Karhi Pakora

Ingredients:

For Karhi:

Yogurt 2 cup

Gram flour (besan) 3 cup

Water 6 cup

Butter 2 tbsp

Fenugreek seeds (mathi) 1/2 tsp

Cumin seeds 1/2 tsp

Turmeric 1 tsp

Whole red chilies 5

Bay leaves 3

Red chili powder 1 tsp

Salt 1 tsp

For Pakoras:

Gram flour (Besan) 3 cup

Water as required

Garnish:

Butter 1 tbsp

Red chili powder 1/2 tsp

Method:

For Karhi:

First beat the yogurt and mix in 3 cups of gram flour. Mix until there are no lumps. Add 3 cups of water and mix well.

Heat the oil in a saucepan and add the fenugreek seeds and cumin seeds.
When the cumin seeds crack, add the bay leaves, whole red chilies, red chili powder, turmeric and salt; Stir for a few seconds.

Add the yogurt mixture and keep stirring until the karhi comes to a boil.

When karhi boil add 3 cups of water and let it boil and turn the heat to medium low. Stir occasionally and let the kadhi cook for between 2 hours.

For Pakoras:

Mix 3 cup of gram flour (besan) with as required water and mix well until there is smooth.

Whip the basen batter using a spoon in a circular motion for about 2-3 minutes. Batter wil become light and fluffy.

Heat the oil in a pan. The oil should be about 1/2 inch deep.

Place about 1 tablespoon of batter into the oil. The pakoras will be softer if they are shallow fried.

Fry the pakoras until golden brown.

Add the pakoras to the hot kadhi and let it boil on low-medium heat for approximately 10 minutes.

Garnish:

Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and paprika. 

Pour over the karhi when ready to serve.