Friday, 10 August 2012

Potato Dumplings in Yogurt Gravy

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


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

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
1 tsp Red chili powder
3 full cups thick yogurt
3/4 cup oil
Fresh coriander leaves, chopped – for garnish


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.


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