Karhi Pakora

Ingredients [Pakora]

  • Bsisan (Gram flour): 2 cups
  • Pissi laal mirchen (Red chilli powder): 1¾ tsp
  • Kuti laal mirchen (red chilli flakes): 1 tsp
  • Namak (Salt): 1½ tsp
  • Zeera (Cumin seeds): 1 tsp
  • Sabut dhaniya (Whole coriander): 1 tsp [slightly crush with hands]
  • Ajwain (Carom seeds): 2 pinches
  • Metha (Baking) soda: ⅛ tsp
  • Piyaz (Onion): 1 large
  • Sabz dhaniya (Green coriander): 2 tbs
  • Sabz mirchen (Green chillies): 2-3
  • Pani (Water): as required


Step 1: Add Baisan (Gram flour), Namak (Salt), Pissi laal mirchen (Red chilli powder), Kuti laal mirchen (Red chilli flakes), Ajwain (Carom seeds), Zeera (Cumin seeds), Sabut dhaniya (Whole coriander), Metha (Baking) soda in a bowl and mix well. Add Sabz dhaniya (Green coriander), Sabz mirchen (Green chillies), Piyaz (Onion) and mix. Gradually add water while mixing to make a thick paste.

Step 2: Fry Pakory at medium to low flame for 2-3 minutes at each side.

Ingredients [Karhi]

  • Dahi (Yogurt): ½ kg
  • Zardy ka rung (Yellow food colour): ¼-½ tsp
  • Baisan (Gram flour): ¾ cup
  • Pani (Water): 6 glasses
  • Piyaz (Onion): 1 medium
  • Tamatar (Tomatoes): 2 medium
  • Lehsan (Garlic): 2 cloves
  • Adrak (Ginger): 1 inch
  • Pani (Water): 2-3 tbs
  • Oil: ½ cup
  • Pissi laal mirchen (Red chilli powder): 4 tsp [level]
  • Namak (Salt): 2 tsp [to taste]
  • Haldi (Turmeric powder): ½ tsp
  • Zeera (Cumin seeds): 2 tsp
  • Pani (Water): 8 glasses


Step 1: Add Dahi (Yogurt), Zardy ka rung (Yellow food colour), Baisan (Gram flour) in a bowl and mix well. Gradually add Pani (Water) [6 glasses] and mix well.

Step 2: Blend Piyaz (Onion), Tamater (Tomatoes), Lehsan (Garlic), Adrak (Ginger), and Pani (Water) 2-3 tbs to make a smooth paste.

Step 3: Add Oil, Tamater (Tomatoes) paste in a pan, and mix well. Add Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), Zeera (Cumin seeds), mix and cook at medium flame till oil separates.

Step 4: Add Dahi (Yogurt) mixture prepared previously, Pani (Water) [8 glasses], mix, and cook at medium flame till it starts to boil. Keep mixing during this so that the mixture does not stick to the base.

Step 5: Cover and cook at low flame for 4-4½ hours and keep stirring in between.

Step 6: Add Pakory, mix, and switch off the flame.

Ingredients [Tarka]

  • Oil: ¼ cup
  • Lehsan (Garlic): 2-3 cloves [sliced]
  • Sabut laal mirchen (Whole red chillies): 8-10


Step 1: Add Oil, Lehsan (Garlic) in a frying pan and cook till Lehsan (Garlic) becomes light pink. Add Sabut laal mirchen (Whole red chillies), mix for 10 seconds, and pour on Karhi.