4 Serves
94 Mins
Whisk together gram flour, yogurt, turmeric, and water in a large mixing bowl to create a smooth curry base.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
189 µg / 400 µgCalcium
270 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
139 mg / 420 mgPhosphorus
401 mg / 1,250 mgPotassium
999 mg / 4,700 mgSodium
485 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
7 g / 28 gSugar
23 g / 50 gSaturated Fat
1 g / 20 gCholesterol
1 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Prepare the pakora batter by mixing gram flour with water, salt, and spices, then fry spoonfuls in a frying pan with cooking oil until golden brown.
In a large pot, heat cooking oil and temper with mustard seeds, curry leaves, and onions until fragrant.
Pour the yogurt mixture into the pot and simmer over low heat, stirring occasionally, until the curry thickens.
Gently add the fried pakoras to the simmering curry, season with salt and pepper, and serve hot.
2
g14
g32
g
Uzbek
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