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Crispy, savory chickpea flour fritters (pakodas) soaked in a tangy, spiced yogurt and gram flour curry. A classic comfort food from Rajasthan, perfect with steamed rice or roti.
For 4 servings
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.
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.
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.
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.
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.
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Crispy, savory chickpea flour fritters (pakodas) soaked in a tangy, spiced yogurt and gram flour curry. A classic comfort food from Rajasthan, perfect with steamed rice or roti.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 339.96 calories per serving with 9.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
To reduce the fat content, make the pakodas in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway through. They won't be as crispy as the deep-fried version but are a great alternative.
Add 1/2 teaspoon of garam masala along with the kasuri methi at the end for extra warmth and aroma.
Finely chop 1/4 cup of onions or spinach and add it to the pakoda batter for extra flavor and nutrition.
Besan (gram flour) is a good source of plant-based protein, which is essential for muscle repair, cell generation, and providing sustained energy.
The use of curd (yogurt) provides beneficial probiotics that support a healthy digestive system, improve gut flora, and aid in nutrient absorption.
Gram flour provides complex carbohydrates and fiber, which release energy slowly, keeping you feeling full for longer and helping to stabilize blood sugar levels.
One serving of Pakoda Curry contains approximately 430-480 calories, depending on the amount of oil absorbed during frying and the type of yogurt used.
Pakoda Curry has both healthy and indulgent aspects. The curry base made from yogurt and besan is rich in protein and probiotics. However, the pakodas are deep-fried, which adds significant fat and calories. To make it healthier, consider air-frying the pakodas.
Yogurt can curdle if the heat is too high or if it's not stirred continuously while coming to a boil. To prevent this, always use room temperature yogurt, whisk it well with besan, and stir constantly until the curry reaches a rolling boil.
Yes, you can. Prepare the curry and the pakodas and store them separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the curry until simmering and then add the pakodas for 1-2 minutes before serving.
Pakoda Curry pairs beautifully with steamed basmati rice, jeera rice, roti, or phulka. A simple side salad of sliced onions and cucumbers also complements the dish well.