Karhi Pakora

Karhi Pakora

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We all have an endlessly unique love affair with karhi.
Karhi is a gram flour (besan) and yogurt-based sauce with fritters of pakoras.
AmmiNaani/Daadi or Khala/Phuppi; at least one of the five knows how to prepare the best karhi in every desi family, either side of the Wagah Border, regardless.

Ingredients:

  • Yogurt 1/2 kg
  • Gram Flour 6 tbsp
  • Onion 1 Medium-sized
  • Salt 1/2 tsp
  • Red Chili Powder 1-1/2 tsp
  • Ginger & Garlic Paste 1 tbsp
  • Turmeric 1/2 tsp
  • Water 4 cups
  • Lemon Juice 1 tbsp
  • Dried Fenugreek 1 tsp
  • For Bhagaar:
  • Whole Red Chilies 4-5
  • Curry Leaves 10-12
  • Oil 1/2 cup
  • White Cumin Seeds 1tsp
  • For Pakoray:
  • Gram Flour 200 gm or 1-1/2 cup
  • Salt 1/2 tsp
  • Chili Powder 1/2 tsp
  • Soda Bicarb 1/4 tsp
  • Coriander Leaves 1 tbsp
  • Green Chilies 2
  • Onions (Chopped) 2 tbsp
  • Green Onion 1

Cooking Directions

  1. Blend yogurt in a blender with gram flour, onion, salt, red chili powder, garlic, ginger, turmeric and 2 cups of water.
  2. Pour this mixture in a pan with remaining 2 cups of water.
  3. Keep mixing till it starts boiling and then add dried fenugreek and lemon juice.
  4. Cook it for more 10 minutes till it become thick.
  5. For Pakoray:
    Mix gram flour, salt, chili powder, soda bicarb, onion, green onion, coriander leaves and green chilies with water.
  6. Mix very well for 5 minutes and make a thick paste.
  7. Heat up oil in a frying pan and pour a little mixture of pakora in oil.
  8. Change side of each pakora once its golden brown from one side.
  9. For Bhagaar:
    Heat up oil and fry curry leaves, white cumin seeds and whole red chilies and keep aside once the colour transforms.
  10. Now add Pakoray to your Karhi
  11. Finally, pour this bhagaar over Karhi too and serve with rice or naan.
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