“You have to come over and taste this!” She had me at pakora!
This dish will feed a small crowd, it’s not difficult or too time consuming but it is flavourful and satisfying. Making it a perfect dish for impressing company. It has everything you need, savory, crispy fried pakoras in a complex blend of spices, with a modest tang from the yogurt base. These pakora are very basic, not wanting to compete with the karhi but serve as a crunchy vehicle for its delivery.
Don’t get crazy and try to make this with fat-free yogurt, either! To achieve the right texture you will want at least a 3% yogurt. (I can hear some of you reading this saying, “Fat free dairy? As if! So 1990’s.” You are my people and I love you.) Speaking of “as-if’s”, if you are not familiar with “asafoetida” you are not alone. I had never heard of it, much to Quidee’s surprise as it is a common ingredient in indian cuisine. It is a digestive aid, particularly used in dishes featuring high protein pulses, legumes and lentils. It also has sort of a flavour enhancing effect. If you can find it in your area add it in, if not don’t worry you can skip it.
Karhi with Onion Pakora
Makes 10-12 portions, and can be kept in the fridge for 3 to 4 days, or frozen.
|¾ cup||Chickpea Flour|
|750 g||Plain Yogurt|
|45 g||Ginger (About 2 inches)|
|1 tsp.||Cumin Seed|
|1 tsp.||Mustard Seed|
|2 tsp.||Kasoori Methi|
|15||Curry Leaves (Optional)|
|¼ tsp.||Asafoetida (Optional)|
|1/2 tsp.||Garam Masala|
|1 ½ tsp.||Chili Powder|
|1 ½ tbsp.||Salt|
|3 Tbsp.||Mustard Oil|
Pakoras Preparation Ingredients:
|1 Cup||Chickpea Flour|
|+||Water as required|
|+||Oil for Deep Frying|
- Prepare the Karhi;
- In a mixing bowl, whisk the yogurt to remove any lumps.
- To the yogurt, whisk in the water and then the chickpea flour. Set aside.
- Finely dice the Garlic, Ginger and Onion
- In a wok or deep skillet, heat the mustard oil.
- To the hot oil add the cumin seed, mustard seed, Kasoori Methi, Curry Leaves, Kashmiri chili, Fenugreek Seeds, and Asafoetida. Sauté 2 to 3 minutes.
- Add the onion, ginger and garlic. Sauté until the onion is soft and browned.
- Add the turmeric powder, garam masala, red chili and salt. Sauté 2 to 3 minutes.
- Whisk the chickpea flour, yogurt and water mixture, the combine it with the spices in the wok.
- Stir continuously until the sauce comes to boil to avoid lumps.
- When the sauce has come to a boil, reduce the heat to medium low, cover and simmer for 45 minutes.
- Prepare the Pakora;
- Heat the oil for deep-frying.
- Peel and dice the onion.
- In a bowl, combine the chickpea flour, yogurt, and salt.
- Slowly mix in water until the mixture is about the constancy or pancake batter.
- Whisk out any lumps, and then stir in the onion.
- When the oil is ready for frying, use a tablespoon to drop dollops of the mixture into the hot oil.
- Be sure not to over crowd the oil.
- Fry until the pakoras are a deep golden brown and crispy.
- Remove from the oil and set aside.
- When you are ready to serve, remove the Kashmiri chili from the karhi and fold the in the pakora.
- Serve with rice and/or roti.
- Refrigerate or freeze any leftovers.