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YOGHURT & CHICKPEA FLOUR CURRY
11

YOGHURT & CHICKPEA FLOUR CURRY

NUTRITION
HEALTHY RECIPES
Oct 19, 2024

YOGHURT AND CHICKPEA FLOUR CURRY

Yoghurt and chickpea flour curry is a North Indian dish known for its richly tangy flavour and warm, comforting texture. The curry here is a yoghurt-based curry which has thickened with gram flour (besan) and flavoured with turmeric, cumin, and red chilli powder; crispy onion pakoras are added to the curry in a pleasing contrasting texture. Not only are pakoras the perfect accompaniment to the cooler weather, but also have crisps incredibly well melded into a smooth and creamy curry base. Yoghurt and chickpea flour curry is served mainly with steamed basmati rice or roti, along with yoghurt and chickpea flour curry.

RECIPE CATEGORY

Lunch, Dinner, Entrée

SERVING SIZE

1

CUISINE

Indian, North Indian

PREPARATION / TECHNIQUES

Pan-Fry, Simmer, One-Pot Wonder, Fry

OCCASION / HOLIDAY

Comfort Food, Weeknight Dinner, Diwali, Family Meals

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegetarian, Gluten-Free

DISH TYPE

Curry, Main Dish

INGREDIENTS

  • 100 ml yogurt
  • 1 tbsp gram flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp cumin seeds
  • 1/4 tsp red chilli powder
  • 1/4 onion, finely chopped
  • 1 tbsp oil (for frying pakoras)
  • Salt, to taste

FULL NUTRITIONAL INFORMATION (PER SERVING)

  • Calories:220
  • Protein: 8g
  • Fat: 12g
  • Carbohydrates: 20g
  • Fibre: 3g
  • Sodium: 150mg

PREPARATION OF YOGURT AND CHICKPEA FLOUR

  • Prepare the yoghurt mixture: Take 100 ml of yoghurt in a bowl. Now mix 1 tablespoon of gram flour, a small amount of turmeric powder, red chilli powder, and salt into it. Mix approximately 200 ml water. Whisk well and let it sit.
  • Make the pakoras: Mix finely chopped onion along with 1 tsp of gram flour and a pinch of salt in another bowl. Add some water to it for a thick batter. When the oil is ready, gently add small quantities of the batter to the pan. Fry those portions till they turn golden brown and crispy. Serve on paper towels.
  • Temper the curry: Heat half a teaspoon of oil in another pan and add cumin seeds; when they crackle, add the prepared yoghurt mixture and stir well so that it doesn’t curdle. Let it boil.
  • Simmer the kadhi: Now simmer this curry at low heat with occasional stirring till the mix turns creamy in consistency, about 10-15 minutes. Season with salt to taste.
  • Add the pakoras: Once the desired consistency is achieved, add these gently fried pakoras into it. Simmer it for another 5 minutes in such a way that the pakoras may absorb the flavours.
  • Serve: Serve it hot with steamed rice or roti accompanied by chickpea flour curry.

PREP TIME

10 minutes

COOKING TIME

25 minutes

TIPS

  • Mix the gram flour and yoghurt well without any lumps in it.
  • Boil constant stew on low fire until it does not curdle.
  • Fry pakoras just before serving if you like a crunchier texture.

VARIATIONS

  • Add green chillies to the pakora’s batter for that spicier taste.
  • Additional nutrients can also be included with the pakora batter, such as spinach leaves or methi leaves.
  • Kadhi is quite rich if you add cream to the mix of yoghurt.

PREPPING AND STORAGE

  • Fridge: You can refrigerate yoghurt and chickpea flour curry for up to 2 days. Reheat over the stove.
  • Freezing: The curry can be frozen, excluding the pakoras, for up to 1 month. Fry fresh pakoras before serving.

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