Karhi with Onion Pakora

“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.karhi3

Karhi with Onion Pakora

Makes 10-12 portions, and can be kept in the fridge for 3 to 4 days, or frozen.

Karhi Ingredients:

¾ cup Chickpea Flour
750 g Plain Yogurt
6 cups Water
1/2 tsp. Salt
1/2 bulb Garlic
45 g Ginger (About 2 inches)
1 Large Onion
1 tsp. Cumin Seed
1 tsp. Mustard Seed
2 tsp. Kasoori Methi
15 Curry Leaves (Optional)
1 Kashmiri Chili
¼ tsp. Asafoetida (Optional)
3 tsp. Turmeric
1/2 tsp. Garam Masala
1 ½ tsp. Chili Powder
1 ½ tbsp. Salt
3 Tbsp. Mustard Oil

Pakoras Preparation Ingredients:

1 Medium Onion
1 Cup Chickpea Flour
3 Tbsp. Yogurt
½ tsp. Salt
+ Water as required
+ Oil for Deep Frying

Directions:

  • 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.APC_0462
    • 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.APC_0465
    • 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.APC_0474
    • 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.IMG_2236
  • 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.Karhi1
  • Refrigerate or freeze any leftovers.

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3 Comments Add yours

  1. Megala says:

    Looks amazing!

    Like

  2. virdidevinder says:

    wow !!!

    Like

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