STEP 1.Take 1½ cup of besan, add salt, powdered masala (half of turmeric powder), sodium bicarbonate and half cup water.
STEP 2.Make a smooth batter, with a whisk, such as pakora thickness. Keep aside for 10 minutes.
STEP 3.Heat oil in a karahi; drop a teaspoon of this batter in the hot oil. Let it set and then drop some more spoon full one by one. Fry by keeping the heat on high and low until the baris are golden.
STEP 4.Similarly, fry the whole batter.
STEP 5.Drain and keep aside. The baris for the kadhi are ready.
STEP 6.For the kadhi, beat the yoghurt with a whisk until smooth. Keep aside.
STEP 7.Put 2 cups water to the remaining 1/2 cup besan and make a watery solution of it. Now add the yogurt and whisk again so that it mixes smoothly with the besan solution.
STEP 8.Heat 2 tbsp oil in the karahi. Add the ingredients for tadka. When jeera begins to splutter, add besan solution to it and keep stirring so that besan does not stick to the base.
STEP 9.Put the remaining turmeric powder and salt. Keep stirring till the solution begins to boil. Then lower the heat. Cook for 10 to 15 minutes.
STEP 10.Put off the flame. The karhi is now ready. Add the fried bari to this karhi, stir through so that bari gets soaked in the karhi.
STEP 11.Serve after 10 minutes with steaming rice.
Nutrition value
1760
calories per serving
55 g Fat82 g Protein231 g Carbs45 g FiberOther
Current Totals
55 g Fat
82 g Protein
231 g Carbs
45 g Fiber
MacroNutrients
Carbs
231 g
Protein
82 g
Fiber
45 g
Fats
Fat
55 g
Vitamins & Minerals
Calcium
562 mg
Iron
24 mg
Vitamin A
573 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
8 mg
Vitamin B6
2 mg
Vitamin B9
1361 mcg
Vitamin B12
0 mcg
Vitamin C
11 mg
Vitamin E
8 mg
Copper
3 mcg
Magnesium
708 mg
Manganese
6 mg
Phosphorus
1179 mg
Selenium
63 mcg
Zinc
10 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
