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Pura Tarkari

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A special family recipe which was invented by one member of the family generations back and has been handed down.

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Ingredients

  • 4 eggs
  • 1 glass water or milk (or use a combination of the two)
  • 3 tbsp chana flour
  • 1 tsp ginger/garlic
  • 3/4-1 tsp salt (to taste)
  • 1 tsp dhana/jeeru powder
  • 1/2 tsp red chilli powder
  • 1/4 tsp tumeric
  • pinch elachi powder (optional)
  • 2 tsp chapatti flour (aato)
  • ~ 1/2 bunch cilantro (green dhana), chopped
  • Curry base:
  • 1 small onion
  • 1/2 tsp black pepper
  • 1/3 tsp gharum masala
  • 1 tin tomato, blended

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Beat all the ingredients well (except the dhana) with an egg beater. Add the green dhana and mix.

Step 2

Heat a little oil in a frying pan and fry the pura parcels, adding a few drops of oil in between as required. To form the pura parcels, first pour a ladle of egg mixture into the pan so that the surface is covered. Once the egg has set fold over two sides, and then the other two sides, to form a little square parcel. Reserve a little egg mixture for coating the puras if necessary.

Step 3

For the curry base, fry sliced onion in a little oil till starting to brown. Add the spices and the tomato and allow all to simmer together for a few minutes.

Step 4

Gently lower the puras into the sauce and spoon the sauce over them. Cook tgoether for a few minutes before serving with roti.

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The curry base and the puras can be prepared ahead of time, and the puras can be added to the base later, just before serving.

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