Fried Batter Ball Curry (Pakora Curry)

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Submited by daani from Karachi

INGREDIENTS

FOR THE PAKORAS

• 8 oz. gram flour

• salt to taste

• ¼ pint (U.S. 3/2 cup) water 1 onion

• 1 green chilli

• oil for deep frying

FOR THE CURRY

• 1 small onion

• 2 cloves garlic

• 2 tomatoes

• 1 large potato

• oil for frying

• 1 teaspoon mustard seed

• 1 tablespoon dessicated coconut, soaked in

• 2 tablespoons milk

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander seeds

• ½ teaspoon chilli powder ½ pint (U.S. l ¼ cup) water

METHOD

Sieve flour and salt into a basin. Beat in the water to make a batter. Slice the onion and chilli and mix into batter. Heat some oil in a deep pan and fry spoonfuLs of the batter till golden brown. Drain and set aside.
For the curry, mince the onion and garlic finely; chop tomatoes and peel and dice potato. Heat a little oil in a saucepan and fry the mustard seeds until they stop 'spluttering. Add the onion, garlic, strained coconut milk, turmeric, coriander and chilli powder and fry for seven minutes. Add water and simmer for 15 minutes before adding tomatoes and potato. Simmer till the potato is nearly cooked. Add the pakoras and simmer gently for a further 15 minutes. Garnish with either desiccated coconut or fresh coriander leaves.

Note: Preparation time 15 Minutes, Cooking time 1hour, To serve 4

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Fried Batter Ball Curry (Pakora Curry)

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