Thursday, July 3, 2008

Karhi Badi

Karhi Badi (Chickpea Flour Dumplings in Yoghurt Sauce)



Karhi Badi is a dish to be prepared on special occasions. This dish is almost always prepared when the married daughter comes to her parents home.

Ingredients:

Badi (Chickpea Flour Dumplings)
  • Besan: 250 gms
  • Ajwain: 1/4 tsp
  • Turmeric powder: 1/4 tsp
  • Salt to taste
  • Water: Few tbsp
  • Oil for frying
Karhi
  • Besan: 2 tbsp
  • Dahi: 200 gms
  • Water: 1500 ml
  • Salt to taste
  • Mustard Oil: 2-3 tsp
  • Jeera: 1/2 tsp
  • Hing: Pinch
  • Whole Garam Masala: 2 bay leaves, 3 green cardamom, 1 black cardamom, 2" piece cinnamon, 2 dried red chillies
  • Turmeric powder: 1/4 tsp
  • Coriander powder: 2 tsp
  • Red Chili powder: 2 tsp
Tempering
  • Ghee: 2 tbsp
  • Jeera: 1/2 tsp
  • Whole Coriander Seeds: 1/2 tsp
  • Dried Red Chillies: 2 nos

Method:

Badi:

Mix all the dry ingredients. Add enough water to the besan to make a thick batter without any lumps. Mix the batter vigorously with your hand to make the batter light. This is done so that the badis are soft in the centre after they are fried. Baking soda can be added to make the badis soft but i don't prefer it. The best way to check if the batter is light enough, is to put one drop of the batter in a bowl of water. If the drop floats the batter is perfect; if it sinks more effort is needed to beat the batter.

Heat oil in a karahi. Drop spoonfuls of the batter in the oil. Fry the badis on medium heat to a brown colour. Drop the badis in a bowl of water. After 5 mins remove the badis from water & keep aside.

Karhi:

In a bowl take besan. Add dahi to it and make a smooth batter. Add water to the batter and mix well. Add salt and keep aside.
Heat mustard oil in a karahi. Add jeera & let it splutter. Immediately add the whole garam masala & let it crackle. Stir. Make a paste of hing, turmeric, coriander & red chilli powders with 2 tbsp water & add to the karahi. Fry till the oil separates from the masala. Now add the dahi-besan mixture and keep stirring continuously on high heat. When the mixture comes to a boil reduce to low heat and let it simmer for 5-7 mins.

Add the badis and simmer for 2-3 mins.


Tempering:

Heat ghee in a tadka pan. Add the jeera and the whole coriander seeds. Let it crackle. Put in the red chillies and stir. Pour this over the Karhi Badi.

Serve with steamed rice.

1 comment:

suresh kumar said...

Ati Uttam>

I am an online Hindi tutor and translator.

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