Karhi is a very nutritious food rich with vitamins, mineral and calcium. It is considered a difficult recipe and one needs to be very careful while cooking it. In this Karhi Recipe I have tried to give detailed instructions so that if followed correctly the result will be a perfect Karhi every time.

Karhi Recipe consists of three components, the Base, the Pakoras and the Tarkha. I have listed each component’s ingredients separately to avoid confusion. The Karhi Recipe’s instructions tie into one another so they are left combined. Let’s Start!

The Video

Ingredients

The Base

• Yogurt 1 Kg
• Gram Flour 1/4  Kg (baisan in Urdu)
• Dry coriander powder 1 table spoon
• Red chili powder 2 tsp.
• Salt 2 tsp.
• Turmeric powder ½ tsp.
• Garam masala powder 1 tsp.
• 1 cup water.

The Pakoras

• Gram Flour 1/4 Kg (baisan in Urdu)
• 1 medium sized Onion sliced thinly
• 1 medium sized Potato sliced and cubed thinly
• Red chili powder 1 tsp.
• Salt 1 tsp.
• Dry coriander seeds 1 tsp.
• Baking soda ½ tsp.
• Ajwain ½ tsp.
• Zeera ½ tsp.
• Oil for frying 1 liter

The Tarkha

• ½ teaspoon coarsely ground red chili
• Zeera 1 tsp.
• Ghee or oil ½ cup

Method

1. Beat yogurt with a beater (or you can use a blender) until smooth, then set aside.
2. Into 1 cup water water add 2 teaspoons red chili powder , 2 teaspoons salt, coriander powder, turmeric, and garam masala powder and keep beating until everything mixes well.
3. Now add 250 grams of gram flour and keep beating until everything is mixed;
4. Add the yogurt to this mix and mix until well combined.
5. Now pour this mixture in a cooking pan and add 2 ½ liters of water and put the pan on high flame – this is our Karhi base.
6. Keep stirring until it comes to boiling point;
7. Let it cook for ½ hour on a low flame, stir it off and on so that it does not burn;
8. Now in the remaining 250 grams of gram four, Add, potatoes, onions, baking soda, coriander, ajwain and zeera and 1 teaspoon of salt and chili powder;
9. Mix it with water to make a thick and smooth paste;
10. Put 1 liter oil in a karahi for frying;
11. Put some water in a bowl and put a large strainer in the bowl;
12. Let the oil heat on a high flame and use a table spoon to drop spoonfuls of the prepared paste in heated oil;
13. Keep turning these balls over for smooth heating and browning;
14. When the pakoras are brown take them out with a strainer and put them in the bowl of water which we have already got ready;
15. Leave the pakoras in water just for 30 seconds, strain the water and add them to Kurhi.
16. Now in a frying pan put ½ cup of ghee or oil and put it on medium heat;
17. Add 1 teaspoon of zeera, stir for 15 seconds; add coarsely ground chili and stir for 5 seconds;
18. Pour this onto the already cooked Karhi.

The delicious Karhi is ready, serve with roti or boiled rice.

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