Pakoda kurma/pakora korma( chickpea flour fritters in coconut curry).

Ingredients

• Ingredients for Pakoda
• Bengal gram flour/ Chickpea flour-1cup
• Rice flour-1/4cup
• Onion medium( thinly sliced)-1
• Green chilly( thinly sliced)-3
• Ginger and Garlic( minced)-2 tablespoons
• Baking soda-1/4 teaspoons
• Turmeric powder-1/4 teaspoons
• Salt to taste
• Oil to deep fry
• Ingredients for Kurma
• Fresh Coconut( shredded)-1/2cup
• Ginger-2"
• Garlic cloves-6
• Fennel seeds/ Aniseed-2 tablespoons
• Red chili powder-2 teaspoons
• Coriander powder-3 teaspoons
• Turmeric powder-1/4 teaspoons
• Coriander and Curry leaves- few
• Salt to taste
• Oil required
• Tempering
• Green cardamom-2
• Cloves-3
• Cinnamon-2"
• Bay leaf-1

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Preparation

• In a large bowl add bengal gram flour and rice flour. To the flour mixture add the onions, green chilly, minced ginger and garlic, turmeric powder, baking soda, required salt and required water.
• Make a thick batter. Heat enough oil in a pan, when hot drop the thick batter into balls. Deep fry these pakodas till golden brown.
• Drain and place the pakodas on paper towel.To make Kurma-Grind fresh coconut along with ginger, garlic, fennel seeds, red chilli powder, turmeric powder into smooth and fine paste.
• Heat few tbsps of oil in a pan, when oil is hot add the tempering spices and fry until the aroma releases.
  
• Add the ground paste to whole spices and fry on medium heat until the oil separates on the sides of pan.
• Add required water to the ground paste( let the gravy be little thin as the pakodas tends to absorb the gravy.) Season the gravy with salt, add the coriander leaves and curry leaves.
• Allow the gravy to boil for few minutes. Once the kurma is done, turn of the heat and add the prepared pakodas to the kurma.
• Allow the pakodas to be soaked in kurma for atleast 15 minutes. Serve hot Pakoda Kurma with Kuska( rice made with coconut milk), Jeera rice or Chapati.

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