Kadhi Pakora is a traditional North Indian dish that combines a creamy, tangy yoghurt-based curry with crispy gram flour ...

Aloo pyaaz pakoras are a classic winter treat ... Pair it with green chutney or a tangy aloo curry for an extra flavour boost. Fresh methi leaves mixed with gram flour and spices make for a wholesome ...

Continue following the same method for frying the rest of the pakora batter in batches. Once fried, set them aside. For the gravy: 1. Using the same pan, add coriander seeds, green chilli ...

Stir in the curry powder and cook for a further 30-40 ... the flavours will intensify as it stands.) For the pakoras, in a large mixing bowl, mix the thawed vegetables with the chopped coriander ...

In a bowl, add the onions, ginger, green chilli, coriander and curry leaves ... 4. Deep-fry the pakoras again at 170°C (a drop of batter should sizzle and then float) to get the right golden ...

Heat enough oil in a kadhai on medium flame to deep fry pakoras. 2. In a medium bowl, add grated tofu and shredded palak, prepared coarse masala of ginger-green chilli, chopped onions, coriander ...

Drain the potatoes, pat dry with kitchen paper, then crush in a large bowl with the curry powder and gram flour ... Evenly space the pakoras in the air-fryer drawer, working in batches if needed ...