Sunday, 25 August 2013

Pakora Karhi

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Karhi is a favourite dish of punjabis in which yogurt and gram flour are used to make a spicy and sour gravy with fried vegetable dumplings/pakoray I have read lot of karhi recipes, no doubt they are all excellent but mine one is a bit different, and here comes my recipe, the way ami used to make it...

baisan ke karhi


For gravy:

500 g yogurt (should be a bit sour)
4 tbsp gram flour (baisan)
2 medium tomatoes (finely chopped or pureed)
1 medium onion (finely sliced)
1tsbp ginger garlic paste
Salt - to taste (keeping in mind the fact that a bit of salt will also be added in pakoraz)
1 & 1/2 tsp chili powder
1/2 tsp turmeric powder
¼ cup oil
½ tsp qasoori meethi / dried fenugreek leaves
1-2 green chilis (chopped)
1/2 tsp coriander powder
1/2 tsp garam masala
1 tsp cumin seeds

For pakoras:

1-1/2 cup gram flour (baisan)
1 medium onion
2 medium potatoes
1-2 green chilies (chopped)
1 tsp cumin seeds
1 tsp coriander seeds (u can also use ½ tsp coriander powder instead of seeds)
Salt to taste
1-1/2 tsp red chili powder or chili flakes (you can adjust chili according to your own taste)
1 tsp qasori meehti

For tarka:

1/4  cup oil
1 tsp cumin seeds

a few button red chilies
a few kari patay (optional)


1) Add oil in a pan and add onion fry them until they get pinkish (you don’t want them to get brown). Add the ginger garlic paste and, tomatoes then add salt, turmeric powder, cumin seeds, and red chilies. Fry it well, using a little bit of water (fry it as you would for any other curry). 

2) Put the gram flour with yogurt in a blender and blend until it’s all nice and smooth. Once the masala is done add the yogurt mixture in with 8-10 cups of water. Let it come to a boil, keep stirring every now and then, once it starts boiling lower the heat and let it simmer let it cook for at least 1 &1/2 hour to 2 hours.

3) Once you see the gravy is getting thick (the consistency you are looking for) add in the dried fenugreek (qasoori mehti) and chopped green chilies. Let it cook for 10 minutes then turn the heat off.

For pakoray:

Add all the ingredients of pakoras in a bowl make a thick batter with water (it shouldn’t be too runny). Heat oil for deep frying, fry your pakoras (keep the size small). Once fried put them on kitchen towel/ tissue paper so the excess oil is absorbed. Then add the pakoras to karhi. Add in garam masala and coriander powder and mix it with light hand.

For Tarka: 

Heat oil in a frying pan, add in the zeera, button red chilies. once it turns brown pour it over the curry and put the lid on. Garnish your curry with fresh chopped green coriander leaves. Serve it with plain boiled rice, tarka rice or naans.