How to make Karhi Pakora Recipe

 Karhi Pakora Recipe

Ingredients For Karhi: 

Yoghurt: 1 kg

Besan (Gram Flour) : 1/2 kg

Ginger Garlic Paste: 5 Tablespoons

Haldi (Turmeric) : 1 Teaspoon

Red Chilli: 2 Tablespoons

Garam Masala: 1 Teaspoon

Food Color (Optional): 1/4th teaspoon

Lemon Salt (Tartari): 1/2 Teaspoon

Zeera (Cumin Seeds) : 1/2 Teaspoon

Coriander (Powder) : 2 Teaspoons

Methi Dana (Mustard Seeds) : 1/2 Teaspoon

Cooking Oil : 3 Tablespoons

Salt : 1 Tablespoon ( or As Required)

Ingredients For Pakora: 

Besan (Gram Flour) : 1/2 kg

Maida : 125 Grams

Potatoes: 1 kg

Baking Powder : 1/2 Teaspoon

Onion : 2 Pieces

Ajwayen (Carom Seeds) : 1/2 Tablespoon

Zeera (Cumin Seeds) : 1 Tablespoon

Coriander (Crushed) : 1 Tablespoon

Qasoori Methi : 2 Tablespoons

Red Chilli Powder : 1 Tablespoon

Green Coriander : As Required

Green Chilli : As Required

Salt : 1 Tablespoon

Preparation Method:

1. To make the pakoras, mix together the chickpea flour, all-purpose flour, cumin seeds, red chili powder, turmeric powder, and salt in a bowl. Gradually add water and mix until a thick batter is formed.
2. Heat oil in a pan for deep-frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown. Drain on a paper towel to remove excess oil.
3. To make the karhi, mix together the yogurt, water, ginger-garlic paste, cumin seeds, coriander powder, red chili powder, and salt in a pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
4. Add the fried pakoras to the karhi and simmer for an additional 5 minutes.
5. Serve hot with rice or roti.