Pokara Kadhi Curry Yogurt with Potato Fritters Recipe
1 cup of gram flour (besan)
2 cups onions chopped (pyaz)
1 teaspoon cumin seed (zeera)
1 teaspoon fenugreek seed ( meethi dana)
1/2 teaspoon asafoetida powder (hing)
Salt to taste (namak)
1 tablespoon red chilli powder (lal mirch)
2 tablespoons turmeric powder (haldi)
10 curry leaves (curry pata)
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:
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 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