Pakore Ki Karhi

Pakore Ki Karhi Recipe - Vegetarian Food from Rajasthan, India

Region / culture: India, Rajasthan | Preparation time: 6 hours | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pakore Ki Karhi is a traditional North Indian dish that combines crispy fried pakoras with a tangy and creamy yogurt-based curry. This dish is a popular choice for special occasions and festivals, as it is both delicious and satisfying.

History

Pakore Ki Karhi has its roots in the state of Punjab, where it is a staple dish in many households. The combination of crispy pakoras and creamy curry is a perfect balance of flavors and textures that has been enjoyed for generations.

Ingredients

Mungdal: 100 g
salt: 1.5 tsp
curd: 200 g
Red chilly powder: 1 tsp
Whole dried red chilly: 2
coriander powder: 1 tsp
curry leaves: 3-4
turmeric powder: 1 pinch
baking soda: a pinch
oil for frying pakoras: 2 cups
mustard seeds: 0.5 tsp
oil for tempering: 2 tbsp

How to prepare

Soak the dal for 5–6 hours.
Strain it and grind it in a grinder.
Strain the curd through a strainer.
Add 1 tsp of salt, 0.5 tsp of red chilly powder, 0.5 tsp of dhaniya, and 2 tsp of mungdal paste and haldi. Mix well and set aside.
Now take the dal and add 0.5 tsp of salt, 0.5 tsp of red chilly powder, 0.5 tsp of dhaniya, and soda. Mix well.
Heat oil in a kadahi and fry small-sized pakories until golden brown.
Now heat oil in a kadahi and add the tadka of mustard seeds, hing, and kari patta.
Add the mixture of curd. Cook it for 10–15 minutes. Add the pakories and cook for 3-4 minutes.
Finally, add the tadka of red chilly powder. Serve hot with Shahi Gatte and Missi Roti.

Variations

Add vegetables like spinach or onions to the pakora batter for added flavor and nutrition.
Use different spices like garam masala or cumin seeds for a different flavor profile.

Cooking Tips & Tricks

Make sure to soak the dal for at least 5-6 hours to ensure that it grinds smoothly.

- Fry the pakoras in small batches to ensure that they cook evenly and become crispy.

- Be careful when adding the curd mixture to the hot oil, as it can splatter.

- Adjust the spices according to your taste preferences.

Serving Suggestions

Serve Pakore Ki Karhi hot with steamed rice or roti for a complete meal.

Cooking Techniques

Soaking and grinding the dal

- Frying the pakoras

- Making the curry base

- Tempering the curry with spices

Ingredient Substitutions

You can use besan (gram flour) instead of mungdal for the pakoras.

- Greek yogurt can be used instead of regular curd for a creamier texture.

Make Ahead Tips

You can prepare the pakoras in advance and store them in an airtight container. The curry can also be made ahead of time and reheated before serving.

Presentation Ideas

Garnish the Pakore Ki Karhi with fresh coriander leaves and a sprinkle of red chilly powder for a pop of color.

Pairing Recommendations

This dish pairs well with Shahi Gatte and Missi Roti for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 15g per serving

Proteins

Protein: 10g per serving

Vitamins and minerals

This dish is a good source of calcium, vitamin C, and iron.

Alergens

This dish contains dairy (curd) and gluten (from the dal and pakoras).

Summary

Pakore Ki Karhi is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Pakore Ki Karhi is a delicious and comforting dish that is perfect for special occasions or a cozy meal at home. With its crispy pakoras and creamy curry, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe. It was a hot summer day, and I was visiting my friend Rani in her cozy little kitchen. As soon as I walked in, I was greeted by the delicious aroma of spices and frying pakoras.

Rani had a mischievous twinkle in her eye as she handed me a piece of crispy pakora to try. It was perfect - crispy on the outside, soft and fluffy on the inside, with just the right amount of spice. I knew I had to learn how to make these myself.

I asked Rani for the recipe, and she laughed and said it was a family secret that had been passed down for generations. But she could teach me how to make it if I promised not to share it with anyone else. I eagerly agreed and watched as she began to gather the ingredients.

The key to a good Pakore Ki Karhi, Rani explained, was the perfect balance of spices and the right consistency of the yogurt sauce. She showed me how to make the pakoras first, mixing together chickpea flour, water, and spices to form a thick batter. Then she dropped spoonfuls of the batter into hot oil and fried them until they were golden brown and crispy.

While the pakoras were frying, Rani moved on to the karhi. She whisked together yogurt, chickpea flour, and water, then added in a blend of spices that included turmeric, cumin, coriander, and chili powder. She let the mixture simmer on the stove, stirring occasionally to prevent lumps from forming.

Once the pakoras were done and the karhi had thickened to the perfect consistency, Rani combined the two together in a large pot. She let the flavors meld together for a few more minutes before serving the dish over steamed rice.

As I took my first bite, I was transported back to my childhood, sitting in my grandmother's kitchen as she cooked up a storm. The flavors were rich and comforting, the perfect combination of spicy and tangy. I knew I had found a new favorite dish.

Over the years, I practiced making Pakore Ki Karhi over and over again, tweaking the recipe here and there to suit my own tastes. I added extra garlic for a more robust flavor, or a dash of garam masala for a hint of warmth. Each time I made it, I thought of Rani and her secret family recipe, grateful for her generosity in sharing it with me.

I shared the recipe with my own children and grandchildren, passing it down through the generations just like Rani had done with me. And each time we gathered around the table to enjoy a steaming bowl of Pakore Ki Karhi, I felt a sense of connection to my roots, to the women who came before me and who had taught me the art of cooking.

As I sit here now, in my own kitchen, preparing a batch of Pakore Ki Karhi for dinner tonight, I can't help but smile at the memories this dish brings back. It's more than just a recipe - it's a piece of my history, a link to the past that I will always cherish. And as I take my first bite, savoring the flavors and aromas that fill the air, I am grateful for the gift of good food and the love that goes into every dish I make.