A classic karhi pakora with tangy yogurt-besan curry, soft pakoras, and a spiced baghaar of curry leaves and dried chilies.
Calories
330kcal
Protein
10g
Carbs
24g
Fat
21g
Dry roast the besan until fragrant without changing its color, then blend it with yogurt until smooth. Heat oil, temper with curry leaves, fenugreek, and carom seeds, add garlic and spices, then whisk in the yogurt-besan mixture and water until smooth.
Add whole green chilies, bring the karhi to a boil, then simmer for about 45 minutes while stirring occasionally until it turns smooth and lightly runny.
Mix the pakora ingredients into a thick batter, then fry small spoonfuls in hot oil until deep golden and crisp.
Once the karhi is ready, add the fried pakoras, bring it back to a gentle boil, then switch off the heat.
Heat oil for the final tempering, add curry leaves, cumin, and dried red chilies, then pour the sizzling baghaar over the karhi before serving.
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