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Gram Flour Fritters in Yoghurt Sauce
Kadhi pakorhi
Step I :
Gram flour (besan) 1 cup
Spinach (paalak), shredded 150 gm / 5 oz
Soda bi-carbonate a pinch
Salt to taste
Coriander (dhaniya) seeds, crushed 2 tsp
Cumin (jeera) seeds ½ tsp
Ginger (adrak), I" pieces, finely chopped 1
Green chilies, deseeded, finely chopped 4
Cooking oil for deep-frying
Step II :
Yoghurt (dahi), 1I-day old 2 cup
Gram flour 5 tbsp
Salt to taste
Red chili powder 1 tsp
Turmeric (haldi) powder ½ tsp
Step III :
Ghee 4 tbsp
Cumin seeds 1 tsp
Coriander seeds ½ tsp
Black mustard seeds (rai) ½ tsp
Fenugreek seeds (methi dana) ½ tsp
Asafoetida (hing) a pinch
Dry red chillies (sookhi lal mirch) 4
Red chili powder ½ tsp
Method :
Mix all the step I ingredients (except oil) together. Add about 3 tbsp water and mix well.
Heat the oil in a wok; divide the batter equally into small portions and deep-fry, on medium heat, to make golden brown fritters. Remove with a strainer to drain excess oil.
Whisk the yoghurt (Step II) with gram flour, salt, red chili and turmeric powders. Add 2 cups of water and boil the mixture in a pot on medium heat, stirring continuously. Cover and simmer on low heat, stirring occasionally, until a thin sauce-like consistency is obtained.
Add the fritters and bring to the boil, reduce heat to low and simmer, stirring occasionally, until the consistency of the sauce becomes thick. Remove and adjust seasoning.
Heat the ghee (step III) in a pan; sauté the cumin coriander; mustard, and fenugreek seeds on medium heat for a minute. Add asafetida; stir. Add dry red chilies and red chili powder; stir. Remove from heat pour the tempering into the finished dish. Check the seasoning and serve with steamed rice.
*Preparation time: 2 ½ hours. Serves: 4
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