Pakoda Gravy Recipe

Cooking Directions

• STEP 1.To make the fritters, mix gram flour, spices, and chopped vegetables in a bowl. Add water to make a thick batter.
• STEP 2.Heat oil in a deep pan and drop spoonfuls of the batter into the hot oil. Fry until golden brown and crispy. Drain on a paper towel.
• STEP 3.To make the gravy, heat oil in a pan and sauté onions until golden brown. Add ginger-garlic paste and cook for a minute.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Add water and bring the gravy to a boil. Add the fried fritters and simmer for a few minutes until the fritters absorb the flavors of the gravy.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure the batter for the fritters is thick enough to coat the vegetables properly.
• Fry the fritters on medium heat to ensure they cook evenly and become crispy.
• You can add other vegetables like bell peppers or cauliflower to the fritter batter for added flavor and texture.
• Adjust the spice levels in the gravy according to your preference.
• For a richer gravy, you can add a tablespoon of cream or cashew paste.

Storage and Serving

• Pakoda Gravy is best served hot and fresh.
• Leftover gravy can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the gravy on the stovetop or in the microwave before serving.
• Serve the Pakoda Gravy as a side dish with rice or roti, or enjoy it as a main course with naan or paratha.