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What you need:

For the pakora:

2 cups of graham flour (besin)

1/2 teaspoon asfoetida (heeng)

1/4 tsp salt

1/4 tsp chili powder

1/2 cup water

For the gravy 

1/2 cup besin

1 cup butter milk

1 cup plain yogurt

1 tsp fenugreek and cumin seeds

3 whole dried chiles or 1 tsp chili powder

1 tsp turmeric

2 cups of water
What you do: 

1. Mix pakora ingredients until they pass the float test.

2. Float test: drop some batter in cup of water. If it floats to the top it is ready. If it sinks, keep mixing it until it passes the test. 

3. Refrigerate batter for a few hours or overnight.

4. Fry pakoras in oil heated medium to high heat. The oil is heated up enough when you see holes in the surface of the pakora

5. Drain and soak in water

Start the gravy

1. Combine buttermilk, yogurt, water and spices

 2. Heat oil over medium high heat and add in yogurt mixture. Stir constantly over heat so it doesn’t separate.

3. The mixture will boil and thicken.

4. Squeeze the water out of the pakoras and put them in the gravy to soak in for about 30 minutes.


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