Karrhi Pakorra

Schone Saudi Arabia



– 1/4 cup besan (gram, or chickpea flour)
– 3/4 teaspoon salt
– 1/2 teaspoon Garam Masala
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon dried methi leaves, crumbled
– 6 ounces plain whole milk yogurt
– 1 1/2 cups water
– 1 Tablespoon ghee
-1/2 teaspoon cumin seeds
– 1/4 teaspoon fenugreek (methi) seeds
– 1/2 – 1 Green Chilli, seeded and minced
– 1 large garlic clove, pressed
– 1/2 Tablespoon grated fresh ginger


– 1/4 cup besan (gram or chickpea flour)
– 1/4 teaspoon ajowan seeds
– 1/4 teaspoon garam masala
– 1 large yellow onion, sliced thin
– 4 medium cooked potatoes, sliced into 1/4 inch matchsticks
– 1/2 teaspoon salt
– 4 Tablespoons water
– Oil for cooking pakoras.

Preparation Instructions:


1. In a medium bowl, whisk together the first 6 ingredients (up to methi leaves). Make sure they are well combined. Gradually add yogurt while whisking until the mixture is smooth. Then, gradually whisk in water. Let this mixture sit for about 30 minutes.

2. In a deep skillet or sauté pan, heat the ghee. Add cumin and methi seeds, stirring them until the seeds begin to pop and darken, which should take around 1 minute. Remove the skillet from heat and allow it to cool for a couple of minutes. This prevents the next ingredients from burning.

3. While the skillet is off the heat, add green chilli, dried chili pepper, asafoetida, garlic, and ginger. Continuously stir to avoid burning the ginger and garlic. Place the skillet back on the heat and gradually pour in the yogurt-besan mixture. Bring this mixture to a boil over medium heat, then reduce the heat to low and let it simmer for about 30 minutes. This will give you time to make the pakoras.

For Pakora:

1. In a small bowl, whisk together besan, ajowan seeds, and Garam Masala.

2. In a medium bowl, place the onion and potatoes. Sprinkle the vegetables with 1/2 teaspoon of salt and let them stand for 20 minutes. Then, sprinkle the flour mixture over the vegetables and toss them to ensure an even coating.

3. Add water to the coated vegetables and stir well until everything is combined. The mixture should give the vegetables a light batter coating with a consistency similar to pancake batter. Mix in the chopped cilantro.

4. Heat about 1/8 inch of oil in a pan over medium heat. Take a couple of tablespoons of the coated vegetable mixture and fry it in the hot oil. Cook until the pakoras are golden brown on one side, then flip them and cook the other side. This should take around 2-3 minutes per side. Once cooked, place the pakoras on a plate lined with paper towels to remove excess oil.

5. When all the pakoras are done, gently place them in the simmering kadhi to keep warm. If desired, you can garnish with additional cilantro before serving.

Enjoy your flavorful and aromatic Kadhi with Pakoras – a comforting dish where the pakoras are nestled in the kadhi, creating a delightful combination of flavors and textures.