Pakoda Curry is one of those dishes that just makes everything better. It’s like a warm hug in a bowl. The crispy pakodas soaking up the tangy curry sauce create magic in your mouth. I learned this recipe from my mom, and it’s become my go-to comfort food. The best part? You can use any vegetables you have on hand to make the pakodas.
About the Recipe
This recipe transforms simple vegetables and yogurt into something extraordinary. The pakodas are crispy on the outside and soft inside, while the curry has a perfect balance of tang from the yogurt and warmth from the spices. It’s a popular dish in many Indian households, especially during monsoon season.
Why You’ll Love This Recipe
You’ll love how the pakodas soak up the curry while still maintaining their texture. The recipe is super flexible – use whatever vegetables you have in your fridge. The curry sauce is creamy but not heavy, and the blend of spices creates amazing flavors. Plus, it’s a great make-ahead dish as it tastes even better the next day.
Pakoda Curry
Cooking Tips
– Don’t skip the soda bicarbonate in pakodas – it makes them extra fluffy
– Beat the yogurt well before adding to avoid lumps
– Keep the curry on low heat after adding pakodas to prevent them from breaking
– Add pakodas just before serving to maintain their crispiness
Serving and Storing Suggestions
Serves 4-6 people. Takes about 1 hour to prepare. Serve hot with rice or roti. Store curry and pakodas separately if planning to eat later. The curry stays good in the fridge for 2-3 days.
Similar Recipes
- Kadhi Pakoda
- Onion Bhaji Curry
- Dahi Bhalla
Nutrient Benefits
This dish offers protein from yogurt and besan, fiber from vegetables, and essential minerals from spices. The yogurt aids digestion, while besan provides plant-based protein. The variety of vegetables adds different vitamins and minerals to your meal.
Pakoda Curry
Ingredients
For Curry
- 1/2 kg Sour Curd
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin seeds
- a pinch of Asafoetida
- 6 Green Chillies (slit)
- 1/2 tsp Turmeric powder
- Curry leaves (few)
- 1 tblsp minced Ginger
- 1 medium Onion (minced)
- 2 tblsp Gramflour or Besan
- 1 Tomato (large, sliced)
- Salt to taste
For pakodas
- 100 gms Gramflour or Besan
- 1 tblsp crushed Pomegrante seeds
- a few sliced Mint leaves
- 2 Green Chillies (minced)
- 1 tsp Ginger (minced)
- 1 Potata (small)
- 1 Cauliflower (small)
- 1 Carrot (small)
- 2 tblsp boiled Peas
- Salt to taste
- a pinch of Soda Bicarbonate
Instructions
- Chop the vegetables very finely.
- Mix all the pakoda ingredients together with enough water to form a thick batter.
- Drop a tsp of batter in smoking ghee and fry to a golden colour.
- Heat 3 tblsp of ghee and fry mustard, fenugreek, cumin seeds and asafoetida.
- Add onion, ginger, curry leaves and fry till soft.
- Add tomatoes, spices and salt.
- Fry till the ghee oozes out, then put in curd beaten with 4 cups water and mixed with gramflour.
- Add salt, turmeric and chillies.
- Bring slowly to a boil, reduce heat and simmer gently for 5 minutes.
- Now add the pakodas.
- Simmer till curry turns a little thick.
- Garnish with coriander leaves and sprinkle garam masala on top.
- Serve hot.
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Frequently Asked Questions
Can I make this dish ahead of time?
Yes, but prepare and store the curry and pakodas separately. Make the curry ahead and fry pakodas just before serving. This keeps the pakodas crispy and prevents them from getting too soggy.
What can I substitute for sour curd?
Regular yogurt with a splash of lemon juice works well. Let it sit for 30 minutes before using to develop tanginess. Just make sure it’s not too thin.
Can I use frozen vegetables for pakodas?
Fresh vegetables work best for pakodas. Frozen ones may release too much water and make the pakodas soggy. If using frozen, thaw and pat dry completely before using.
