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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an authentic gujarati dish - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it. Ingredients:
2 tablespoons grams flour |
1 cup yoghurt or 1 cup buttermilk |
2 -3 cups water |
1 1/2 teaspoons salt |
1/2 teaspoon ginger paste |
1/2 teaspoon garlic paste |
1/2 teaspoon chili powder |
1 tablespoon ghee |
3/4 teaspoon cumin seed |
1/2 teaspoon black mustard seeds |
1/4 teaspoon fenugreek seeds |
10 curry leaves |
1 pinch asafetida powder (hing) |
1 small onion, finely chopped |
1/4 teaspoon turmeric |
chopped fresh coriander (to garnish) |
Directions:
1. Place gram flour in a deep mixing bowl.
2. Add yoghurt and water, and whisk until smooth.
3. Stir in salt, ginger, garlic and chilli.
4. Heat ghee in a saucepan.
5. Add the seeds and rest of ingredients.
6. Stirfry until onions soften.
7. Pour in yoghurt mixture and bring to boil while stirring.
8. Turn down to simmer for 10-15 minutes, garnish and serve.
9. Optional: Add pakodas (dumplings) before serving.
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