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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