Pakora Karhi


Pakora Karhi is a scrumptiously tangy yougart and besan (gramflour) gravy with besan pakoras submerged in it! It is a very popular punjabi dish very famous in subcontinent. It is best served with boiled zeera rice but many people also love to enjoy it with a naan.

Last time when I made pakora karhi I had some guests over for lunch and I served it with naan and it was very tasty and filling. It was raining and this dish made it a memorable lunch.

I am sharing this simple recipe with minimum ingredients because I like to keep things simple and easy. The recipe seems a bit long but it really isn’t that much work and you will be really happy by the end result!

So lets get started!

Ingredients for gravy:

Lassi (Yogurt 2 1/2 cups mixed with 1.5 litre water)

Besan 4 tbs (make a paste with little water)

Salt 1 1/2 tsp

Red chilli powder 1 1/2 tsp

Turmeric (haldi) 1/2 tsp

Onion 1 medium sliced

Cooking oil 1/3 cup

In a jug add lassi to besan paste a little at a time so that no lumps are formed. Fry onions in the oil until golden. Add salt, chilli and haldi. Then add the besan lassi and leave to cook on medium low heat. keep stirring occasionally.

besan gravy is ready

Ingredients for pakora:

Besan 1 1/2 cup
Potato 1 medium (cut into small pieces)
Onion sliced 1 medium
Salt 1 tsp
Red chilli powder 1 1/2 tsp
Baking powder 1/2 tsp
Ajwaain 1/4 tsp
Anardaana (ground) 1 tsp
Dried coriander seeds (crushed) 1 tsp
Fresh coriander (chopped) 3 tbs
Green chillies (optional) 1-2
Water as needed

Mix all ingredients in besan and make a paste with water. Fry the pakoras on medium heat so that they cook thoroughly.



While you are frying pakoras keep checking the gravy. It must not reduce more than 2 inches. Cook thoroughly to eliminate the taste of raw besan. Check the seasoning and adjust according to your taste. If your yogurt was not tangy to begin with you might have to add juice of a couple of lemons. It all depends on what taste you prefer. When pakoras are all fried immerse them in the gravy and cook for just a  couple of minutes so that they absorb some gravy. Take out in the serving dish and prepare tarka. Heat up 1/4 cup oil in a frying pan. When heated add a tsp of zeera (cumin seeds). Remove from fire when it sizzle and changes colour. Pour over karhi and serve hot.






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