Bhatt Ki Pakodi Curry
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Bhatt Ki Pakodi Curry is a beloved Kumaoni specialty where small, spiced pakodis made from ground black soybeans (Bhatt) are simmered in a tangy yogurt-based gravy. I grind the soaked beans into a coarse paste with ginger and chilies, then fry them until they are crisp and golden. These nutty pakodis then soak up the flavors of the tempered curd curry, becoming soft and flavorful. It is a high-protein meal that provides great warmth during the cold mountain winters. I recommend serving it with steamed red rice for an authentic experience.
Ingredients
Cooking Instructions
Tips & Secrets
- Whisking the bean paste properly is the secret to making pakodis that are soft on the inside and crispy on the outside.
- Always stir the yogurt gravy continuously until it boils; this ensures a perfectly smooth and professional-grade texture.
- Adding a pinch of asafoetida (hing) to the tempering enhances the digestive properties and aroma of the dish significantly.
Nutritional Information(Per 250ml)
285 kcal
14g
16g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.