Potato Dumplings in Yogurt Gravy

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A very popular Aloo pakora/ Aloo vada/ Potato Dumplings in thick, rich and delectable yogurt gravy.

Ingredients:

For Potato Dumplings (Aloo Pakoras)

2 cups potatoes boiled and mashed coarsely.

½ cup chopped onion

1 teaspoon chopped green chillies

½ cup chopped coriander leaves

½ teaspoon turmeric powder

Salt to taste

1 cup besan/gram flour

Oil for deep frying

Water

For Yoghurt gravy

3 medium onions, ground into a paste

3 tbsp garlic paste

2 inch stick of cinnamon

1/2 tsp black peppercorn

8-10 cloves

1 tsp coriander powder

1 tsp turmeric powder

Salt

1 tsp Red chili powder

3 full cups thick yogurt

3/4 cup oil

Fresh coriander leaves, chopped – for garnish

Method:

For Potato Dumplings (Aloo Pakoras)

• Mix besan, water and to form a dip thick enough to thickly coat back of a spoon. Keep aside.
• Mix other ingredients except oil and divide the mixture into 8 portions, shape into round balls and keep aside.
• Heat oil in a wok for deep frying
• Coat each of the potato balls in the gram flour batter and deep fry until golden brown in color.
• Drain on absorbent paper and keep aside.

For Yoghurt Gravy

• Heat up oil in a pan. Add the cinnamon, black peppercorn and clove; when they sizzle add the onion paste and fry it at medium heat for about 10 – 15 mins or till oil separates.
• Add the garlic paste, coriander powder, turmeric, salt and red chili powder and about a cup of water.
• Fry till dry and the oil separates, for about 12-15 minutes.
• Blend the yogurt smooth in a blender. Switch of the heat of the pan, and add the blended yogurt to pan.
• Add about 2 cups of water and switch on the heat and simmer for about 5 minutes.
• Switch off the heat.
• Just before serving, add the Aloo pakoras to the pan and simmer with the Aloo pakoras for about 5-8 minutes at medium heat.
• Garnish with fresh coriander and serve with rice/pulav or naan.