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Ingredients
:
1/2 litre sour buttermilk
100g Besan
50g onions, chopped
50g tomatoes, chopped
4 green chilies, sliced long
17g jeera seeds
5g cooking soda
18g ginger
1/2 bunch of corriander and
curry leaves each
1/4 tsp chilli powder
3 pinch of Haldi
Oil for frying
Salt to taste
Jeera and Rai,Red chilies,
pinch of hing for seasoning
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Method
:
Take a vessel mix sour buttermilk, curry
leaves, green chilies, ground jeera and
ginger paste,75g besan, chili powder, tomatoes,
haldi, salt and bring to a boil.
When the bubbles start, reduce the heat
and cook on low. then add onions, chili
powder, cooking soda and water to remaining
Besan and make a thick batter.
Heat oil in a pan and make pakodas from
the batter. Remove from heat when they are
golden brown and crispy.
Add the pakodas to the boiling buttermilk
and cook until the gravy thickens. When
the gravy thickens, remove from heat and
season with rai and jeera , red chilies
and hing.
Garnish with corriander and serve hot with
parathas or rice.
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