Pakoda Curry with Steamed Basmati Rice

Instructions

1. 1

   Prepare the Pakoda Batter: In a mixing bowl, combine 1 cup besan, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, ajwain, 0.25 tsp hing, baking soda, and 0.5 tsp salt. Gradually add about 0.5 cup of water, whisking continuously to form a thick, smooth, and lump-free batter with a consistency like thick pancake batter. Whisk vigorously for 2-3 minutes to incorporate air, which makes the pakodas light and fluffy. Set aside for 10 minutes.

2. 2

   Fry the Pakodas: Heat oil in a kadai or deep pan over medium-high heat (around 175°C / 350°F). To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately. Carefully drop tablespoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for 4-5 minutes, turning occasionally, until the pakodas are golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Repeat for the remaining batter.

3. 3

   Prepare the Curry Base: In a large bowl, add the curd and 0.25 cup of besan. Whisk thoroughly until completely smooth with no lumps. Gradually whisk in 4 cups of water, followed by 0.5 tsp turmeric powder, 0.75 tsp red chili powder, coriander powder, and 1 tsp salt. Mix well to create a uniform, thin mixture.

4. 4

   Cook the Curry: Pour the yogurt-besan mixture into a heavy-bottomed pot. Bring it to a rolling boil over medium heat, stirring continuously and scraping the bottom of the pot to prevent the yogurt from curdling. This should take about 8-10 minutes. Once it boils, reduce the heat to low, add the ginger paste and slit green chilies. Let it simmer for 15-20 minutes, stirring occasionally, until the curry thickens slightly and the raw smell of besan is gone.

5. 5

   Prepare the Tempering (Tadka): While the curry simmers, heat ghee in a small pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds. Allow them to crackle for about 30 seconds. Add the broken dried red chilies and 0.25 tsp hing. Sauté for another 10-15 seconds until fragrant, being careful not to burn the spices.

6. 6

   Combine and Serve: Just before serving, gently add the fried pakodas to the simmering curry. Pour the hot tempering over the curry. Crush the kasuri methi between your palms and sprinkle it over the top. Stir gently and let it simmer for just 1-2 minutes, allowing the pakodas to absorb some gravy without becoming mushy. Garnish with chopped coriander leaves and serve immediately.