Onion fritters with yogurt sauce
Ingredients:
½ kg sour yoghurt
2 Cup + 2 tbsp besan
½ tsp salt
¼ tsp asafetida
¼ tsp carom seeds
1 tsp turmeric powder
2 + 2 tbsp desi ghee
½ tsp coriander seeds
½ tsp fenugreek seeds
½ tsp mustard seeds
4-5 whole red chilies
8-10 curry leaves
½ tsp red chili powder
Salt to taste
Oil to fry
Coriander leaves to garnish
Method:
Whisk the yoghurt with 2 tbsp besan, 2 cups water and whisk well.
Whisk 2 cups besan with a little water to begin with to make a smooth paste. Add water as required to make a thick batter of dropping consistency. Whisk the batter till it is light and fluffy.
Heat 2” oil in a pan.
Add walnut sized pakoras in medium hot oil and fry till golden and remove into a bowl of water. This will ensure that the pakoras stay soft.
Heat 2 tbsp ghee in a pan. Add the coriander, mustard and fenugreek seeds. Allow to splutter and add the curry leaves, asafetida, red chilies and sauté till fragrant.
Add the yoghurt mixture and bring to a boil stirring continuously.
Once it comes to a boil, add the turmeric powder and simmer for 10-12 minutes.
Add salt to taste.
Remove the pakoras from water. Squeeze very lightly as to not break it. Add to the cooked kadhi.
Make a final tempering.
Heat ghee, add red chilies and chili powder and immediately pour over the kadhi.
Serve.
► Jaswinder from India, member of KYCLOS community, and her handwritten recipe.
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