Hi. Today I have a recipe for you that I made and liked. Hope You like it too.
I like keeping the ingredients simple.
Ingredients for Pakoras:
200 grams Besan
2 Pinch Heeng
Salt to taste
Water to make batter
Oil for Deep frying
Ingredients for Gravy:
400 grams Tomato puree
2 Table spoon chopped garlic
1 Table spoon Jeera
200 grams Boiled Green Peas
Salt to taste
1/4 Tea spoon Haldi powder
1 Tea spoon Black pepper Powder
2 Tea spoons Amchoor - Dry mango powder
1 Table spoon chopped green chilli (optional)
1 Table spoon sugar (optional)
3 Table spoon Oil
3 Table spoon Oil
2 Table spoon chopped fresh Coriander Leaves
Water
Method:
Pakoras:
1. Take Besan, Heeng and Salt in a bowl, add water to form thick batter. Leave aside for 20 minutes.
2. Heat Oil in a deep wok or Kadahi.
3. Put the batter in hot oil little at a time using a spoon to form round balls. Fry till golden brown. ( break one to see if it is well done from inside)
4. drain excess oil on tissue paper .
Gravy:
1. Heat 3 table spoon of oil in a separate Kadahi or double bottom vessel.
2. Add Jeera , Chopped garlic , chopped green chilli followed by Haldi and finally Tomato puree. 3. Let the puree cook. adding little water at a time so that the puree doesn't burn.
4. when the puree is cooked and oil separates from the puree add salt, red chilli powder, Amchoor, Black pepper powder and sugar and stir well.
5. Add Green peas and water. Mix well and let it come to a boil.
6. Add Pakoras and bring to a boil once more.
7. Sprinkle with chopped Coriander leaves
Note:
1. Don't use your fingers to put batter into hot oil unless you are sure on how to do it.
2. Cumin, Garlic, Green Chilli, and spices etc burn very fast in hot oil. Be careful , simmer the heat and quickly add puree to avoid these things from burning.
3. Adjust spices according to your taste.
4. Make sure You add enough water. Pakoras soak water. Enjoy!!!
Please share your inputs , variations, and details. All the readers would be glad to read notes on improvement. See ya and Keep Munching