Pakode aloo ki sabji Recipe

Cooking Directions

• STEP 1.In a bowl, mix gram flour, chopped onions, green chilies, coriander leaves, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Add water gradually to make a thick batter. Let it rest for 10-15 minutes.
• STEP 3.Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil and fry until golden and crispy. Drain excess oil and set aside.
• STEP 4.In a separate pan, heat oil and add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Saute until fragrant.
• STEP 5.Add chopped onions and cook until they turn golden brown.
• STEP 6.Add ginger-garlic paste, tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the raw smell disappears.
• STEP 7.Add water and simmer the gravy for a few minutes.
• STEP 8.Add the fried pakoras and boiled potatoes. Cook for another 5-7 minutes.
• STEP 9.Garnish with chopped coriander leaves and serve hot with rice or roti.

Cooking Tips

• Make sure the pakora batter is thick and not too runny to get crispy pakoras.
• You can add grated vegetables like carrots or cabbage to the pakora batter for added flavor and texture.
• For a tangy twist, you can add a tablespoon of tamarind pulp or lemon juice to the curry.

Storage and Serving

• Leftover pakode aloo ki sabji can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry in a pan or microwave until heated through.
• Serve the pakode aloo ki sabji with rice or roti.