- Onions (4 large, finely chopped)
- Green Chilies (2-3 finely chopped)
- Yogurt (2 cups)
- Gram flour (2 cups)
- Turmeric Powder (2 teaspoons)
- Chili Powder (1 1/2 tablespoon)
- Coriander Powder ( 1 tablespoon)
- Aamchur powder (1 teaspoon, optional)
- Cumin Powder (1 teaspoon)
- Ginger (1 teaspoon, finely chopped)
- Garlic (1 teaspoon, finely chopped)
- Kasuri methi (1/2 tablespoon, toasted and crushed; optional)
- Dried red chilies (2)
- Tomatoes (2, finely chopped)
- Cilantro (finely chopped)
In a bowl, add 1/2 cup of yogurt, 1 cup of gram flour, 2 large chopped onions, green chilies, 1 teaspoon of turmeric powder, 1/2 tablespoon of chili powder, 1/2 tablespoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of aamchur powder and salt. Mix it all very well.
In a deep pan, add oil for deep frying and heat it up. Drop small portions of the onion mixture into the oil and let it cook till they turn golden brown. Scoop out the pakodas, draining any excess oil, and then letting them rest over a paper towel. Once all the onion mixtures are fried, you can put the pakodas back into the oil and fry it a second time for more crispiness and then put it back on the paper towel and rest.
In a bowl, add 1 1/2 cup of yogurt and 8-10 cups of water and mix them well (You can use buttermilk if you have that) and then add 1 cup of gram flour, 1 teaspoon of turmeric powder and whisk it well.
In a large pot, add 1 tablespoon of ghee and 2 tablespoons of oil and heat it. Once the ghee is heated up, add a tablespoon of cumin seeds and let it crackle. Add ginger, garlic, and two dried red chilies and cook for 1-2 minutes. Add two finely chopped onions and let it cook on medium heat for 5-8 minutes.
Once the onions are slightly roasted add 1 tablespoon of chili powder, 1/2 tablespoon of coriander powder, tomatoes finely chopped, and season it with salt. Cook till the tomatoes are mushy.
Turn the heat down to low and then add the yogurt mixture into the pot and stir it well to incorporate all the spices into the yogurt mixture. Cook for 15-20 minutes until the yogurt mixture thickens and then add finely chopped cilantro and kasuri methi.
Turn off the heat and then drop the pakodas into the yogurt mixture and then serve it in a bowl along with rice.