Tasty Karhi Pakora Recipe

Karhi Pakora Recipe

Karhi Pakora is a delicious yogurt-based curry with crispy fritters, a delightful combination of flavors and textures. Here’s a recipe to try:

Ingredients:

For the Kadhi (Yogurt Sauce):

• 1 ½ cups yogurt (full-fat or 2% works)
• ½ cup besan (gram flour)
• 3 tbsp neutral oil
• 1 sprig curry leaves
• ½ tsp fenugreek seeds (methi dana)
• ¼ tsp carom seeds (ajwain)
• 2 cloves garlic (or 1 tsp garlic paste)
• ¾ tsp red chili powder
• ¾ tsp cumin powder
• ¾ tsp coriander powder
• ¾ tsp turmeric powder
• 1.5 tsp salt
• 3 green chilies (whole)
• 5 cups water (adjust according to desired consistency)

For the Pakora (Fritters):

• 1 ½ cups besan (gram flour)
• ¾-1 tsp salt
• 1 tsp chili flakes (optional)
• ½ tsp chili powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• ⅓ tsp carom seeds (ajwain)
• 1 diced onion (optional)
• 2 diced green chilies
• ¾ tsp baking powder
• Oil for deep frying

Instructions:

1. Make the
   In a bowl, combine gram flour, salt, chili flakes (if using), chili powder, coriander powder, cumin seeds, carom seeds, chopped onion (if using), green chilies, and baking powder. Gradually add water to form a thick batter, similar to pancake batter consistency.
   
2. Whisk Yogurt and Besan:
   
   In a separate bowl, whisk together yogurt and gram flour until smooth. Pour this mixture into the pot with the spices.
   
3. Prepare the Kadhi:
   In a pot, heat oil over medium heat. Add curry leaves, fenugreek seeds, and carom seeds. Let them splutter for a few seconds. Add garlic and saute until fragrant.
   
4. Simmer the Kadhi:
   Add red chili powder, cumin powder, coriander powder, turmeric powder, and salt. Stir well and bring the mixture to a boil. Reduce heat, simmer for 10 minutes, whisking occasionally to prevent burning.
   
5. Fry the Pakoras:
   Heat oil in a separate pan for deep frying. Once hot, dip a spoon or your fingers in water and scoop portions of the pakora batter. Gently slide them into the hot oil. Fry until golden brown and crispy. Drain on paper towels.
   
6. Assemble the Karhi Pakora:
   Once the kadhi has simmered for 10 minutes, add water to achieve your desired consistency. Add the fried pakoras to the kadhi and simmer for another 2-3 minutes.
   
7. Tadka (Optional):
   In a small pan, heat oil. Add cumin seeds and let them splutter. Add chopped chilies and fry for a few seconds. Pour this tadka over the karhi pakora.
   
8. Serve:
   Enjoy karhi pakora hot with steamed rice or roti.

Tips:

• You can adjust the amount of chili powder according to your spice preference.
• For a richer flavor, use ghee instead of oil.
• Some people prefer to whisk the yogurt mixture with water before adding it to the pot. This creates a thinner kadhi.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid curdling the yogurt.
  
  Conclusion
  
  
  Karhi Pakora is delightful and flavorful dish that combines tanginess of yogurt based curry with crispy texture of fritters. It’s a perfect comfort food and the table format makes it easy to follow recipe. With simple ingredients and a few steps you can create this delicious meal at home. Enjoy it with steamed rice or roti for satisfying and heartwarming experience.