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Girish & Prachi

Pakoda Thongba (Manipuri Pakoda Curry)


Ingredients

  • Gram flour

  • Maroi / Chinese chives

  • Ginger

  • Fenugreek (Methi)

  • Cumin

  • Coriander powder

  • Cumin powder

  • Turmeric powder

  • Chilli powder 

  • Bay leaves

  • Asafoetida

  • Salt

  • Pepper

  • Oil

  • Soaked dry white peas

  • Water


Recipe

For the Pakodas 

  • Make a thick batter of besan, cumin seeds, coriander powder, chilli powder, turmeric , salt and maroi.

  • Prepare a dilute solution of besan in water and keep aside.

  • Heat some oil preferably in a flat skillet to a height of about half an inch to 1 inch. Keep the flame on medium high. Make sure the oil is hot.

  • Then drop the batter in small portions so that half the pakoda is immersed in the oil.

  • Now splash some besan water onto the pakodas. Be careful when you do this. This induces some pores into the pakodas turning them into a sponge that absorbs the gravy well.

  • Turn the pakodas over and fry on the other side.



For the Gravy


Soak a handful of white peas overnight and pressure cook them so they become soft and can be crushed easily in between two fingers.

  • Mash these and strain the water and keep aside. This water will be the base of the curry.

  • Heat some oil in a kadhai.

  • Add hing, 2 bay leaves, cumin seeds, fenugreek leaves.

  • Fry for a few seconds.

  • Add in the chives/maroi and fry until crisp.

  • To this add the white peas water and mix well.

  • Add in more water depending on the consistency you desire.

  • Add in the dry masalas i.e red chili powder, coriander powder, cumin powder, pepper and salt to taste. Bring to a boil.

  • Now add in the pakodas and simmer for about 10/15 mins until the pakoras have absorbed the gravy and have become soft. Done!!!



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