KARRHEE CURRY:Mix everything till its smooth and no lumps left.Add 1 liter water and cook on medium flame. Stirring often so it should not stick in the bottom. Cook till its reduced to half or one third and thick in consistency. Lower the flame to avoid burning. PAKORAS:Mix everything with little water. Deep fry pakoras. Keep in strainer for 5 minutes then add in karrhi. Cook on least flame for 5 minutes.BAGHAAR:When ready, dish out Karrhi in pan and pour Baghaar on top.