• Overview
  • Ingredients
  • Directions
  • Reviews

This simple and delicious recipe comes from UP and Bihar in north region of India. It is best relished with a plate of plain steamed Kohinoor Basmati with some green chili and pickle on side. This simple yet sumptuous combo can be relished on any day of the week with your loved ones.

  • 1 cup curd 
  • 2 cups besan 
  • 1 pinch baking soda
  • Salt
  • 1 tsp. turmeric powder
  • 1 tsp. red chili powder 
  • 1 tsp. jeera powder
  • 1 tsp. dhania powder
  • Oil 
  • 1 dried red chili 
  • 2 bay leaves 
  • ½ tsp. jeera 
  • 1 tbsp. ginger-garlic, finely chopped
  • Take 1 ½ cups besan, add salt, red chili powder, jeera powder, dhania powder, ½ tsp. turmeric powder, baking soda and half cup water 
  • Make a smooth batter and leave aside for 10 minutes
  • Heat oil in a deep pan, make half inch diameter round globules of the besan batter and keep putting in the oil 
  • Deep fry these besan globules called bari in hindi
  • When bari starts to turn reddish drain it off the oil and keep aside
  • Fry rest of the batter as small globules in the same way
  • Beat the curd and keep aside
  • Put 2 cups water to the remaining ½ cup besan and make a watery solution of it.
  • Heat 2 tbsps. oil in a separate deep pan then add dried red chili, bay leaves, ½ tsp. jeera and 1 tbsp. ginger-garlic 
  • When jeera begins to splutter, add besan solution to it and keep stirring so that besan does not stick to the base
  • Put remaining turmeric powder and salt 
  • Keep stirring till the solution begins to boil then add curd
  • Bring the whole thing to boil and put off the flame 
  • Now, the karhi is ready
  • Add fried bari to this karhi, stir through so that bari gets soaked in the karhi 
  • Serve after 10 minutes with steaming Kohinoor Basmati Rice

Not reviewed yet

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