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.

Directions

 * 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.