Pakistani Pakora Kurhi
|Yoghurt||2 Cup (32 tbs)|
|Red chili powder||1⁄2 Teaspoon|
|Turmeric||1⁄2 Teaspoon (Haldi)|
|Coriander leaves||1 Tablespoon|
|Curry leaves sprig||2|
|Garlic||2 Clove (10 gm)|
|Gram flour||4 Tablespoon (Besan)|
|Onion||1⁄2 , coarsely chopped|
|Coarsely grounded coriander seeds||1⁄2 Teaspoon|
|Red chilli powder||1⁄4 Teaspoon|
|Water||1250 Milliliter (4-5 Glasses)|
|For final bhaghar|
|Onion||1⁄4 , finely sliced|
|Dried red chilies||3|
|Lemon juice||1 Tablespoon|
Chop onions and put them in grinder, add yogurt, ginger-garlic, curry leaves, red chili powder, coriander, besan and water.
Blend it all together. Put the mixture through a sieve. Add some water. Save the remainder of this blend.
Put the mixture in a pan and boil. Keep stirring it.
For parokas, add besan, reminder of the mixture, onion, spices and coriander. Mix it with water.
Keep the pakora in refrigerator for 10 minutes.
Heat oil and fry pakoras until they are brown.
Soak them in warm water for 2 minutes and add them to the curry.
Mix it well.
For baghar, add oil and ghee to a pan.
Add onion, curry leaves, zeera and chilis.
Fry it until onions are brown.
Spread it on the curry.