Kari Pakora recipe | Punjabi Kari Pakora
I shared this recipe last year and got a great response when ppl tried it that it was a big hit in their family!!!❤️
Recipe courtesy: My mother. Please say a little prayer if you liked it⭐
For Curry:
1 kg yogurt (whisk it)
Half kg gram flour (seive it)
**(If you want to half the quantity, ratio will be
Half kg yogurt and 250 grams gram flour)**
Beat both together and form a thick paste.
Add approximately 2 litre of water.
Start cooking it on medium flame
Consistency should be watery
Approx cooking time 2 hours or more. The more you cook the more tastier it gets.
Keep adding water when the curry starts getting thick or tight.
Keep whisking it.
Add salt 1.5 tsp, turmeric powder 1tsp and curry leaves 10-12
Water addition approximately 5-6 full glass, add occasionally. Check your desired consistency aftee 2 hours.
Keep cooking.
For Pakoray:
Half kg/500 grams gram flour
1 big size onion chopped
Salt to taste
Cumin seeds 1 tsp
Tumeric powder half tsp
Add water, mix with hand and make a thick batter
Add heng, chopped green chillies, red chili flakes & powder (now mix with spoon)
Cover and let it rest.
After 20 minutes of rest, deep fry them.
Let them get cooled.
**1st Tarka**
Heat 1/2 cup oil
Add 1 medium sliced onion
1 tbsp ginger garlic paste
3 big rough chopped tomatoes
Curry leaves 8-10
Add salt, red chilli flakes & powder, tumeric powder (keep it spicy)
Bhunofy the masala till the tomatoes are mushy and the oil is separated.
Add the tarka to your curry and mix.
Don't turnoff the flame
Add 5-6 big green chillies and kasuri methi.
Add the pakoras now (make sure they are at room temp)
***2nd Tarka***
1/4 cup oil
Cumin seeds
Red button chillies
Curry leaves
Heng
Pour on curry
And enjoy❤️❤️❤️
16 июн 2021
