Karhi Pakora

For Karhi:

Ingredients:-

* 8 tablespoon gram flour
* 1.5 cups sour yogurt
* Salt (to taste)
* 1 tablespoon red chili powder
* 2 teaspoons turmeric powder
* 1/2 teaspoon cumin powder
* 1 teaspoon Blackseeds (Kalonji)
* 1 tablespoon coriander powder
* 2 sliced onions
* 2 tablespoons ginger-garlic paste

For Pakoras: 
– 1 cup gram flour
– 1/2 cup chopped coriander leaves
– 1/2 cup chopped onion
– Salt (to taste)
– 1/2 cup chopped mint leaves
– 1/2 teaspoon red chili powder
– 1/2 teaspoon cumin seeds
– Oil for frying

Method for Pakora:

1. Make a thick paste with all above mentioned ingredients  (not too thick or runny).
2. Let the mixture rest for at least 1 hour.
3. Heat oil in a wok and deep fry pakoras.
4. keep them aside.

Method for Karhi:

1. Mix gram flour, sour yogurt, salt, turmeric, red chili powder, coriander powder, ginger-garlic paste and water into a fine paste.
2. Transfer to a pan. Add black seed (Kalonji), sliced onion, and some curry leaves. Add water.
3. Boil on high flame, keep stirring until it comes to a boil, then simmer for 1 or 1 and half hour, adjusting water level.
4. Add pakoras (no extra cooking needed as they’re soft).

Tarka (Tempering):

1. Heat 1/2 cup oil in another pan.
2. Add:
* 10-15 curry leaves
* 1 sliced onion
* 8-10 red whole button chilies
* 4-5 Green chilies
* 1 heaped tablespoon cumin seeds

3. Pour tarka into karhi

Its ready to serve!

Enjoy with Zeera or boiled rice.