Friday, 16 May 2014

Karhi pakora

Karhi is yogurt base curry thickened with chickpea flour. It is a very much liked by one and all. A famous dish specially during the rainy moonsoon days. One the curry is ready, fried vegetable fritters are added which act as a dumpling. And then the curry is tempered with curry leaves and cumin seeds.
It is a delicious dish though needs a little time to cook.
Recipe is in two parts. First one is to make the curry and second part is about making pakoras/fritters. Fritters can be with one vegetable or as many as you want, its totally on your personal choice. I have added many but go with your taste buds here.


For Curry

Yogurt                                   500 gms
Water                                    1500 ml
Chick Pea Flour/Besan          1.5 cup
Onion                                    1
Whole green chilli                  2-3 (Optional)
Tomato                                 1
Garlic                                    1 head
Coriander powder                 1 tsp
Cumin seeds                          1 tbs
Black pepper corn                 1 tsp
Curry leaves                          8-10
Red chilies whole                   2-4
Red chili powder                   1 tsp
Salt                                       to taste
Turmeric                               1 tsp


Blend chickpea flour/besan, water and yogurt in a blender till no lumps. Use a strainer to get rid of any lumps. Pour it into a large pot.  
Put all whole spices in a muslin cloth and tie. Add the muslin cloth and powdered spices to the yogurt mix.
Put the pot on stove on high heat and stir until it comes to a boil. Slow down the heat to medium low and let it cook for 2-3 hours till only 3 quarter of half is left. Take the tied spices out and discard.

Ingredients for Fritter/Pakora mix

Chickpea Flourr/Besan               2 cups
Onion                                         1 sliced
Potato                                        1 sliced thinly in long sticks
Spinach leaves                            2 cups chopped
Egg plant                                    1 cup chopped
Green chilies                               1 chopped (optional)
Salt                                            1 tsp
Chili flakes                                 1 tsp
Baking powder                          1/4 tsp
Pomegrante seeds                      1 tsp  slightly crushed
Coriander seeds                         1/2 tsp crushed 
Cumin seeds                              1 tsp
Yogurt                                       1 tsp
Garam masala                            1 tsp
Dried fenugreek                         1/2 tsp (Optional)


Mix all the ingredients by adding water and achieving the pancake consistency. Mixture should be soft but not watery.
Heat 2 inches of oil in wok/frying pan on medium high. Drop a spoonful of batter and fry until bottom looks brown and crispy. Turn over and cook on the other side. Once golden brown add to the boiling karhi, let its cook for another 15-25 mins.

Ingredients for Tempering

Onions                             1 sliced thinly
Cumin Seeds                    1 tsp
Curry Leaves                   10-12
Whole red chilies              5-6
Oil                                   4-5 tbsp


Heat the oil in pan. 
Add onions and fry till the edges starts turning golden brown. 
Add in the cumin seeds, whole red chilies and curry leaves.
Once the start crackling, pour over the hot karhi.
Serve karhi with steamed rice or chapati.


  1. I love curry and yogurt so i bet I'd love this recipe!

  2. Thanks Nancy for dropping by. All the best, wud love to hear your feed back :)

  3. What wonderful flavors in this dish, thank you for sharing!! Tweeting!! :)