Gram flour dumplings simmered in yoghurt based sauce tempered with chilies.
SERVES – 6
Yoghurt – 2.5 cups, Gram flour-1cup, Turmeric – 1tsp, Coriander pwd -2 tsp, Ginger and garlic paste – 2tbsp, Onion-50gms
Mustard oil oil-1/2 cup, Red Chilli whole – 2 no’s, Cumin seeds-1/2tsp, Coriander seeds (Crushed) -1/tsp, Asafoetida pwd – 1 tsp, Onion sliced-100gms, Chopped ginger – 2tsp, chopped garlic-2tsp, Chilli pwd -1/4 tsp
Besan-5tbsp (Gram flour), Chopped finely onion-4tbsp, Ajwain-1/2tsp, Kasoori Methi (Fenugreek Leaves) -1tsp, Hara dhania (Coriander leaves)-1tbsp, Red chili powder-1/4tsp, Baking powder- 1/2 tsp, Oil for deep frying, Salt As per taste
1-Whisk the yoghurt in a mixing bowl along with water, gram flour, turmeric pwd, coriander pwd, Ginger & garlic paste & sliced onion.
2-Transfer the above yoghurt mixture in a cooking pot, allow it to boil than simmer for 15-20 minutes till raw flavor of gram flour & yoghurt goes away. Keep stirring in between add little water if required.
3-Add fried pakoras to the kadhee.
4-Temper the kadhee-In a separate sauté pan. Heat mustard oil add red chilies, cumin seeds, coriander seeds, asafoetida, sliced onions (cook till golden brown), chopped ginger, chopped garlic , chilli pwd & add it to the simmering kadhee.
1-In a mixing bowl Add all the above mentioned Ingredients except oil for frying.
2-Followed by add 1/2 cup of water to the mixture little by little & prepare a batter, thick in consistency.
3-In a separate pot Heat oil for frying & drop small balls of the mixture in the oil. Fry in batches of 6 – 7 at a time. When the pakoras are golden brown, drain them on a kitchen paper. Keep them aside