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.

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.
  • 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.