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Who does not love Karhi Pkora ? Its my Favorite meal for lazy weekend Lunch, boil some rice and indulge in this gorgeous looking dish.

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Ingredients

For Karhi:

Gram Flour – ½ Cup

Yogurt – 1 ½ cup (make it sour by adding ½ tsp salt and keep outside the fridge over night)

Salt – 1 tsp

Red chili – 1 tsp

Red chili flakes – 1 tsp

Turmeric – 2 tsp

Ginger – 1-inch pcs

Garlic – 6-7 cloves

Onion – 1 medium

Water – 2-3 liters

For Pakora:

Gram Flour – ¾ cup

Onion – 1 medium, potato – 1 medium, coriander – ½ cup, green chilies – 3 to 4 – All thinly sliced

Salt – 1 tsp

Red chili flakes – 1 tsp

Cumin and Coriander – 1 tsp each (freshly crushed)

Soda bicarbonate – 1 pinch

Oil for deep frying

For Tarka:

Onion – 1 small, Garlic – 2 to 3 cloves (thinly sliced)

Cloves – 5 to 6, curry leaves – 6 to 8, Whole red chilies – 5 to 6, Cumin – 1 tsp, mustard seeds – ½ tsp

Oil – ¼ cup

Method:

In a mixer jug add all the ingredients mentioned for karhi expect water and mix well. When it is all even transfer this mixture to a large vessel and add 2-3 liters of water and cook on slow flame. You need to be careful as karhi tends to stick to the bottom of the pan so keep stirring occasionally until karhi is thick, this may take 2 or more hours.

Prepare pakoray by beating the gram flour with all the spices, small amount of water and make a thick batter. Now add all the veggies and fry the pakoras in oil till golden brown.

Transfer hot pakoras into the karhi and cover the lid and cook for another 10 -15 mins. By this time the karhi is in thick consistency. If you want crunchy pakoras so no need to cook the karhi after adding pakoras.

Prepare tarka by heating oil, fry onions and garlic till golden in color add the aromatics and add this piping hot tarka to Karhi and serve hot.

Enjoy karhi with Rice or chapati or as is