Ingredients
- besan (chickpea flour), besan1 cup
- Water
- Salt
- Turmeric powder
- Vegetable oil
- cultured buttermilk, cultured2 glass
- besan1 tbsp
- Turmeric powder
- asafoetida1 pinch
- Salt
- Black mustard seeds, black
- garlic, minced1 clove
- ginger root, piece, peeled and minced1/4 inch
- kadi patta (curry leaves), kadi patta4–5
- small onion, small, finely chopped1
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Mix besan with water, salt, and turmeric powder until you get a thick batter.
Heat oil in big pan.
Drop dollops of batter in the pan using a round spoon so that pakoras are round and fluffy.
Fry until the pakoras are golden, then remove them from the oil.
Mix buttermilk, 1 tbsp besan, turmeric powder, asafoetida, and salt until smooth and lump-free.
Heat a little oil in a pan. Add mustard seeds, garlic, ginger, curry leaves, and onion, then fry it until slightly reddish in color.
Stir the buttermilk mixture, and mix it into the onions. Continue mixing it over medium heat until it starts bubbling.
Add the pakoras, lower the heat, and keep for some time. Close the lid and switch off the flame.
Serve hot with rice or roti.
