Pakoras with Yogurt Curry and Flatbread
Crispy onion pakoras served in a tangy yogurt curry, with warm naan, fresh cabbage, red onion, cilantro, and two chutneys for a complete meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 12g
comfortingfestiveIndianvegetarianchickpeadairycrispycreamy
Ingredients
- 1 cup besan (gram flour)
- 1 large onion, thinly sliced
- 2 cups yogurt
- 2 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 2 tablespoons green chutney
- 2 tablespoons tamarind chutney
- 1 cup shredded cabbage
- 2 pieces naan bread
- 2 cups vegetable oil
- 1 teaspoon salt
Instructions
- 1
Mix besan, salt, and water into a thick batter; fold in sliced onions.
- 2
Heat oil in a deep pan; drop spoonfuls of batter and fry until golden.
- 3
Whisk yogurt with water, turmeric, and salt; simmer gently for 10 minutes.
- 4
Add cumin seeds to the curry and cook until slightly thickened.
- 5
Serve pakoras in the yogurt curry, topped with chutneys and cabbage.
- 6
Warm naan and serve alongside with fresh cilantro and red onion.
Tools you’ll need
- deep frying pan
- mixing bowl
- whisk
- slotted spoon
- saucepan
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