The most tasty curry pakora you ever eaten #new #foru #pakora #currypakora

Ingredients: For curry: 1/2 tsp Rai Dana 2 tbsp white cumin seeds powder 2 tsp meethri 1 cup onion 5 green chillies 6 cup yogurt 1 cup besan 2 tbsp red chilli powder 2 tbsp tumeric 2 tbsp garlic 2 tbsp coriander powder 12 glasses water 1 tbsp ginger 1/2 tsp garam masala For pakora: 2 cup besan 2 onion 2 potato 1 spinach 1/2 red chilli powder 1 tsp pounded red chilli powder 1 tsp cumin powder 1 tsp coriander powder 1/2 tsp meetha soda 1 tsp salt For tarqa: 1/2 cup oil 1/4 tsp Hing 1 tsp white cumin seeds powder 4 Lal Mirchi sabit 1 Kari pata 1/4 tsp red chilli powder 1/4 tsp tumeric Method: First, heat oil in a large pot and fry the rai dana, cumin, methi seeds, sliced onion, and green chillies until lightly golden and fragrant. In a blender, add the yogurt, besan, red chilli powder, turmeric powder, garlic, and coriander powder and blend until smooth. Pour this mixture into the same pot with the fried spices and onions. Add ginger, salt, and water, then cook on medium heat, stirring occasionally, until the curry comes to a boil and becomes smooth and well-cooked. For the pakoras, combine besan, chopped onions, potatoes, spinach, red chilli powder, pounded red chilli, cumin powder, coriander powder, baking soda, and salt. Add water gradually to make a thick batter. Heat oil and fry small portions of the batter until the pakoras are golden and crispy. Remove and set aside. For the tarka, heat ½ cup oil and add hing, cumin powder, whole dried red chillies, curry leaves, red chilli powder, and turmeric powder. Fry for a few seconds until aromatic, then pour the hot tarka over the curry. Finally, add the fried pakoras to the curry, gently mix, and let them simmer for a few minutes so they absorb the delicious curry. Serve hot with rice or naan. ❤️