AuthorAlizaKadai Pakora is one of Pakistan's most popular dishes. Deep-fried pakoras with tadka masala, gram flour, and yogurt curry are the star of this dish.
Mix all the pakora ingredients, except the oil, in the mixing bowl with about a half cup of water.
In a Kadai, heat enough oil and drop small portions of the gram mixture into it. Deep fry until golden brown. Drain and set aside on absorbent paper.
To make khadi: whisk yogurt thoroughly and add gram. Blend thoroughly to remove any lumps. Combine turmeric powder, salt, and three cups of water, in a Kadai, heat two tbsp of oil.
Add cumin seeds and red chilies. Stir-fry for 30 seconds. Stir-fry the onions and ginger for a minute. Mix yogurt and sour cream. Bring to the boil, reduce to low heat, and occasionally stir for roughly fifteen minutes.
Continue simmer for another four to five minutes, adding red chili powder and fried pakoras. Decorate with coriander leaves.
Ingredients
Directions
Mix all the pakora ingredients, except the oil, in the mixing bowl with about a half cup of water.
In a Kadai, heat enough oil and drop small portions of the gram mixture into it. Deep fry until golden brown. Drain and set aside on absorbent paper.
To make khadi: whisk yogurt thoroughly and add gram. Blend thoroughly to remove any lumps. Combine turmeric powder, salt, and three cups of water, in a Kadai, heat two tbsp of oil.
Add cumin seeds and red chilies. Stir-fry for 30 seconds. Stir-fry the onions and ginger for a minute. Mix yogurt and sour cream. Bring to the boil, reduce to low heat, and occasionally stir for roughly fifteen minutes.
Continue simmer for another four to five minutes, adding red chili powder and fried pakoras. Decorate with coriander leaves.
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