1. Sour curd - 2 cups
2. Besan (Refined Gram Flour) - 2 cups for karhi and 4 tbsp for karhi
3. Potaoes peeled and chopped into very small pieces - 1cup
4. Onions chopped- 4 tbsp
5. Garlic chopped - 1 tbsp
6. Ginger chopped - 2 tbsp
7. Green Chillies chopped - 4
8. Tomatoes chopped 1/2 cup
9. Salt
10. Haldi
11. Lal Mirch (Red Chilly) Powder
12. Methi/Methre ( Fenugreek Seeds)
13. Sabut Lal Mirch ( Red Chillies Whole) - 3 (optional)
14. Cloves - 5
15. Black Cardamom - 2
16. Cinnamon - 2 sticks
17. Peppercorns - 10
18. Kasoori Methi - 1 tsp
19. Cooking Oil (for frying)
20. Baking soda 1/8 tsp
21. For Seasoning: Desi Ghee, Jeera (Cumin seeds), Heeng (Asafoetida) Powder, Red Chilliy powder
METHOD
2. Besan (Refined Gram Flour) - 2 cups for karhi and 4 tbsp for karhi
3. Potaoes peeled and chopped into very small pieces - 1cup
4. Onions chopped- 4 tbsp
5. Garlic chopped - 1 tbsp
6. Ginger chopped - 2 tbsp
7. Green Chillies chopped - 4
8. Tomatoes chopped 1/2 cup
9. Salt
10. Haldi
11. Lal Mirch (Red Chilly) Powder
12. Methi/Methre ( Fenugreek Seeds)
13. Sabut Lal Mirch ( Red Chillies Whole) - 3 (optional)
14. Cloves - 5
15. Black Cardamom - 2
16. Cinnamon - 2 sticks
17. Peppercorns - 10
18. Kasoori Methi - 1 tsp
19. Cooking Oil (for frying)
20. Baking soda 1/8 tsp
21. For Seasoning: Desi Ghee, Jeera (Cumin seeds), Heeng (Asafoetida) Powder, Red Chilliy powder
METHOD
STEP 01- PREPARATION OF PAKODAS
1. Mix together 2 cups besan, 1 tsp salt, 1/4 tsp red chilly powder, a pinch of baking soda, 1 cup chopped potatoes, 2 tbsp chopped onion, 1 tbs chopped ginger, 3 chopped green chillies and a little water to form a thick batter.
2. Heat oil in a karhai/pan.
3. When the oils is heated, pour dollop of batter into it and fry them until golden brown in colour. Take out and keep aside.
4. Repeat till all the pakodas are fried.
1. Mix together 2 cups besan, 1 tsp salt, 1/4 tsp red chilly powder, a pinch of baking soda, 1 cup chopped potatoes, 2 tbsp chopped onion, 1 tbs chopped ginger, 3 chopped green chillies and a little water to form a thick batter.
2. Heat oil in a karhai/pan.
3. When the oils is heated, pour dollop of batter into it and fry them until golden brown in colour. Take out and keep aside.
4. Repeat till all the pakodas are fried.
STEP 02 - PREPARATION OF KARHI
1. Mix together 2 cups of sour curd, 4 tbsp Besan, 1 tsp salt, 1/2 tsp Haldi & 1/4 tsp Lal Mirch) in 3 glasses of water.
2. Heat 4 tbsp oil in a pan and fry 3 whole red chillies (optional) till they start changing colour. Put 2 tbsp chopped onions,1 tbsp chopped garlic and 1 tbsp chopped ginger and stir till they become translucent. Add 1/2 tsp Methi dana and stir till it is golden brown in colour taking care that it does not get burnt. Add black cardamom, cinnamon sticks, black peppercorns, cloves and stir for a few seconds. Add chopped tomatoes and stir. Pour the Curd-Besan mix.
3. Keep stirring till it starts boiling. Add kasoori methi rubbed in palms. Reduce heat and let it simmer till desired consistency is reached.
4. 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 SEASONING
For special seasoning (optional) 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. This is the ultimate version of karhi pakoda. For other versions of Karhi, basic as well as advanced, please type Karhi on the search bar on the left hand top corner.
2. Karhi goes very well with plain boiled rice or roti.
3. In case the curd is not sour enough, add amchoor powder or squeeze some lemon juice after it is ready, to make it sour as per taste.
4. One may like to save extra pakodas in the freezer for subsequent use. It will save you the hassles of making pakodas each time.
5. One can also procure any fresh or frozen pakodas from the market and use them instead of preparing them from the scratch.
1. Mix together 2 cups of sour curd, 4 tbsp Besan, 1 tsp salt, 1/2 tsp Haldi & 1/4 tsp Lal Mirch) in 3 glasses of water.
2. Heat 4 tbsp oil in a pan and fry 3 whole red chillies (optional) till they start changing colour. Put 2 tbsp chopped onions,1 tbsp chopped garlic and 1 tbsp chopped ginger and stir till they become translucent. Add 1/2 tsp Methi dana and stir till it is golden brown in colour taking care that it does not get burnt. Add black cardamom, cinnamon sticks, black peppercorns, cloves and stir for a few seconds. Add chopped tomatoes and stir. Pour the Curd-Besan mix.
3. Keep stirring till it starts boiling. Add kasoori methi rubbed in palms. Reduce heat and let it simmer till desired consistency is reached.
4. 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 SEASONING
For special seasoning (optional) 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. This is the ultimate version of karhi pakoda. For other versions of Karhi, basic as well as advanced, please type Karhi on the search bar on the left hand top corner.
2. Karhi goes very well with plain boiled rice or roti.
3. In case the curd is not sour enough, add amchoor powder or squeeze some lemon juice after it is ready, to make it sour as per taste.
4. One may like to save extra pakodas in the freezer for subsequent use. It will save you the hassles of making pakodas each time.
5. One can also procure any fresh or frozen pakodas from the market and use them instead of preparing them from the scratch.
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