Sweet and sour yogurt curry. Yummy fritters dipped in juicy curry

About:

Sweet and sour yogurt curry made with chickpea flour, yogurt, and some spices. The chickpea flour fritters are dipped in yummy curry and can be eaten with steamed rice, nan, roti or any type of bread of your own choice.

Taste and texture:

This curry tastes sweet and sour. Creamy in consistency and medium spicy

Ingredients:

Ingredients used for making the chickpea flour fritters are as follows:

Chickpea flour 1 cup

Salt 1 and 1/2 tsp or as per taste

Garam masala powder 1 tsp

Chopped onions 1 cup

Baking powder 1/4 tsp

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Instructions:

Into a bowl take chickpea flour and add the chopped onions into it, some salt, garam masala powder, baking powder and by gradually adding lukewarm water into it keep mixing with hand and make a think batter. The batter should be thick enough to be fried easily because the too soft batter will make the fritters spread into the oil and will look flat once fried.

When done with mixing. Heat oil into a deep frying pan or karahi and drop a small portion of the fritters one by one into the heated oil. Make sure to lower the flame before putting the batter into the oil. Fry these for few minutes and flip them in between to make sure they are well fried from all sides. Once they look good and changes in color they are done. Take them out and drain the excess oil. Place them on a tissue paper so as to soak excess oil from the fritters and keep these aside for later use.

Below images are shown to follow the steps:

Take chickpea flour and onion into the bowl

Make a batter of chickpea flour, chopped onions, salt, baking powder, and garam masala.

Drop a portion of the batter one by one into the hot oil to deep fry.

Once they look fried and changes in color take them out

Drain excess oil and put them on a tissue paper to get rid of excess oil and keep aside for later use

Ingredients:

Ingredients used for making the yogurt curry are as follows:

Chickpea Flour 1/2 cup

Yogurt 1 cup ( whisked)

Salt 1 and 1/2 tsp or as per taste

Onions chopped 1 cup

Aesophidita or hing 1 tsp

Garam masala powder 1 and 1/2 tsp

Ginger paste 1/2 tsp

Garlic paste 1/2 tsp

Cumin seeds 1/2 tsp

Coriander powder 1/2 tsp

Sugar 1 tbsp

Oil 2 tbsp

Clarified butter 2 to 3 tbsp

Green chili chopped as per taste

Coriander paste 1 tsp or use some coriander leaves on top for taste.

Water 3 cups

Instructions:

Heat a pan. Add 2 tbsp of oil, put some cumin seeds and allow it to splutter. Then add ginger and garlic paste, chopped onions and green chili into it and sauté them a little. Then add the chickpea flour and keep stirring in low flame until they change in color and looks cooked. Pour the whisked yogurt and mix along with 3 cups of water and let it simmer. Add garam masala powder, turmeric powder, Aesophidita I.e hing, salt, cumin powder, coriander powder, sugar, and mix. Let it boil in low or medium flame and stir occasionally. Slowly the gravy starts to thicken. Once the gravy gets thick stir it and add some coriander paste. You may also add some coriander leaves. Finally, add some clarified butter on top and mix.

Below images are shown to follow the steps: