Karrhee
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INGREDIENTS
Karrhee curry:yogurt 250gms beatenBesan (gram flour) 3 tablespoon dissolved in wsterSaltChili powder Turmeric 1 teaspoon Ginger Garlic paste 1 teaspoon Vinegar 1 tablespoon Green chilis 1 chopped Curry leaves 6 to 8FOR PAKORAS:Besan (Gram flour) 1 cupSaltChili powder Turmeric 1/2 teaspoon Ajwain (carom seeds) 1/2 teaspoon Cumin seeds 1/2 teaspoon Coriander seeds 1/2 teaspoon Onion chopped BAGHAAR :oil 4 tablespoon ZerraRed whole chilisGreen chili chopped Curry leaves few
METHOD
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.
POSTED ON
22 Aug 2021
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