Bhatia Fusion · New dishes from leftovers
Pakora Saag
Fried dumpling vegetable
A quick, spicy (tikho) tomato, ginger and green-chilli gravy in which ready-made pakoras (fried fritters) are simmered briefly, finished with coriander. Uses up: pakoras (fried fritters). Eaten piping hot with phulko at any meal.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat the oil in a pan over a medium flame. Add the finely chopped tomatoes and sauté for a few minutes, then pour in ½ cup water.
Add the finely chopped green chillies, chopped ginger, salt and all the spice powders. Mix well and simmer until the tomatoes are cooked down and the gravy thickens.
Add the pakoras to the tomato gravy and simmer for .
Serve hot, garnished with chopped coriander leaves.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
With phulko, at any meal; best eaten piping hot.
Recipes mentioned here
Nutrition
EstimatedPer serving
380 kcal
- Protein
- 9 g
- Carbohydrate
- 33 g
- Fat
- 25 g
We estimate about 2 servings from the weight of the dish.
Whole recipe
760 kcal
- Protein
- 17 g
- Carbohydrate
- 65 g
- Fat
- 49 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara, shared by Jaya Gajria Bhatia.
See the original recipe and photos