Capsicum Cucumber Pakoda Curry
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Capsicum Cucumber Pakoda curry is a delicious curry that goes well with hot rice and rotis. Capsicum and cucumber combination is one must try recipe. The Pakodas could be offered as snacks for kids.
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Ingredients
For the curry
- 4 Onions big, ground to paste
- 5 Tomatoes ripe big, grated to puree
- 2 tbsp Oil
- 1/4 teaspoon Ginger garlic paste
- 1 pinch Asafetida big pinch
- 1 tbsp Gram flour mixed in 3 tablespoons water without lumps
- 1/2 teaspoon Turmeric Powder
- 1.5 teaspoon Kashmiri Red chili powder
- 1/4 teaspoon Dry mango powder
- 2 teaspoon Dry fenugreek leaves crushed
- Cilantro finely chopped, for garnishing
- Salt as per taste
- 4 Cloves
- 1 Bay leaf
- 3 Cardamom
- 1 Cinnamon medium
- 1 teaspoon Fennel seeds
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Instructions
- Take chopped capsicum , chopped cucumber in a wide bowl . Add gram flour , hing , ginger garlic paste , salt , garam masala , hot oil, cilantros.Mix well to a moist dough like consistency . Pakoda mix shouldn’t look too runny nor scooping tight .
- Sprinkle water when required to adjust the consistency of Pakoda mix .
- Heat oil for deep frying in a wok . Take small portions of Pakoda mix in a fork and drop the mix in hot oil . Maintain a low to medium flame for even frying . Fry both sides till golden and crunchy .
- Take the pakodas out from the oil . Drain the excess oil and transfer to a plate .
- Let’s prepare the curry . Heat oil in a wok . Fry the whole spices , fennel seeds ,ginger garlic paste .
- Add the onion paste and sauté until raw smell leaves . Add the dry powders . Sauté in oil . Then add grated tomato purée . Mix . Add hing , salt . Add a glass of water . Cover and cook until oil floats on top .
- Now add the fried pakodas . Add dried fenugreek leaves , Besan water mix and cook for another 3 minutes in low to medium heat .
- Garnish with cilantros .
- Capsicum Cucumber Pakoda curry is ready . Serve hot .
Notes
- Hot oil ensures crispy pakodas
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