Bengal gram vadai curry ( gravy with fritters )

I tried  a different version of usual vadai curry, a famous sidedish in madurai region. i made small pakoras and add them to channa curry. It tastes nice with dosa.

Ingredients:

 Bengal gram-1 cup

Onion -200 gm

 Tomato -200gm

Ginger and garlic paste- 2 tsp

 Red chilly powder-2 tsp

Coriander powder -3 tsp

Turmeric powder- ½ tsp

For pakoras:

Oil-for fry

Besan flour-1 cup

Onion – 1 no

Green chilly-4 nos

Mint leaves- ¼ bunch

Coriander leaves- ¼ bunch

For seasoning:

 Oil -2 tbsp

Cinnamon- 1 inch piece

Cloves -2 nos

Aniseeds- 1tsp

Bay leaves-1 no

Chopped mint leaves-2 tsp

Chopped coriander leaves-2 tsp

Curry leaves- 3sprig

Method:

Mix besan flour, onion, mint leaves, coriander leaves, green chilly, salt and required water. Make a pakoda batter Consistency.

Deep-fried the batter into small pakoras.

Soaked the bengal gram for 10 hour and boiled it.

Heat oil adds cinnamon, cloves, aniseeds, bay leaves, mint leaves and coriander leaves.

Add onion, ginger and garlic paste, green chilly and tomato. sauté well.

Add red chilly powder, coriander powder and turmeric powder.mix well leaves few seconds.

In addition, add cooked chana, required salt and 2 cup of water and allow boiling.

Add the pakoras before serving and garnish with coriander leaves and mint leaves.