Pokara Kadhi Curry Yogurt with Potato Fritters Recipe

Pokara Kadhi Curry Yogurt with Potato Fritters Recipe

Ingredients:

1 1/2 cups yogurt (dahi)
1 cup of gram flour (besan)
2 cups onions chopped (pyaz)
1/2 cup tomatoes chopped (tamater)
1 teaspoon cumin seed (zeera)
1 teaspoon fenugreek seed ( meethi dana)
1/2 teaspoon asafoetida powder (hing)
Salt to taste (namak)
5-6 dry red chilies (sokhi lal mirch)
1 tablespoon red chilli powder (lal mirch)
2 tablespoons turmeric powder (haldi)
10 curry leaves (curry pata)
1 tablespoon garlic paste
1 tablespoon ginger paste
water

Oil

Preparations of fritters:

(Please see my potato fritters (pokaras) recipe for full ingredients and directions)

In a large bowl, mix the chickpea flour with the baking powder, green chilies, all the spices, onions and water. Stirring with a whisk and mix the batter well. If you feel like adding some more spices.  Taste the batter and add some more salt if necessary to your taste. Add diced potatoes to the water and chickpeas batter.

Heat the oil in a deep pan. When the oil is hot enough put one tablespoon or two depending on how big you want the fritters. Add batter into the oil and fry for about 2 to 5 minutes on each side. When you think they are brown enough, take them out and drain them on a paper towels.

Preparations of yogurt curry:

In a large pan add dry chilies, fenugreek seeds, cumin seeds and onions. Saute onions for few minutes and then add garlic, ginger, curry leaves. After 3 minutes add your chopped tomatoes and cook until tomatoes are totally dry.
In a bowl add gram flour, yogurt, dry spices, salt and water. Mix them with the beater.
Make sure they are no lumps.  Pour the yogurt mixture with 3 cups of water in the pan.
Stir it continuously with the spoon, until it starts boiling.
Cook this mixture for about 30-45 minutes. Now add the potatoes fritters to yogurt curry.
Cook it for another 10 minutes. In a separate pan add oil, cumin seeds, fenugreek seeds, dry red peppers and chopped onions. Fry until onions are lightly browned then add the tempering to the curry. Serve hot with rice or bread.

Recipe courtesy by Gratify Cooking

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