Producer: Priyanka Das Editor: Sujata Singh
1 big onion, sliced 2 green chillies, finely chopped 1/2-3/4 cup besan 1 tsp ajwain 1/2 tsp red chilli powder 1/2 tsp turmeric powder 1/2 tsp coriander powder 2 tbsp coriander leaves, finely chopped Salt, to taste 2-3 tbsp water
1 cup yogurt, preferably a little sour or buttermilk 2 tbsp gram flour 1 tsp turmeric powder 2-1/2 cups water 1 tbsp oil 1/2 tsp cumin seeds 1 tsp mustard seeds 1/2 tsp fenugreek seeds 4-5 peppercorns 2-3 cloves 1/2 tsp coriander seeds 2-3 dry red chillies 1-1/2 tsp garlic, finely chopped 2 tsp ginger, finely chopped 1-2 green chillies, chopped 1 medium onion, finely chopped 1 tsp coriander powder 1 tsp red chilli powder Salt, to taste 1 tbsp coriander leaves, finely chopped For tadka: 1 tbsp ghee 2 tbsp onions, sliced 1 tsp Kashmiri red chilli powder
Add all the ingredients mentioned for pakora in a bowl and mix it well. Take small portions and drop into apps pan with oil and fry until crisp. Keep aside.
In a bowl, mix yogurt, besan, turmeric powder and water. Whisk it well and keep aside.
Heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, cloves, pepper, coriander seeds and dry red chillies. After a few seconds, add in ginger, green chillies and garlic. Cook for a minute on low heat.
Add in onion and cook until slightly browned. Add coriander powder, salt, red chilli powder and cook for about a minute.
Add in besan yogurt mixture and mix well. Cook on low heat for 7-8 minutes, stirring continuously. If required, add in more water to adjust the consistency.
Garnish with coriander leaves, add the tadka and mix well. Serve hot with rice.