Читать книгу Ginger and Ganesh - Nani Power - Страница 11

Besan or chickpea flour fritters stewed in a yogurt sauce. Quite delicious and nutritious.

FOR PAKORAS (DUMPLINGS):

* ¾ cup besan (chickpea flour)

* ½ cup water

* ½ teaspoon red chili powder

* ½ teaspoon baking powder

* ½ cup red onion, chopped

* ½ cup spinach, chopped

* ½ teaspoon salt

FOR SAUCE:

* 1 cup plain yogurt

* 2/3 cup besan (chickpea flour)

* ¼ teaspoon turmeric powder

* 6 cups water

* 2 tablespoons ghee or oil

* 1 teaspoon cumin seeds

* 1 teaspoon mustard seeds

* 1 red chili

* 3 bay leaves

* ½ teaspoon fenugreek

* A pinch of asafetida (hing)

FOR THE PAKORAS (DUMPLINGS):

Mix the besan and water together until it is very smooth and resembles a thick icing for a cake. Add more water if it is too dry. Beat this for 3 minutes, until it becomes fluffy. Add remaining ingredients. Place small teaspoon balls in hot oil (375°F). To test, you can also just drop a small piece of dough in the oil, and if it pops up immediately it is ready. You can use a spoon. Mishti used her hand. After a minute, flip them and make sure they brown on both sides.

Remove to paper towel, and cool for 5 minutes. Place in a bowl of room temperature water and soak for 10 minutes. After that, remove by handfuls and squeeze out water gently. Place into Kadhi Sauce and cook on medium-low for 10 minutes to meld flavors. Serve with white basmati rice.

FOR THE SAUCE:

Beat besan and yogurt until very smooth—take time with this as it is very important the mixture is smooth. Slowly add 3 cups of water; it should be like a light pancake batter. Heat oil in pan and add cumin, mustard seeds, fenugreek, red chili, and bay leaves to sizzle. Add asafetida, turmeric, and salt. Add yogurt mixture to pan and stir well. Let this come to a boil and add 3 more cups of water. When it boils, turn down to medium-low and cook for 1 hour. Add pakoras to sauce to heat through, and serve with white basmati rice.