Ingredients
For pakora:
1 cup Besan (Chana Flour)
1 medium onion chopped
2 green peppers chopped
Water to mix
Salt as per taste
Oil to fry
For Curry
8 oz yogurt
1/2-tablespoon besan
24 to 32 oz water (3 to 4 times the qty of yogurt)
1/8-teaspoon turmeric powder
1/2-teaspoon garam masala
1-2 teaspoon kasoori methi
1/4-teaspoon red pepper powder (optional)
2-3 whole red pepper
8-10 leaves of curry leaves
1/4 teaspoon mustard seeds
2-3 teaspoon oil
Pinch of asafoetida
Cooking Instructions
For pakora
Mix besan, chopped onions, chopped green pepper and salt with some water in a bowl. Make a paste as thick as it wraps around the spoon. Heat up the oil in frying pan.Put a drop of mix in the oil, if it comes back at the top then oil is heated enough to fry.Now with the help of spoon drop spoon full of mix in oil, instantly it will take the shape of pakora.repeat the step with rest of mix making 4-5 pakora at one time. After the pakoras are light brown turn them in karahi. Fry it from both sight till its golden brown in color. When all the pakoras are done take the out in a plate and keep the aside.
For curry
Mix yogurt, water, and besan in blender. Put a deep pan on medium high heat, put oil into it. When it’s hot then put asafoetida curry leaves, mustard seeds, red pepper powder, whole red pepper, then add the mixture of yogurt, besan into it. Keep mixing it with spoon till the whole mixture starts boiling, then slow down the heat to medium and add turmeric powder and garam masala to it. Let it boil for another 15 minutes. Close the heat and add pakoras and kasoori methi and mix it with a spoon. You can add more boiled water to it and get the desired thickness. Its ready to eat with rice or parantha
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