Submitted by : Ainy Cooks
Ingredients For Pakoraz:
| Basan | 1 cup |
| Onion (sliced) | 1 medium |
| Lal Mirch | 1 tsp |
| Podina | as desired |
| Hara Dhania | as desired |
| Hari Mirch | as desired |
| Salt | as desired |
| Sabut Dhania | 1/2 tsp |
| Water (to make a paste) | as desired |
NOTE: Mix all ingredients n make pakoraz in oil.
Ingredients For Karhi:
| Basan | 1 cup |
| Dahi | 2 cups |
| Ginger Garlic Paste | 2 tsp |
| Onion | 1 large |
| Lal Mirch | 1 tsp |
| Haldi | 1 tsp |
| Garam Masala Powder | 1/2 tsp |
| Salt | as desired |
| Oil | 2tbsp |
Ingredients For Bhagar:
| Zeera Seeds | 1 tsp |
| Hari Mirch Sabut | 2 |
| Kari Patta | 3 |
| Oil | 1/4 cup |
Method:
- Blend yogurt and double the amount of water, add a pinch of turmeric powder, salt, a pinch of red chilli powder and besan. It should look like a butter (lassi) mixture with besan in it.
- Keep it aside for half an hour before starting to make karhi.
- Pour oil in a big pan and heat it.
- Add onions to it and fry them until brown.
- Add garlic, ginger to it and fry for 3 minutes.
- Add turmeric powder, garam masala, red chilli powder, salt and fry until oil starts floating on the top and it gives out dark reddish brownish color.
- Add the karhi/lassi mixture…..
- Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first, and let it come to a boil.
- After 3-5 boils, lower down the flame and let it cook on low flame for 30 minutes.
- Check if its thick enough and looks dark yellow and than add the pakoras in the karhi.
- Boil more for 3 minutes and don’t stir too much as the pakora can break.
- Now add up all bhagar ingredients in oil and then pour on the karhi.
- Serve it with chappati or bhagare rice….