Preparation Time : 10 minutes
Cooking Time : 45 minutes
Serves : 6-8
Ingredients :
For the Pakoras :
1 cup Gram Flour
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Dried Raw Mango Powder
1 tsp Cumin Seeds
1 Medium Onion chopped
1/s tsp Salt
Oil for deep-frying the pakoras
For the Karhi :
3 cups Yoghurt
1 cup Garm Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 Medium Onions, thinly sliced
6-8 Garlic Cloves, finely chopped
2 tsp Salt
4 tbsp Oil
For the Tempering :
1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 tsp Dried Raw Mango Powder
A pich of Asafoetida
2 tbsp Oil
Method :
For the Pakoras :
1. Mix all the spices and Gram flour together.
2. Gradually add 1/2 cup water whilst beating the batter. When light and fluffy add the onion. Leave for atleast 15 minutes to rise.
3. Heat the oil to smoking point in a wok. Gently drop 1tbsp of batter into the hot oil. Deep fry the pakoras until crisp and golden.
4. Similarly prepare the remaining pakoras until all the batter is used up.
5. Keep the pakoras aside until required.
For the Karhi :
1. Mix 7 cup of water, yoghurt and gram flour in a mixing bowl beating continuously to ensure the mixture is smooth.
2. Stir in the remaining spices.
3. Heat the oil in a wok, add the garlic and fry until brown.
4. Add the onion, frying until well browned.
5. Pour in the yoghurt mixture, bring to the boil and simmer for 15-20 minutes stirring constantly.
For the Tempering :
1. Heat the oil in a frying pan, stir in the ingredients for the tempering for a minute or so and pour over the karhi.
2. Add the pakoras just before serving.
3. Serve with boiled rice and onion salad.
Cooking Time : 45 minutes
Serves : 6-8
Ingredients :
For the Pakoras :
1 cup Gram Flour
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Dried Raw Mango Powder
1 tsp Cumin Seeds
1 Medium Onion chopped
1/s tsp Salt
Oil for deep-frying the pakoras
For the Karhi :
3 cups Yoghurt
1 cup Garm Flour
1 tsp Cumin Seeds
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 Medium Onions, thinly sliced
6-8 Garlic Cloves, finely chopped
2 tsp Salt
4 tbsp Oil
For the Tempering :
1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1 tsp Dried Raw Mango Powder
A pich of Asafoetida
2 tbsp Oil
Method :
For the Pakoras :
1. Mix all the spices and Gram flour together.
2. Gradually add 1/2 cup water whilst beating the batter. When light and fluffy add the onion. Leave for atleast 15 minutes to rise.
3. Heat the oil to smoking point in a wok. Gently drop 1tbsp of batter into the hot oil. Deep fry the pakoras until crisp and golden.
4. Similarly prepare the remaining pakoras until all the batter is used up.
5. Keep the pakoras aside until required.
For the Karhi :
1. Mix 7 cup of water, yoghurt and gram flour in a mixing bowl beating continuously to ensure the mixture is smooth.
2. Stir in the remaining spices.
3. Heat the oil in a wok, add the garlic and fry until brown.
4. Add the onion, frying until well browned.
5. Pour in the yoghurt mixture, bring to the boil and simmer for 15-20 minutes stirring constantly.
For the Tempering :
1. Heat the oil in a frying pan, stir in the ingredients for the tempering for a minute or so and pour over the karhi.
2. Add the pakoras just before serving.
3. Serve with boiled rice and onion salad.
