An easy, light and lovely curry made with potatoes, chillies and singhare ka atta. A great recipe for the Navratri fasts. Soak in the delicious, tasty kadhi with potato cubes dipped in it, this makes for a great lunch during the Navratri festival.
Preparation Time: 10 M
Cooking Time: 30 M
Total Time: 40 M
Required Ingredients :
- 1/2 Kg Potatoes (peeled& mashed smooth), boiled
- 2 tsp Rock salt
- 1/4 tsp Chilli powder
- 1/2 cup Singhare ka atta
- Pure Mustard Oil for deep-frying
- 1/2 cup Sour yogurt
- 1 sprig Curry leaf
- 1/2 tsp Cumin seeds
- 2 Whole red chillies
- 1 tbsp Ginger, chopped
- 1/2 tsp Coriander powder
- 4 cups Water
- For garnishing Coriander leaves
Method of Cooking:
- Mix the potatoes, 1/2 teaspoon salt, chilli powder and singhare ka atta into a thick batter.
- Put aside 1/4 of the mixture and the rest will be made into pakoris.
- Heat Pure Kachi Ghani Mustard Oil till a drop of batter dropped in comes up at once.
- Pure Drop spoonfuls into oil, lower the flame and fry to a golden colour.
- Drain on an absorbent paper and keep aside.
- Add the yogurt to the remaining mixture, make a smooth paste and mix in water.
- In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies.
- When slightly darkened, add ginger and sauté a little.
- Add the yogurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
- Add the pakoris, simmer a couple of minutes more and serve hot, garnished with coriander leaves.