Manipuri Pakora Thongba (Gram Flour curry)

Ingredients

  •  250 grams Gram flour
  • 200 grams Chinese chives
  • 1 tbsp Pounded ginger
  • 1 tsp Fenugreek
  • 1+1 tsp Cumin
  • 1+ 1/2 tsp Coriander powder
  • 1+ 1/2 tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1+1 tsp Chili powder (As per your spice level)
  • 2 Indian bay leaves
  • 1/2 tsp Asafoetida
  • Salt
  • Pepper
  • 3 tbsp + 1/2 cup for shallow fry – Oil
  • 150 + 50 grams soak dry white peas(This is optional but strongly recommended. I soak the peas overnight)
  • 1/3 cup water + More for curry

Instructions:

This one is really close to my heart and brings nostalgic memories of my childhood.  Being a popular dish in the Manipuri society, you can find them in most of the cultural or ceremonial feast in the state of Manipur. Most importantly, the locals love it as an evening snack or literally just anytime.

In a medium size bowl, Take the gram flour, turmeric, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp  cumin and little salt.

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Finely chop Chinese chives and add 50 grams (approx) to the gram flour bowl. Keep aside the remaining chives for later use.

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You need to pay some attention while adding water to the flour mix. This should neither be thick nor thin. Make a smooth paste as shown below.

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In a frying pan, Heat up the oil, hot enough for shallow fry and keep it to medium flame. Drop the pakaro paste in a rounded shape into the pan as shown below.

I recommend to avoid deep fry and keep them half immersed. This helps me give them the traditional pakora shape which is unique in itself. You can say it’s a trade mark of our Manipuri gram flour pakora.

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Splash some gram flour water on the frying pan.Please be careful while doing this as oil will splatter and can sometimes be really hazardous.

This process will help create holes on the pakoras and hence resulting in creating a more spongy and soft pakoras.

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Fry them till dark brown. Remove them and keep aside. In the remaining hot oil fry 50 grams soak white peas in medium heat till crispy and keep aside for garnish.

I like them dark brown because when you put them in the curry, the color become lighter and eventually results in a perfect looking Manipuri pakoras.

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Next step is to take a  pan  (karahi/Kadai/khang)

Put 3 tbsp oil in medium high heat and add bay leaves Asafoetida, remaining cumin and Fenugreek.

Fry them for 30 seconds and add Chinese chives. Continue to fry them till crispy.

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For curry, You will need to make  a stock from soak dry white peas(pulse).  Take 150 grams peas (sometimes I add tomatoes in this process )and 1 liter (approx) of water in a container.  Cook till they become very soft.

Turn off the heat. Smash them little bit with a spatula and strain it with the help of strainer.  You will have to take only the peas stock which  will be the base of the curry.

Put the peas stock in the pan and add more water. I add around 2 liters to the peas stock. I prefer to  have more liquid in this curry.

You can now now add remaining chili power, coriander power, cumin power, some black pepper and salt. Bring them to boil.

Once it’s boiled, add the pokoras and slow down the heat and let it simmer for 15 to 20 minutes OR till the pokora become soft.

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Garnish well with the Chinese chives. Serve it hot and i am sure you will love it . This goes great with plain white rice too.

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5.0 from 2 reviews
Manipuri Pakora Thongba (Gram Flour curry)
Author: 
Recipe type: Meal
Cuisine: Manipuri
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 200 grams Gram flour
  • 200 grams Chinese chives
  • 1 tbsp Pounded ginger
  • 1 tsp Fenugreek
  • 1+1 tsp Cumin
  • 1+ ½ tsp Coriander powder
  • 1+ ½ tsp Cumin powder
  • 1 tsp Turmeric powder
  • 1+1 tsp Chili powder (As per your spice level)
  • 2 Indian bay leaves
  • ½ tsp Asafoetida
  • Salt
  • Pepper
  • 3 tbsp + ½ cup for shallow fry - Oil
  • 150 + 50 grams soak dry white peas(This is optional but strongly recommended. I soak peas overnight)
  • ⅓ cup water + More for curry
Instructions
  1. In a medium size bowl, Take the gram flour, turmeric, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp cumin and little salt.
  2. Finely chop Chinese chives and add 50 grams (approx) to the gram flour bowl.
  3. Keep aside the remaining chives for later use.
  4. Make a smooth paste.
  5. In a frying pan, Heat up the oil, hot enough for shallow fry and keep it to medium flame.
  6. Drop the pakaro paste in a rounded shape into the pan.
  7. Splash some gram flour water on the frying pan.
  8. Fry them till dark brown.
  9. Remove them and keep aside.
  10. Next step is to take a pan
  11. Put 3 tsbp oil in medium high heat and add bay leaves Asafoetida , remaining cumin and
  12. Fenugreek
  13. Fry them for 30 seconds and add Chinese chives.
  14. Continue to fry them till crispy.
  15. For curry, You will need to make a stock from soak dry white peas(dal).
  16. Take 150 grams peas and 1 liter (approx) of water in a container.
  17. Cook till they become very soft.
  18. Turn off the heat.
  19. Smash them little bit with a spatula and strain it.
  20. Put the peas stock in the pan and add more water.
  21. Add remaining chili power, coriander power, cumin power, some black pepper and salt.
  22. Bring them to boil.
  23. Once it's boiled, add the pokoras and slow down the heat and let it simmer for 15 to 20 minutes OR till the pokora become soft.
  24. Garnish well with the Chinese chives. Serve it hot and i am sure you will love it .

38 comments

  1. Without Chinese chives can we cook pakora?? Because we are not living in manipur anymore… plz rply

    1. Anjali
      Apologies for replying late. You can try with spring onion leaves.
      Please let me know how it goes.
      Regards
      Zeri

  2. Thanx 4 d recipe

    1. You are welcome Geeta and thanks or visiting my blog
      Zeri

  3. Ene pashot ki hotel GI pakoura malle

    1. This is a one of the very popular veggie dish.

    2. Wht is it called and whts the lil round balls on thr

    3. Dee , Have a look at this here 🙂

    4. Nice one Zeri…its basically besan ka pakora will try this variation??

    1. Sushila , yes it’s really really good

    1. Abdul, Thanks . Yes it’s really nice

  4. Aaaah teen tarey , very nicely presented !!!

    1. Thanks Debbie. Nangee chafu amuba du da amuk tousey.

    2. Yarey matam chap charey !!!

    3. Hoi tourasey :):) phone tourakey.

    4. Hoi lets take it forward!!

  5. Yam hangoi ko yengbada kei kei manli

  6. Chabiyu Chabiyu yamna haogani…..

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