Pakistan – Curry Pakora

By Ayesha Umar

Pakistan own great ethnic and cultural diversity. It is not a common cuisine in different countries but it is common in Pakistan because of its tradition and culture. This cuisine is characterized by a blend of various regional cooking traditions.



• Half kilo gram yogurt
• Quarter of garbanzo bean flour
• 2 onions
• 1 table spoon of ginger paste
• 1 table spoon of garlic paste
• 1 table spoon of crushed coriander seeds
• Half table spoon of cumin
• 1 table spoon of red chili
• Half table spoon of turmeric
• Salt
• 1 tomato



• Half kilo gram of garbanzo bean flour
• 2 onions
• 1 potato
• 3 green chilies
• 1 table spoon of coriander
• Half table spoon of cumin
• Salt
• 1 table spoon of red chili
• A pinch of Baking soda

Method of making pakora

Take half kilogram of garbanzo bean flour then add 2 mashed onions in long strips, 1 potato totally crushed, 3 green chilies chopped, and 1 table spoon of coriander, half table spoon of cumin, add salt as you needed and a pinch of baking soda and add water and make a thick paste of these things and deep fry it separately in oil.

Method of making curry

First you have to fry chopped onion in oil until they gets light brown color, then add chopped garlic and ginger and fry it more with onions. When they are fried add 1 cup of water in it then add chopped tomato and all the mixture of spices and fry them in it and make gravy of it. After this add yogurt and garbanzo bean flour with 6 glass of water in it and then add all other spices in it add leave it for 2 hours on slow heat. When the viscosity of garbanzo bean flour increases add pakora in it and leave it on slow heat for 10 minutes.


Add 3 table spoon of oil in a sauce pan and add a pinch of trachyspermum ammi (ajwain) in it, little bit of cumin seeds, and chopped green chili.

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