|Chickpea flour||3⁄4 Cup (12 tbs)|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Ground asafoetida/Tiny lump asafoetida||1 1⁄4 Pinch (1 Generous Pinch)|
|Fennel seeds||1⁄4 Teaspoon (Whole)|
|Whole cumin seeds||1⁄4 Teaspoon|
|Black mustard seeds||1⁄4 Teaspoon (Whole)|
|Fenugreek seeds||1⁄8 Teaspoon (Whole)|
|Kalonji||1⁄4 Teaspoon (Black Onion Seeds)|
|Dried hot peppers||3 (Whole)|
|Ground turmeric||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|For pakoris or dumplings|
|Chickpea flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
TO MAKE THE KARHI Sift the 3/4 cup chickpea flour into a bowl.
Add 1/2 cup of the buttermilk, a little at a time, and mix well until you have a thick, smooth paste.
Now add the remaining 1 1/2 cups buttermilk, mixing as you pour it in.
Add 5 cups of water to the bowl, mix again, and set aside.
In a heavy-bottomed 4-5 quart pot, heat the oil over medium-high flame.
When hot, put in the asafetida.
In a few seconds, as soon as the asafetida expands, add the fennel, cumin, mustard, fenugreek, and onion seeds.
When the seeds darken, put in the dry peppers.
When they start to darken, add the turmeric, and a second later, the liquid from the bowl.
Bring to a boil, cover, lower heat, and simmer gently for 1 hour.
Add salt and lemon juice.
Cook another 10 minutes covered.
Turn off heat.
TO MAKE PAKORIS, OR DUMPLINGS (These can be made while karhi is cooking): Sift the cup of chickpea flour and the baking powder into a bowl.
Add salt and cumin.
Add water slowly, mixing as you go, until you have a very thick, doughy paste—thick enough to stand in peaks.
You will need about 1/2 cup of water, perhaps a little less.
The ideal utensil for deep-frying pakoris is a karhai or Chinese wok.
If you do not have one, use any other utensil you find convenient.
Put at least 2 1/2 inches of oil in and heat over a medium-low flame.
Give it 10 minutes to heat.
Meanwhile, fill a large.bowl halfway with warm water and set it somewhere near you.
When the oil is heated, drop the doughy paste, a teaspoonful at a time, into the oil, using a second teaspoon to help release the paste.
Make sure you do not drop one dumpling right on top of another.
Put in enough to cover the surface and no more.
The dumplings will sink first and then rise and float.
Fry each batch slowly, for 6 to 7 minutes, turning them at least once; they must not brown.
If they begin to darken, lower your flame.
They should retain their yellowish color, but cook through.
As soon as each batch is done, lift them out with a slotted spoon and drop into the warm water.
Let them soak 2 minutes, then remove from the water and squeeze them very gently, taking care not to break them.
Set them aside, covered.
When the karhis is done and the heat turned off, lift the cover and put all the dumplings in.
Do not cook the karhi and the dumplings together until 10 minutes before you are ready to eat.
Otherwise the dumplings will disintegrate.
Now you can bring the karhi to a boil, covered.
Lower the heat and simmer gently for 10 minutes.
To serve: Take karhi and pakoris carefully out of the pot so as not to break the pakoris.
Place in serving bowl.
Serve with plain rice, Khare Masale Ka Gosht, a vegetable, and a relish.