Khari

Cook, eat and celebrate your own connections with trees: Cloves, Cinnamon.

Ingredients

Pakora:

- 1 cup Gram flour

- 1 tsp Garam Masala

- ½ tsp Red chili powder

- 2 small onions (thinly sliced)

- 5 cups water

- ½ tsp Asafoetida

- 1 tsp salt

- 1 tsp coriander seed

- 1 tbsp Green chili

- 1 tsp Ajwain seeds

- 1 tsp Cumin

- Oil for frying

Khari:

- ½ tsp Garam Masala

- ¼ cup Gram flour

- ½ tsp Ground Ginger

- ½ tsp Red chili powder

- ½ tsp Turmeric

- 2 cup natural yoghurt

- 1 tsp salt

Tarka:

- Ghee or Oil for frying

- 1 tsp Zeera (cumin)

- 1 small onion (thinly sliced)

Instructions:

• Place the gram flour in a bowl and stir in the spices. Gradually blend in the yoghurt. To make the pakoras, mix together the gram flour, garam masala, red chili, green chili, coriander seeds, onion and salt, oil and water, and blend to a

smooth batter. Heat the oil in a deep pan over a medium-high heat. Fry tablespoons of the batter until golden brown on both sides.

• Heat the oil in a saucepan and add the cumin seed and fry for a few seconds, then pour in the yoghurt and gram flour mixture and half the water. Bring to the boil stirring. Then add the fried pakoras and remaining water. Bring to the boil, simmer for 30 minutes.

• Prepare the tarka. Heat the ghee or oil in a frying pan and fry the zeera for a few seconds. Add onion and fry until golden brown.

• Serve hot with chapatti or with plain rice.

Recipe written by members of the Awaz Utaoh Group