The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings Kari Pakora is a beloved traditional dish in Pakistani and North Indian cuisine, known for its tangy yogurt-based curry and soft, flavorful gram flour fritters (pakoras). It’s a staple in many households, especially during rainy days or festive occasions. The golden, crispy pakoras soaked in a rich, spicy curry make this dish irresistible. kari pakora served best with plain boiled rice or chapati and topped with a sizzling tempering (tarka) of aromatic spices. This recipe uses 1 kg yogurt and simple ingredients to bring together a flavorful and comforting meal.
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Ingredients
For the Kari:
Yogurt – 1 kg
Gram flour (besan) – 1 cup
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Salt – to taste
Water – 4–5 cups (adjust for consistency)
For the Pakoras:
Gram flour (besan) – 1 cup
Salt – ½ tsp
Red chili powder – ½ tsp
Chopped onions – 1 medium (optional)
Green chilies – 1 (chopped)
Water – as needed
Oil – for deep frying
For the Tarka (Tempering):
Oil – 3–4 tbsp
Cumin seeds – 1 tsp
Methi dana (fenugreek seeds) – ½ tsp
Rai dana (mustard seeds) – ½ tsp
Whole dried red chilies – 3–4
Fried onions – ¼ cup
Instructions
- Prepare the Curry Base: In a large bowl, whisk the yogurt until smooth. Add besan, turmeric powder, red chili powder, and salt. Gradually add water and mix well to form a smooth, lump-free curry mixture.
- Cook the Kari: Pour the mixture into a pot and bring it to a boil while stirring continuously. Once it starts boiling, reduce the heat and let it simmer for 30–40 minutes. Stir occasionally to prevent sticking or curdling.
- Make the Pakoras: In a separate bowl, mix gram flour, salt, chili powder, green chilies, and onions. Add water gradually to form a thick batter. Heat oil and deep fry small portions of the batter until golden brown. Drain and set aside.
- Add Pakoras to the Kari: Once the curry thickens and is cooked, gently add the pakoras and let them simmer for 5–10 minutes.
- Prepare the Tarka: Heat oil in a pan. Add cumin seeds, methi dana, rai dana, whole red chilies, and fried onions. Let them crackle and turn golden. Pour this hot tarka over the kari.
Serve hot with steamed rice or roti and enjoy your delicious homemade Kari Pakora!
