Pakora Karhi
Course: MainCuisine: PakistaniDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
1
hour30
minutesTotal time
2
hoursIngredients
- Base / Karhi
1 onion
1 cup sour yogurt
1 heaped tbsp gram flour (baisan)
½ tsp whole cumin
½ tsp red chilli powder
½ tsp turmeric powder
salt to taste
1 tsp garlic & ginger paste
curry leaves
3 cups cold water
- Pakora
1 cup gram flour (baisan)
1 tsp garlic & ginger paste
½ tsp red chilli powder
½ tsp cumin powder
salt to taste
pinch of baking soda
½ cup oil
- Baghaar
green chillies
fresh garlic (thinly sliced)
red chillies (whole)
2 tbsp oil
- Garnish
fresh coriander leaves
Directions
- Base / Karhi
- Boil and blend onion into a paste.
- In a bowl mix gram flour, yogurt and cold water.
- Add 2/3 of the onion paste, ginger & garlic paste, turmeric, salt, red chilli powder, whole cumin, and curry leaves.
- Cook the baisan for 1 – 1 1/2 hours.
- While the baisan is cooking, prepare the pakoray.
- Pakora
- In a bowl mix gram flour, red chilli powder, salt, cumin powder, ginger & garlic paste, and 1/3 onion paste to make a smooth batter. Leave to rest for 15-20 minutes.
- In a frying pan heat oil and fry the phulki/pakora.
- When the baisan is cooked, add the phulki/pakoray.
- Baghaar
- Heat oil and fry whole red chilli, green chillies, garlic. Add to the karhi.
- Garnish and serve with plain steamed rice.
