1: gram flour 7 to 8 small mugs
2: onion 2 medium (sliced)
3: green chilli 6 (sliced)
4: salt 1 tbs
5: red chilli powder tbs
6: fresh coriander 1 cup
7: dry fenugreek leaves 2 tbs
8: anar dana 2tbs (dry pomegranate)
9: cumin seeds 1&1/2 tsp
10:coriander seeds 1 tbs
11:water as much required
CURRY:
1: gram flour 1 cup
2: yogurt 1/2 kg
3: onion 2 medium size (sliced)
4: tomatoes 2 medium size (chopped)
5: ginger & garlic 2&1/2 tbs
6: red chilli powder 2 tbs
7: salt 2 tbs
8: turmeric 1 ts
9:garam masala powder 1 tbs
10:oil 1 cup
11:water 1 glass
12:i jug of water (extra to make the curry)
13: ghee 3 tbs
CURRY RECIPE:
1: in a blender add the yogurt, water and blend to mix it well and place it in a bowl.
2: now add the gram flour in the blender and fill it with water and blend.
3: heat oil add the onions and cook so they get soft, then add the ginger & garlic paste and fry till they get golden on high flame.
4: now add the tomatoes, salt, turmeric, red chilli powder mix cook on high flame till the oil comes on the surface and the masala is made.
5: then add the gram flour and water mixture, yogurt and water mixture and extra 1 jug of water mix well, wait for a boil and cook on low to medium for 20 to 25 minutes and starts to get thick.
PAKORA RECIPE:
1: in a bowl add the gram flour, all the spices, onions, green chilli add the water slowly and mix it to make medium batter.
2: heat the oil and add the batter and make pakora, fry them on medium flame till golden.
3: remove them and place on paper towel to drain extra oil.
4: then add the pakora in the curry (do not add too many pakoras as they will absorb the curry if so can add extra water and cook a little more).
5: add the tadka, garma masala and simmer for 3 to 5 minutes.
6: serve hot.