Curry Pakora

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This delicious thick gram flour curry is a Pakistani and Indian dish. The thick gravy is made from gram flour, yogurt, and spices, followed by gram flour fritters (pakora). It is a hearty dish that is often served with boiled rice, cumin rice, spaghetti, or roti.

  • Medium
  • 5 person(s)
  • 30 Min
  • 5 Likes
 

Ingredients

    • Yogurt1/2 KG
    • Wateras required
    • Gram flour1 1/2 cups
    • Oil3 – 4 tablespoons
    • Ground coriander1 teaspoon
    • Saltto taste
    • Turmeric powder1 teaspoon
    • Red chili powder1 teaspoon
    • Gram flour2 ½ cups
    • Salt½ teaspoon
    • Chili flakes1 teaspoon
    • Red chili powder1 teaspoon
    • Coriander seeds1 teaspoon
    • Baking powder1 teaspoon
    • Wateras needed
    • Green chilies, chopped1 – 2
    • Onion, sliced2
    • Oilfor deep frying
    • Oil3 – 4 tablespoons
    • Onion, sliced1 – 2
    • Garlic cloves, sliced4 – 5
    • Cumin seeds½ teaspoon
    • Curry leaves10
    • Ricefor serving

Preparation

  • For curry: In a medium sized bowl, mix yogurt with water and whisk well.
  • Add gram flour, water and whisk well.
  • In a medium pot, add oil and the mixture, and whisk.
  • Add water, coriander powder, salt, turmeric, and red chilli powder. Whisk, cover the lid, and let it simmer for 10 - 15 minutes.
  • For pakora batter: In a mixing bowl, add gram flour with salt, chilli flakes, red chilli powder, coriander seeds, baking powder, and water. Whisk.
  • Add chopped chilies and sliced onions, and mix.
  • Heat oil in a wok on medium flame, add a spoonful of pakora batter, and fry until golden brown.
  • Add the cooked pakoras in the curry and stir.
  • For tarka: Heat oil in a frying pan, add sliced onions, and fry until brown.
  • Add sliced garlic cloves, cumin seeds, and curry leaves. Fry until it crackles.
  • Pour the tarka evenly over the curry.
  • Enjoy! Please give us your feedback in the comments below.
 
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