Water – 3 cups
- Vegetable oil – 2 tablespoons
- Methi dana (fenugreek seeds) – ½ teaspoon
- Cumin seeds – ½ teaspoon
- Black peppercorns – 6 no
- Dried red chiles, broken into 2-3 pieces each – 2 no
- Fresh ginger piece, chopped (1 teaspoon) – ½ inch
- Red chile powder – 1 teaspoon
- Chopped fresh cilantro leaves – 2 tablespoons
Method:-
- Place all the pakoda ingredients, except oil, into a medium sized bowl and mix. Add ¼ cup of water and mix into a soft dough.
- Place a non stick medium sized wok on high heat and pour in 3 cups of oil. When small bubbles appear at the bottom of the pan, drop small portions of the gram flour mixture and cook for 7 to 8 minutes, stirring occasionally, till they are golden brown. These are the pakoras. Drain the pakoras on an absorbent paper so that excess oil is absorbed. Set aside.
- For the kadhi, place the yogurt in a large bowl, add gram flour and whisk with a wire whisk till smooth with no lumps. Add turmeric, 1½ teaspoons salt and the water. Keep it aside.
- Place a medium sized non-stick deep pan on medium heat and pour in 2 tablespoons oil. When small bubbles appear at the bottom of the pan, add the fenugreek seeds, cumin seeds, black peppercorns and red chiles. Sauté for ½ When the seeds begin the splutter, add the ginger and sauté for 1 minute. Pour the yogurt mixture into the pan. Bring it to a boil. Reduce heat to low and simmer the kadhi for about 15 minutes, stirring occasionally.
- Add red chile powder and the fried pakoras and continue to simmer for 4-5 minutes or until the pakoras get completely immersed in the kadhi.
- Take the pan off the stove top and transfer into a serving bowl. Garnish with cilantro leaves and serve hot with steamed rice.
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I have seen the video of this recipe on YouTube, but now I can’t find it. Can you please send a link. I have tried this recipe and it was the taste I was looking for. It was awesome.