Punjabi Pakoda curry Recipes

How to Prepare / Make / Cook - Pakoda curry ?

½ kilo sour curds. ½ tsp. Each of fenugreek, mustard and cumin seeds. Dash of asafoetida. 6 green chillies, slit. 1 tsp. Turmeric powder. A couple of curry leaves. 1 inch ginger, minced. 1 small onion, minced. 1 tblsp. Gram flour. 1 large tomato, blanched and sliced. Salt to taste.

For pakodas, 4 tblsps, gram flour. 1 tblsp. Pomegranate seeds, crushed. A few finely sliced mint leaves. 2 green chillies, minced. ½ inch piece minced ginger. handful of coriander leaves. 1 tiny potato, boiled, peeled and mashed. 2 tblsps. Boiled peas, choppedcoarsely. 1 cauliflower floweret, minced. 1 small piece boiled carrot minced. Salt to taste.

Mix together all the pakoda ingredients along with enough water to form a thick batter. Stir in 1 tblsp. Melted ghee and set aside for half an hour, then drop teaspoonfuls of the batter in smoking ghee and deep fry the pakodas to a golden brown colour. Drain and set aside. Heat 3 tblsps. Ghee to smoking and put in asafoetida then toss in mustard, fenugreek and cumin seeds. When the seeds start popping, put in ginger and onion and fry till soft. Add gram flour and fry to a golden colour. Then put in the tomato and cook till ghee oozes cut. In the meanwhile, put 4 cups hot water into the curds and beat thoroughly. Pour in the curds along with curry patta and chillies and turmeric powder and salt. Bring slowly to a boil, reduce heat and simmer gently for 5 minutes, toss in the pakodas and simmer for 5 more minutes. Remove from fire, sprinkle garam masala on top and serve immediately with plain, boiled rice.

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