1. Sour curd - 2 cups
2. Besan (Refined Gram Flour) - 2 cups for pakodas and 4tbs for Karhi
3. Spices: Salt, Haldi, Lal Mirch (Red Chilly) Powder, Methi/Methre ( Fenugreek Seeds), Sabut Lal Mirch (Red Chillies Whole) - 3, Kasoori Methi 1 tsp
4. Baking soda 1/8 tsp
5. Oil for frying
6.For Tempering - Desi Ghee (Clarified Butter),Jeera ( Cumin seeds), Heeng (Asafoetida) Powder, Red Chilliy powder
METHODSTEP 01- PREPARATION OF PAKODAS
1. Mix together 2 cup besan, 1 tsp salt, 1/4 tsp red chilly powder, a pinch of baking soda and a little water to form a thick batter.
2. Heat app. 3 cups oil in a karhai/pan
3. When the oil is hot, pour dollop of batter into it and fry them until golden brown in colour. Take out and keep them aside.
4. Friendly Tip: Make extra pakodas and freeze them in a ziploc in the freezer, to be use the next time.
2. Besan (Refined Gram Flour) - 2 cups for pakodas and 4tbs for Karhi
3. Spices: Salt, Haldi, Lal Mirch (Red Chilly) Powder, Methi/Methre ( Fenugreek Seeds), Sabut Lal Mirch (Red Chillies Whole) - 3, Kasoori Methi 1 tsp
4. Baking soda 1/8 tsp
5. Oil for frying
6.For Tempering - Desi Ghee (Clarified Butter),Jeera ( Cumin seeds), Heeng (Asafoetida) Powder, Red Chilliy powder
METHODSTEP 01- PREPARATION OF PAKODAS
1. Mix together 2 cup besan, 1 tsp salt, 1/4 tsp red chilly powder, a pinch of baking soda and a little water to form a thick batter.
2. Heat app. 3 cups oil in a karhai/pan
3. When the oil is hot, pour dollop of batter into it and fry them until golden brown in colour. Take out and keep them aside.
4. Friendly Tip: Make extra pakodas and freeze them in a ziploc in the freezer, to be use the next time.
STEP 02 - PREPARATION OF KARHI
1. Mix together 2 cups sour curd, 4 tbsp Besan, 1 tsp salt, 1/2 tsp Haldi & 1/4 tsp Lal Mirch) with 2 glasses of water and leave overnight so that the curd becomes sour.
2. Heat 2 tbsp oil in a pan and fry 3 whole red chillies till they start changing colour. Add 1/2 tsp Methi dana and stir till it is golden brown in colour taking care that it does not get burnt. Quickly pour the Curd-Besan mix. Keep stirring till it starts boiling and starts thickening.
3. Boil for at least 20 minutes. If the mix becomes too thick, add some water but keep boiling it.
4. In case the curd is not sour enough, add amchoor powder or squeeze some lemon to make it sour.
5. Add Kasoori methi after rubbing it between your palms.
6. Add pakodas and turn off the heat. The pakodas will absorb some liquid and become tender after half an hour or so.
STEP 03 - SPECIAL TEMPERING
1. For special tempering at the time of serving, heat 2 tsp Desi Ghee, add 1/2 tsp jeera, a pinch of heeng and 1/4 tsp lal mirch powder and pour over karhi before serving.
USEFUL TIPS
1. If you do not want the hassles of making pakodas, you can get any fresh/frozen pakodas from the market and add them to karhi.
2. This is the standard version of karhi pakoda. Goes very well with plain boiled rice. Can be eaten with roti too.
3. For other versions of Karhi, basic as well as advanced, please type Karhi on the search bar on the left hand top corner.
1. Mix together 2 cups sour curd, 4 tbsp Besan, 1 tsp salt, 1/2 tsp Haldi & 1/4 tsp Lal Mirch) with 2 glasses of water and leave overnight so that the curd becomes sour.
2. Heat 2 tbsp oil in a pan and fry 3 whole red chillies till they start changing colour. Add 1/2 tsp Methi dana and stir till it is golden brown in colour taking care that it does not get burnt. Quickly pour the Curd-Besan mix. Keep stirring till it starts boiling and starts thickening.
3. Boil for at least 20 minutes. If the mix becomes too thick, add some water but keep boiling it.
4. In case the curd is not sour enough, add amchoor powder or squeeze some lemon to make it sour.
5. Add Kasoori methi after rubbing it between your palms.
6. Add pakodas and turn off the heat. The pakodas will absorb some liquid and become tender after half an hour or so.
STEP 03 - SPECIAL TEMPERING
1. For special tempering at the time of serving, heat 2 tsp Desi Ghee, add 1/2 tsp jeera, a pinch of heeng and 1/4 tsp lal mirch powder and pour over karhi before serving.
USEFUL TIPS
1. If you do not want the hassles of making pakodas, you can get any fresh/frozen pakodas from the market and add them to karhi.
2. This is the standard version of karhi pakoda. Goes very well with plain boiled rice. Can be eaten with roti too.
3. For other versions of Karhi, basic as well as advanced, please type Karhi on the search bar on the left hand top corner.
*****
No comments:
Post a Comment