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Curry Pakora is a popular North Indian and Pakistani dish that combines yogurt-based curry with gram flour fritters (pakoras). Here’s a traditional recipe for you:

Ingredients:

For the Pakoras

• 1 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon baking soda
• Salt to taste
• Water (to make the batter)
• Oil (for frying)
• 1 small onion, thinly sliced (optional)
• 1 small potato, thinly sliced (optional)

For the Curry

• 2 cups yogurt (well-beaten)
• 1/2 cup gram flour (besan)
• 5 cups water
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

For the Tadka (Tempering)

• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds (optional)
• 2 dried red chilies
• 10-12 curry leaves
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1/2 teaspoon asafoetida (hing)

Garnish

• Fresh coriander leaves, chopped

Instructions

Making the Pakoras

1. Prepare the Batter: In a mixing bowl, combine gram flour, cumin seeds, red chili powder, turmeric powder, baking soda, and salt. Gradually add water to make a thick batter. If using, mix in the thinly sliced onion and potato.
2. Fry the Pakoras: Heat oil in a deep frying pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels. Set aside.

Preparing the Curry

3. Mix Yogurt and Gram Flour: In a large mixing bowl, whisk together the yogurt and gram flour until smooth and lump-free.
4. Add Spices and Water: Add turmeric powder, red chili powder, and salt to the yogurt mixture. Gradually add water, mixing continuously to ensure a smooth consistency.

Cooking the Curry

5. Cook the Mixture: Pour the yogurt mixture into a large pot and bring to a boil over medium heat, stirring continuously to prevent curdling. Once it starts boiling, reduce the heat to low and let it simmer for about 30-40 minutes, stirring occasionally until it thickens.

Preparing the Tadka (Tempering)

6. Heat Oil or Ghee: In a small pan, heat oil or ghee. Add cumin seeds, mustard seeds, and fenugreek seeds (if using). Let them splutter.
7. Add Aromatics: Add dried red chilies, curry leaves, chopped onion, ginger-garlic paste, green chilies, and asafoetida. Sauté until the onions turn golden brown.

Combining

8. Add Tadka to Curry: Pour the prepared tadka into the simmering curry. Mix well.
9. Add Pakoras: Gently add the fried pakoras to the curry. Let them soak for a few minutes before serving.

Garnishing and Serving

10. Garnish: Serve hot, garnished with fresh coriander leaves.
11. Accompaniment: Enjoy your Curry Pakora with steamed rice, roti, or naan.

Enjoy your delicious homemade Curry Pakora!