|1||cup of moong dal (dehusked green gram)|
|1||teaspoon of cumin seeds|
|½||teaspoon of turmeric powder|
|½||teaspoon of red chilli powder|
|1¼||teaspoon of coriander powder|
|½||cup of whipped curd or buttermilk|
|1||tablespoon of ghee (clarified butter)|
|2 pinches of asafoetida|
|salt to taste|
|water for soaking|
|oil for frying|
|1.||Soak moong dal for 2-3 hours. Strain it & grind it fine in a grinder. Use as little water as possible for grinding. Add a pinch of asafoetida & salt. Now use hand mixer to incorporate air into the batter. Keep adding little water & mixing for 5-7 minutes.|
|2.||In a wok, heat oil for frying. When ready, drop batter in the wok to make pakoris. In a separate pan, heat ghee, add asafoetida and other seasonings. Once they splutter, add water to make gravy. Allow the water to boil 4-5 mins on high to thicken.|
|3.||In the meantime, add little water to curd to make it thin. Now gradually add curd to boiling water & stir to mix well. Boil for few more mins & then add pakoris. Serve hot with chapatis.|
My mother’s recipe from the repertoire of family recipe.
Use a spoon which is narrow at the front for easy dropping of batter into the oil. Also leave the batter on the sides of the wok, just along the edge where oil level is there. This allows the pakoris to trap air & swell nicely. Also this avoids bursting of these pakoris which is common with this dish.
Once pakoris are done, remove them from wok & drop them into a bowl of water. This will allow the pakoris to soak water & become soft. Once they become cold, it is difficult to make them soft.