Kari is the famous sour and tangy tasting gravy which is made with either milk or yogurt. This dish is fondly eaten with boiled rice. There are many variations which are found in kari. Some people make it with vegetables or meat and some make it with pakoras. Kari pakora are very easy to make. Besides kari, you can also eat them with tea.
- One and a half cups Bengal gram flour (besan)
- One small sized onion (finely chopped)
- One green chili (finely chopped)
- Salt as per taste
- One teaspoon red chili powder
- Half teaspoon cumin powder (jeera powder)
- Half teaspoon chaat masala powder
- Half teaspoon grounded coriander (kuta dhania)
- Oil for deep frying
Mix all the ingredients well. Add water while mixing with spoon or whisker so that lumps do not form until a semi thick mixture forms. Heat heavy amount of oil in deep frying pan and drop a decent amount of mixture with the help of a tablespoon in the oil and fry until pakora turns brown from all sides. Take all out on the newspaper and then add in the kadi.