Monday, April 11, 2011

Karhi Pakora by Chef Shireen Anwar

Yogurt                                               1/2 kg
Water                                                6 cups
Gram flour (chanay ka aata)         6 tbsp heaped
Salt                                                    1 1/2 tsp
Turmeric powder (haldi)               1 tsp
Chili powder (lal mirch powder)  1 tsp
whole red chili (sabut lal mirch)   6
Curry leaves                                     15

Ingredients for Baghaar
Clarified butter (Ghee)                         1/2 cup
White cumin seeds (safaid zeera)    1 tsp
Garlic                                                       1 tbsp (crushed)
Curry leaves                                           10 to 12
Onion                                                      2 tbsp (chopped)

Ingredients for Pakora
Gram flour (chanay ka aata)                                1 cup heaped
Onion                                                                       1 cup (sliced)
Potato                                                                       1 (chopped very finely)
Coriander leaves (hara dhania)                         2 tbsp
Green chilies                                                          3 (chopped)
Salt                                                                           1/2 tsp
Crushed coriander seeds (kuta hoa dhania)   1 tsp
Cumin seeds (zeera)                                            1/2 tsp
Crushed red pepper (kuti lal mirch)                   1/2 tsp
Baking soda                                                            1/4 tsp
Oil                                                                              for deep frying
Water                                                                         as required

Mix yogurt and gram flour with 6 cups of water and mix them well, add whole red chili, salt, turmeric powder, chili powder, curry leaves, cook it , stirring continuously till karhi starts boiling, cook for 15 minutes till thick, remove from flame and give baghaar.

Method for Baghaar
Heat Clarified butter (ghee), add chopped onion, fry till light golden, add crushed garlic, brown slightly, then add cumin seeds  and curry leaves, add to the Karhi, cover immediately.

Method for Pakora
In a bowl mix  gram flour, sliced onion, finely chopped potato, coriander leaves, chopped green chilies, salt, crushed coriander seeds, cumin seeds, crushed red pepper, baking soda, make batter of thick smooth consistency with water as required, make into Pakoras and deep fry till light golden, add to Karhi.


  1. i cooked it n it was very tasty :)

  2. Great :) thanks for liking it and a Big thank you to our Pakistani chefs :)

  3. Add 1 tsp ginger garlic and 1 onion finely chopped in the Karhi will add more flavor 😊

  4. It should b cooked for 3 to 4 hours after a boil.