Pakora Thongba (Spicy Pakora Curry)

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Pakora Thongba (Spicy Pakora Curry)

Pakora Thongba (Spicy Pakora Curry) is a traditional Indian recipe (from Manipur) for a classic curry of deep fried vegetarian pakoras in a green pea and chickpea curry base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spicy Pakora Curry (Pakora Thongba).

prep time

15 minutes

cook time

30 minutes

Total Time:

45 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Vegetarian Recipes Bean Recipes Indian Recipes

This is another classic Manipuri curry, this time using deep-fried pakoras as the base and serving them in a spicy tomato-based gravy.

Ingredients:

For the Pakoras:
120g (1 cup) Gram (chickpea) Flour
1 Onion, sliced into strips
3 green chillies, chopped
Handful Of Coriander Leaves
1/2 tsp Turmeric Powder
1/2 teaspoon hot chilli powder (or to taste)
Salt To Taste
Oil, for deep frying

For the Curry:
1 tbsp Oil
1 tsp Cumin Seeds
1 tsp Ginger-Garlic Paste
2 Tomatoes
1/2 teaspoon Garam Masala
40g green peas
40g cooked chickpeas
Water, as needed
Fresh Coriander Leaves, to garnish

Method:

In a bowl, mix together the gram flour, onion, coriander leaves, and spices then add in just enough water to make a thick batter.

Heat oil in a wok, deep pan or deep fryer to 180C. When the oil is hot drop in the batter by the tablespoon to make the pakoras. Fry these until golden brown and crispy, turning them over to ensure the cook evently. Remove with a slotted spoon and drain on kitchen paper as you fry the next batch.

Place another pan over medium-high heat. Once the pan is hot add the 1 tbsp oil and use to fry the cumin seeds for 40 seconds until they splutter. Now stir in the ginger-garlic paste, stir frying fof 60 seconds before adding the chopped tomatoes.

Cook the tomatoes for a few seconds until soft then add the spices and salt. Mix in enough water to form a gravy then add the peas and chickpeas.

Bring to a boil, reduce to a simmer and add the fried pakoras. Continue simmering for a few minutes to allow the flavours to meld.

Garnish with chopped coriander leaves and serve with rice or roti.