Here is a yummy recipe we really enjoy in my family and it is called pakora curry. They are chickpea flour fritters that is swimming in this yummy curry (gravy) made with chickpea flour and yogurt so without further adieu, let’s get cracking because time is ticking. Here we go.
In my cast iron skillet I added 1/4 cup of either corn or canola oil. In medium sized bowl I added 1 onion or shallot and 1 green chili that I chopped. I added 1 cup of besan (chickpea flour), 3 pinches of anar dana (pomegrante seeds), 3 pinches of coriander seeds, 1 pinch each of ajwan, red chili powder, turmeric and pink salt. I added 1/2 cup of water adding a little at a time and stirring as I go to make sure that it turns in to a lump free batter. The batter should not be too thin or too thick.
I turned on the heat to high and let the oil get hot. I added by teaspoon fulls of the pakora batter in to the hot oil of batches of 3 until the batter is used up. I fried them until it is brown. The onion or shallot is very well cooked at this point. When the pakora is done drain it it on a plate lined with paper towel. This is step 1 for the pakora.
Step 2 is add 2 curry leaves, 1 pinch each of hing, fennugreek seeds, cumin seeds, fennel seeds, mustard seeds and let them crackle. Turn heat off and to a bowl add 2 pinches of pink salt, 1 pinch of turmeric, red chili powder, 1 handful of besan, 1 tbs of desi yogurt, 1 cup of water added a little at a time until a smooth lump free mixture is made.
Step 3 is done by turning back on the stove to low heat and slowly pour the besan (chickpea flour) mixture in to the masala infused oil a little at a time and stirring as you go. If it gets a little thick, add 1/2 cup of water to thin it out some a little at a time. Stir until it thickens a little and add the pakora to this curry. It should cover the pakoras nicely.
Serve hot with naan chapati or rice.
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