me ki ammi kari achi banati hain isliye me isi ki recipe share karing
500 grams yogurt
2 3\4 cups gram flour, sieved (besan)
1 cup water
1 cup onion, coarsely chopped
2 teaspoons chilli powder
1\4 teaspoon turmeric powder (haldi)
2 1\2 teaspoons salt
3-4 - curry leaves (curry patta)
1\2 teaspoon bicarbonate of soda
1 1\2 teaspoons coriander seeds crushed
1 1\2 teaspoons pomegranate seeds, ground
2 - potatoes
1\2 cup onion sliced
3 - green chilies, thinly sliced
1\4 cup coriander leaves, chopped
1 cup water
- oil for deep frying
1. Blend yogurt, 3\4 cup basen and 2 cups water in a blender until smooth. Yogurt and basen can be mixed with balloon whisker, but make sure that there are no lumps. Place yogurt in a large bowl, add 4 more cups of water and mix well. Keep aside.
2. Heat 3 tablespoons oil in a large heavy based skillet; add 1\4 cup onion, sauté until soft. Add 1 teaspoon chili powder, turmeric powder, 1 1\2 teaspoon salt and curry leaves, stirring constantly add yogurt mixture and bring it to a boil. Reduce heat and stirring occasionally, simmer for about 20-25 minutes or until creamy but not thick.
3. While the curry is simmering, make better for pakora.
4. Sieve remaining basen, bicarbonate of soda, remaining 1 teaspoon chili powder and 1 teaspoon salt (or according to taste) in a large bowl; add coriander seeds, pomegranate seeds, potato, remaining onions, green chilies and coriander leaves. Pour in water gradually and mix the ingredients with plastic spoon or with hand to a thick paste. (you may not need all the water). The consistency of the better should be very thick, as the vegetables will release water during resting and make it thin. Leave aside to rest for 20 minutes.
5. Heat oil in a deep fryer or a karahai until very hot but not smoking and then reduce the heat to medium.
6. Drop the mixture in spoonfuls into the hot oil. (Be careful not to splash yourself with hot oil.) Don’t fry too many at a time, this will reduce the temperature of the oil and will effect the result. Fry for few minutes, then carefully turn them over.
7. Fry the pakoras for 3-5 minutes to a crisp golden color, drain thoroughly with a perforated spoon. Then carefully add to simmering curry. Repeat with remaining batter. Now reduce heat to low and simmer until curry is thick and creamy.
8. Transfer curry to serving dish. Heat 1\4 cup, taken from the karahi in which pakora has been fried. Add 1 teaspoon cumin seeds and 4 whole dried red chilies, fry for few seconds and add to the curry and serve at once.
Serve karhi with boiled rice or chapatti.