The BEST recipe for Kari Pakora!!

I have tried so many different versions of Kari Pakora, but this one HAS TO BE MY FAVORITE ONE SO FAR! Thanks to my Sabin Maami, in the UK who very lovingly shared this recipe with me while I was living in London for studies. I used to love her Kari, I made a few changes to this recipe, but its inspired by her recipe. You can also watch this recipe on my YouTube channel.

First the Kari:

Ingredients:

Large onion 1

Tomato – 1/2

Giner – 1.5 inch piece

Coriander/cilantro leaves: Handful

Green chillies – 2-3

Curry Leaves – 10-15

Oil – 4-5 Tbs

Red chilli Powder – 1.5 tsp

salt – 1.5 tsp

Haldi – 0.5 tsp

Aamchur Powder (mango Powder): 1 tsp

Baisin – gram flour – 5 TBS

Yogurt – 2 cups

Water 5-7 cups

Method:

First put the onion, cilantro, green chillies, ginger and tomato in the chopper and pulse it a few times so that its crushed.

Meanwhile, heat oil on stove and when hot, add the curry leaves in it. When the leaves start giving the aroma, add the crushed mixture from the chopper and cook for 2 minutes.

Now add the spices and mix well. Let it cook while you make the Baisin Mixture.

Whisk 5 Tbs of Baisin with Yogurt very thoroughly (or blend them in a blender alternatively) and add it to the masala mixture on the stove. Mix well and add water. Mix everything very well and cook for 40-70 minutes uncovered until it becomes slightly thick (the consistency that you want for Karhi).

Pakoras Ingredients:

Onion – 1 large, chopped

Potato – 1 large, chopped

Cilantro – 4 -5 TBS, chopped

Green Chillies – 3-5, chopped

Red Chilli Powder – 1 tsp

Salt – 1.5 Tsp

Cumin seeds – 1.5 TBS, Roasted and crushed

Coriander seeds – 1.5 TBS, Roasted and crushed

Fennel seeds – 1 tsp, roasted and crushed

Baking soda – Pinch OR 1/8th of a TSP

Aamchur Powder – 0.5 TSP

Baisin – Gram Flour – 3.5 TBS Heaped

Oil – for frying

Method:

Mix all the ingredients EXTREMELY THOROUGHLY with hands and leave it for 60 minutes. The vegetables will leave excess water which will make the the mixture nice and thick, even without adding any water.

If you are in a hurry then add very little water and mix thoroughly again. Add water in little amounts, 1/4 – 1/2 cup should be a good amount.

Take little mixture and fry it up. Don’t touch them with a spoon until they have come into their proper form (or else they will break), and turn them or take them out once they are nicely golden brown.