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


  • 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….


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