Punjabi Pakoda bhajee Recipes

How to Prepare / Make / Cook - Pakoda bhajee ?

1 medium onion.. 1 inch piece ginger. 4 flakes garlic. 2 tblsps. Beaten curds. 2 large tomatoes, diced. ½ tsp. Turmeric powder. 1 tsp. Ground cumin seeds. 2 green chillies, miced. Handful coriander leaves. 2 tblsps. Milk. Salt and chilli powder to taste. ¼ tsp. Garam masala. For pakodas; 6 tblsps. Gram flour. 1 medium onion, minced. 1 inch piece ginger, mined. 4 green chillies, minced. A few sliced minlt leaves. Handful of sliced coriander leaves. 1 tblsp. Crushed pomegranate seeds. ¼ tsp. Each of ajwain, cumin seeds and coarsely pounded coriander seeds. Salt and chilli powder to taste. Pinch of soda.

Blend together all the pakoda ingredients along with enough water to form a thick batter. Mix in 1 tblsp. Melted ghee and set aside for half an hour. drop teaspoonfuls of the bastter in hot ghee and deep fry to a golden brown colour. Drain and set aside. Grind onion, ginger and garlic to a paste. Heat 2 tblsps. Ghee and fry the paste to a golden brown colour. Mix in spices and fry briefly. Put in tomatoes and curds and cook till the ghee separates. Pour in 2 cups water. Bring to a boil, reduce heat and cook on a gently heat for 5 minutes, toss in the pakodas and cook till the mixture turns quite thick. Mix in the hot milk. Remove from fire and serve immediately garnished with coriander leaves.

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