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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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tasty and yummy Ingredients:
1/2 cup besan (gram flour) |
1 pinch cumin seed |
2 teaspoons chopped onions |
1 chopped green chili (or jalapeno) |
1 pinch turmeric |
2 medium potatoes, diced |
1/4 teaspoon red chili powder or 1/4 teaspoon cayenne pepper |
oil (for frying, estimated) |
1 cup plain low-fat yogurt |
4 cups water |
1 pinch red chili powder |
2 tablespoons besan (gram flour) |
4 tablespoons vegetable oil |
1 teaspoon cumin seed |
1 big onion, slivered |
2 -3 garlic cloves, minced |
1 teaspoon ginger paste |
1 large tomato (chopped) |
1 teaspoon turmeric powder |
1 teaspoon coriander powder |
salt |
Directions:
1. Make pakoras:.
2. Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric,red chilli powder and salt) in a bowl until smooth. Add enough water to make a very thick batter.
3. Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling.
4. Blend yogurt, 4 cups water and besan. It should look like a buttermilk.
5. Pour oil in a big pan (or wok) and heat it until it gets hot. .
6. Add onions and fry until golden brown.
7. Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.now Add cumin seeds coriander powder,red chilli powder,salt,turmeric,tomatoes,green chilli and fry for 3-4 minutes.
8. Add the kadi sauce mixture.
9. Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 1 hour, stirring occasionally.
10. Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes.than add the pakoras in the kadi.
11. Boil more for 3 minutes and don’t stir too much as the pakora can break apart.
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