RECIPES OF PAKISTAN

Karhi

Ingredients

1 cup

1 kilo

1 tsp

1 tsp

2-3

3 tbsp

1 tsp

1/4 tsp

1 tsp

1 tbsp

1 tsp

1 medium

2-3 cloves

1 inch piece

Gram flour (basan)
Yogurt (Dahi)
Red chillie powder (adjust to taste)
Salt (adjust to taste)
Curry leaves
Oil
Coriander seeds
Tamarind paste (Imli)
Green chillies
Coriander leaves
White zeera
Onion
Garlic
Ginger

1 cup

1 tsp

1 tsp

1 tbsp

1 tbsp

1/4 tsp

1 small

1 tsp

1 tsp

Gram flour (basan)
Red chillie powder
Salt
Coriander leaves
Mint leaves
Baking powder
Onion
Green chillies
White zeera
Oil for frying pakoras

1. To prepare pakoras: Cut the onion small and mix it with basan and water to make smooth paste

2. Lightly grinnd coriander and zeera seeds with green chillies and them mix in basan mixture

3. Add all ingrdiente in the paste and set a side for 1/2 an hour

4. Fry Pakoras in deep fry pan and take them out in a plate

5. To prepare karhi: Cut onion in thin slices

6. Heat the oil and put onion in it

7. Make the paste of garlic, ginger and green chillis and then put in onion

8. Lightly grind zeera and coriander seeds and mix in onion and garlic mixture and cook on medium heat

9. Put red chillies, salt, curry leaves and tamarind paste and cook until oil appears on top

10. Meanwhile mix 1 cup of basan in yogurt and make a smooth paste by adding small amount of water

11. Add this yogurt mixture in onion mix and cook by mixing it well and keep mixing till it boils

12. Then turn heat level low and leave it cook slowly till it becomes thicken

13. When karhi becomes thick add 1 cup boiling water and let it cook again, and when it comes to boil add pakoras in karhi and then cook on low heat for 10minutes

14. Garnish with coriander leaves

15. Serve hot with chapatis or naan or paratha or idiappam or plain rice