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For Pakodas:

Gram flour (Besan) – 1 cup
Onion, chopped – 3-4 tbsp
Cumin seeds (Zeera) – ½ tsp
Green chilies, chopped – 1 tbsp
Asafoetida (Heeng) –  ½ tsp
Ginger paste – 1 tbsp
Coriander powder (Dhania) – 1 tsp
Turmeric powder (Haldi) – 1 tsp
Salt to taste
Cooking oil

For gravy:

Gram flour – 3-4 tbsp
Curd – 3-4 cup
Curry leaves (Kadi patta) – 5-6
Mustard seeds (Rai) – 1tsp
Whole dry red chilli – 3-4
Methi seeds (Fenugreek) – 7-8 seeds
Ginger paste – 1 tbsp
Garam masala powder – 2-3 pinch
Coriander powder (Dhania) – 1 tsp
Turmeric powder (Haldi) – 1 tsp
Salt to taste
Cooking oil


  • Mix all the  ingredients under pakoda section in small amount of water to form thick and smooth batter.
  • Beat the batter till a drop of it floats in glass full of water.
  • Now heat oil in kadahi.
  • Fry small sized pakodas out of the batter.
  • Keep the pakodas aside.
  • Mix gram flour and curd properly till it smoothens up.
  • Beat thoroughly so as to ensure there is no lumps.
  • Add dhania powder and  haldi.
  • Add 2 -3 glass of water and mix properly.
  • Heat oil in kadahi.
  • Add mustard seeds and allow to splutter.
  • Add curry leaves and whole dry red chilli and few pinches of heeng.
  • Add diluted gram flour and curd mixture.
  • Stir continuously, and simmer on very low heat for 10-15 minutes.
  • Add salt and garam masala.
  • Serve hot with rice.

Serves/Makes – 2-3


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