Authentic Kari Pakora Recipe by Ijaz Ansari | A Traditional Pakistani Delight | RHF (Recipe)

Learn how to make Kari Pakora with this detailed recipe by Ijaz Ansari. This traditional Pakistani and South Indian dish combines a tangy yogurt curry with vegetable pakoras for a hearty, flavorful meal.

Kari Pakora Recipe by Ijaz Ansari | Traditional Pakistani Cuisine | Yogurt Curry with Pakoras

Introduction

Kari Pakora is a beloved dish in both Pakistan and South India, known for its tangy yogurt-based curry and flavorful vegetable pakoras. Ijaz Ansari, a trusted name in traditional cooking, provides a comprehensive guide to making this classic dish at home. Whether you're cooking for family or guests, this recipe will bring authentic, rich flavors to your table.

Improved Recipe

Ingredients

For the Kari (Yogurt Curry):

• Yogurt: ½ kilogram (preferably one-day-old for a sour flavor)
• Gram Flour (Besan): 2 tablespoons
• Cooking Oil: ½ cup
• Onion: 1 medium, finely chopped
• Ginger-Garlic Paste: 2 tablespoons
• Tomato: 1, finely chopped
• Red Chili Powder: ½ tablespoon
• Turmeric Powder: ½ tablespoon
• Salt: ½ tablespoon (or to taste)
• Dried Coriander Powder: ½ tablespoon
• Water: As needed

  For the Pakoras (Fritters):

• Onion: 1, finely chopped
• Potatoes: 3 cups, cut into small pieces
• Eggplant: 2 cups, cut into small pieces
• Cabbage: 1 cup, finely chopped
• Red Chili Powder: 1 tablespoon
• Salt: ½ tablespoon (or to taste)
• Turmeric Powder: ¼ tablespoon
• Dried Coriander Powder: ½ tablespoon
• Cumin Powder: ½ tablespoon
• Red Chili: ¼ tablespoon, chopped
• Green Chilies: Finely chopped
• Green Coriander: Finely chopped
• Gram Flour (Besan): 500 grams
• Water: 1 cup (for mixing)
• Cooking Oil: For frying

  For the Tarka (Tempering):

• Cumin Seeds: 1 tablespoon
• Round Chili Peppers: 2-3
• Cooking Oil: ½ cup

  Method

  1. Preparing the Kari (Yogurt Curry):

• Begin by making yogurt lassi by blending the yogurt with 2 tablespoons of gram flour and a little water until smooth.
• Heat ½ cup of cooking oil in a frying pan. Add finely chopped onion and curry leaves, sauté until the onion turns lightly brown.
• Add the ginger-garlic paste and cook for about 5 minutes until aromatic.
• Add the finely chopped tomato along with a little water, allowing the tomato to soften and blend into the mixture.
• Stir in the red chili powder, salt, turmeric powder, coriander powder, and chopped red chilies. Cook the spices for 12-13 minutes until the oil separates.
• Add the yogurt-gram flour mixture to the pan, stir well to combine. Add a little more water, cover the pan, and let it cook on low heat for about an hour, stirring occasionally. If the water reduces too much, add more as needed.

  2. Making the Pakoras (Fritters):

• In a large bowl, combine finely chopped onion, potato, eggplant, and cabbage.
• Add red chili powder, salt, turmeric, dried coriander powder, cumin powder, and chopped red chili. Mix the spices well with the vegetables.
• Stir in the finely chopped green chilies and green coriander.
• Add 200 grams of gram flour and a small cup of water to create a thick batter.
• Heat oil in a frying pan over medium heat. Drop spoonfuls of the batter into the hot oil, frying until the fritters turn dark golden brown and crispy. Drain on paper towels.

  3. Preparing the Tarka (Tempering):

• Heat ½ cup of oil in a small frying pan. Add cumin seeds and round chili peppers, allowing them to sizzle and release their aroma.
• Pour this tarka over the Kari Pakora.

  4. Final Assembly:

• Add the freshly fried pakoras to the simmering Kari. Stir gently to combine.
• Add 3 finely chopped green chilies and a sprinkle of fresh green coriander on top.
• Serve hot with naan or steamed rice.

  Calories Information

• Calories per serving (approximately 100g): 300-350 kcal

  Health Benefits and Precautions

  Health Benefits:

• Rich in Vegetables: The inclusion of various vegetables makes this dish a good source of essential nutrients and fiber.
• Probiotic-Rich: The yogurt base provides beneficial probiotics that can aid digestion.

  Precautions:

• High in Fat: Due to the deep-fried pakoras and oil-based tarka, this dish should be consumed in moderation, particularly by those monitoring their fat intake.

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