Pakore Ki Karhi

Description

• Ethnicity - Rajasthani, West Indian
• Type of meal - Party, Lunch, Dinner

Ingredients

• Mungdal : 100 gm
• salt : 1½ tsp.
• Curd : 200 gm
• Red chilly powder : 1 tsp.
• Red chilly (sabut and dry) : 2
• Dhaniya : 1 tsp.
• kari patta : 3-4
• Haldi : 1 pinch
• Soda : a pinch
• oil for frying pakories : 2 cup
• mustard seeds (motti) : ½ tsp.
• oil (for tadka) : 2 tbsp.

Procedures

1. Soak the dal for 5–6 hours.
2. Strain it and grind in a grinder.
3. Strain the curd through a strainer.
4. Add 1tsp salt, ½ tsp. red chilly powder, ½ tsp. dhaniya, 2 tsp.
5. mungdal paste and haldi. Mix well and keep aside.
6. Now take the dal and add ½ tsp salt, ½ tsp. red chilly powder, ½ tsp.
7. dhaniya and soda. Mix well.
8. Heat oil in a kadahi and fry pakories of small size to a golden brown color.
9. Now heat oil in a kadahi and put the tadka of mustard seeds, hing and kari patta.
10. Add the mixture of curd. Cook it for 10–15 minutes. Add the pakories and cook for3-4 minutes.
11. Finally put the tadka of red chilly powder. Serve hot it with Shahi Gatte and Missi Roti.