ISLAMABAD: Explore the delightful flavours of Punjabi Curry Pakora with this recipe that promises a symphony of taste in every bite.
Ingredients:
Gram Flour Mixture:
1 pack of Yogurt
2 cups Gram flour
1 cup Water
For Pakora:
1 cup sliced Onion
1 cup diced Potato
1 cup Gram flour
1 tbsp crushed Coriander seeds
½ cup chopped Green Coriander
Water (as needed)
Oil (for frying)
For Curry:
1/4 cup Oil
1 cup chopped Onion
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1 tsp Turmeric powder
1 tsp Salt
1 tbsp Coriander powder
1 tbsp Cumin powder
Gram flour mixture
3 cups Water
Prepared pakora
For Tarka:
1/4 cup Oil
8-10 Whole red chillies
1 tbsp Cumin seeds
5-6 Curry leaves
1 tsp Mustard seeds
1 tsp Red chilli powder
Instructions:
In a bowl, combine yogurt, gram flour, and water. Mix well and set aside.
In another bowl, mix together onion, potatoes, gram flour, crushed coriander seeds, cumin seeds, red chilli flakes, red chilli powder, salt, green chillies, green coriander, and water until well combined.
Heat oil in a pan for frying. Take spoonfuls of the mixture and fry until golden brown and crispy. Set aside the prepared pakoras.
In a pot, heat oil and sauté chopped onion until translucent. Add garlic ginger paste and mix well.
Stir in red chilli powder, turmeric powder, salt, coriander powder, and cumin powder. Mix until well combined.
Add the gram flour mixture and water. Cover and cook on low flame for 30-35 minutes or until the curry thickens. In a separate pan, heat oil and add whole red chillies, cumin seeds, mustard seeds, curry leaves, and red chilli powder. Cook for a few seconds.
Pour this tempering (tarka) into the curry and add the prepared pakoras. Mix well.
The flavourful Punjabi Curry Pakora is ready to be served. Enjoy!
