Pakodi ki Karhi Recipe
Description:
Indulge in the flavors of traditional Pakistani cuisine with this delightful Pakodi ki Karhi recipe. Originating from the heart of South Asia, this dish combines the crunch of pakoras with the tanginess of yogurt-based curry, creating a symphony of taste and texture that’s sure to tantalize your taste buds.
Recipe Category: < 15 Minutes
Keywords: Pakodi ki Karhi, Pakistani cuisine, curry, yogurt, pakoras
Nutritional Information:
- Calories: 783.5
- Fat Content: 79g
- Saturated Fat Content: 11g
- Cholesterol Content: 5mg
- Sodium Content: 729.6mg
- Carbohydrate Content: 12.4g
- Fiber Content: 5.4g
- Sugar Content: 1.3g
- Protein Content: 8.8g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Salt | 1 tsp |
| Red chili pepper | 1 1/2 tsp |
| Red chilies | 200g |
| Curry leaves | 1 sprig |
| Turmeric powder | 2 tsp |
| Baking soda | 1/2 tsp |
| Mustard seeds | 2 tsp |
| Moong dal | 100g |
| Yogurt | 1 cup |
| Hing (Asafoetida) | 1 pinch |
| Oil | For frying |
Recipe Instructions:
-
Prepare the Dal:
- Begin by soaking the moong dal in water for 5-6 hours, allowing it to soften.
- Once soaked, strain the dal and grind it in a grinder until it forms a smooth paste.
-
Prepare the Yogurt Mixture:
- Strain the yogurt through a strainer to remove any lumps.
- In a mixing bowl, combine the strained yogurt with 1 tsp of salt, 1/2 tsp of red chili powder, 2 tsp of dhaniya (coriander powder), the ground moong dal paste, and turmeric powder. Mix well to form a smooth mixture, then set it aside.
-
Prepare the Pakoras:
- In a separate bowl, take the ground moong dal paste and add 1/2 tsp of salt, 1/2 tsp of red chili powder, 1/2 tsp of dhaniya (coriander powder), and baking soda. Mix well to incorporate the spices into the dal paste.
- Heat oil in a kadhai (deep frying pan) for frying the pakoras. Once the oil is hot, carefully drop small portions of the dal mixture into the oil and fry until they turn golden brown. Remove the fried pakoras from the oil and set them aside on a paper towel to drain excess oil.
-
Prepare the Curry:
- In a separate kadhai, heat some oil and add mustard seeds, hing (asafoetida), and curry leaves to prepare the tadka (tempering).
- Once the mustard seeds start to splutter and release their aroma, carefully pour in the prepared yogurt mixture. Allow it to cook for 10-15 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
-
Combine and Serve:
- Once the curry has thickened to your desired consistency, add the fried pakoras to the kadhai and cook for an additional 3-4 minutes, allowing them to absorb the flavors of the curry.
- Finally, sprinkle some red chili powder on top for an extra kick of spice.
- Serve the hot and flavorful Pakodi ki Karhi alongside Shahi Gatte and Missi Roti for a complete meal that’s bound to impress your family and friends.
Enjoy your culinary adventure with this traditional Pakistani delicacy! 🍲🌶️🥄
