Karhi Pakora

The karhi would taste best with onion pakora but you can also prepare other pakora too. The karhi shoulld be sour for a good taste and you should enjoy it with your family.
Course Lunch, Main Course
Cuisine South Asian
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 7 persons
Calories 496kcal
Author Fareeha Raheel


For making Karhi

  • ½ kg Yogurt
  • 2 cup Besan
  • 1 Onion medium or small
  • 2 tbsp Ginger-garlic paste
  • 2 Bayleaf
  • 1 Cardamom
  • 2 pieces Cinnamon small
  • 6 Cloves
  • 8 Black Pepper
  • ½ tsp Cumin Seeds
  • ¼ cup Oil/Ghee
  • Salt to taste
  • 1 tbsp Red Chili powder
  • 1 tbsp Turmeric Powder
  • 1 tbsp Dry Coriander Powder

For making Pakora

  • 2 cups Besan
  • Salt to taste
  • 1 tsp Red chili flakes
  • 1 tsp Red Chili Powder
  • 1 tbsp Dry Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tbsp Chaat Masalah Powder
  • 1 Onion medium, chopped
  • 6 Green Chilies chopped
  • ½ cup Green Coriander fresh, chopped
  • ¼ tsp Baking Powder

For Tarka

  • 1 cup Ghee
  • 1 Onion medium, sliced
  • 3 Chilies sliced, chopped
  • 1 tbsp Cumin Seeds
  • 6-8 Curry Leaves
  • 5-6 Whole Red Chili


For making Karhi

  • Beat up the yogurt like lassi. Then beat besan in the way that there should be no lump left and add it in the yogurt. Take a pan and add oil in it. Add onion for frying and ginger-garlic paste in it. The add salt, chili powder, chili flakes, turmeric powder, coriander powder, cumin powder, bay leaf, cloves, black pepper and cinnamon and fry.
  • When the ghee will start separating from the spices then add the batter of yogurt and besan. Add a jug of water and stir the spoon continuously. Cover the lid for cooking on low flame.

For making Pakora

  • Take besan and add all the dry ingredients in it and mix. Add water in it and make a paste. Then add rest of the ingredients in it and mix again. Take a spoon and dip the batter one by one with it in a karahi for frying.
  • When the karhi will be thick then add pakora in it.

For tadka

  • Take ghee in a pan. Add sliced onion in it. When it is golden then add green and whole red chili, cumin seeds and curry seeds. When the onion will be golden brown then add it in the karhi. Sprinkle Spices powder on it and cover the lid and the flame should be on.
  • Your tasty Karhi Pakora is ready. Serve hot with rice, roti or paratha.


  • The curry should be thin. 
  • After adding pakora then put it on low flame so they will be soft from inside too.
  • After adding spices powder then cover the lid quickly so the aroma should not escape.


Serving: 2cups | Calories: 496kcal | Carbohydrates: 40g | Protein: 14g | Fat: 32g | Saturated Fat: 4.8g | Trans Fat: 0.6g | Cholesterol: 16mg | Sodium: 973mg | Potassium: 836mg | Fiber: 6.6g | Sugar: 16g | Vitamin A: 750IU | Vitamin C: 116.3mg | Calcium: 220mg | Iron: 3.6mg