Ingredients
For the Pakoras:
- 250g Gram Flour
- 2 Medium Onions, Finely sliced
- 4 Green Chillies, Chopped
- 1/4 Bunch Fresh Coriander leaves, Chopped
- 1tbsp Crushed Red Chilli Flakes
- 1 1/2 tsp Salt
- 2tsp Anardana (dried pomegranate seeds)
- 250 ml Soda Water, add gradually until you get the right consistency
- Oil for deep frying
For the Karhi:
- 125g Gram Flour
- 250g Low fat Yoghurt
- 1 medium Onion, Finely sliced
- 1tbsp Turmeric Powder
- 1tbsp Chilli Powder
- 1 1/2 tsp Salt
- 1tsp Cumin Powder
- 3 Whole Dried Red Chilli’s
- 500ml Water, or as required
- oil for frying
Method
To make the Karhi:
- In a bowl, add the yoghurt, turmeric, chilli powder, salt and a little water and mix.
- Add the 125g gram flour and some more water, and mix until all the flour has dissolved and there are no lumps.
- In a pan, heat oil and add the sliced onion. Sauté for a couple of minutes.
- Add the yoghurt mixture and cook on a low heat, for about half a hour, until it thickens. Stir frequently, scraping any mixture that starts to stick. During this time, you can start making and frying the pakoras.
- Heat a little oil in a frying pan and add the cumin powder and dried red chillies. Fry for a couple of minutes, and pour over the Karhi.
To make the Pakoras:
- In a bowl, add the 250g gram flour, crushed chilli’s, salt, baking powder, anardana, sliced onions, chopped coriander and green chillies, and mix.
- Add a little water at a time to the mix until it forms a thick batter.
- Heat the oil. Add one heaped teaspoon (for each pakora) of the batter to the oil and deep fry until golden brown.
- Add the pakoras to the Karhi, cover and leave to rest for 10 minutes.
Serve with boiled rice, or is just as delicious on its own!