Punjabi Pakorey In Karhi, Punjabi Turai And Cholay Ki Tikki by Zarnak Sidhwa

Ingredients For Punjabi Pakorey In Karhi:

• Gram flour  1 cup
  
• Onion  1 small
  
• Fenugreek leaves  1/4 cup
  
• Ginger, grated  1/2 inch piece
  
• Carom seeds 1/2 tsp
  
• Red chili powder  1/2 tsp
  
• Salt  to taste
  
• Oil  to deep fry

Ingredients For Karhi:

• Yogurt 2 cups
  
• Gram flour  1/2 cup
  
• Turmeric powder 1 tsp
  
• Salt  to taste
  
• Fenugreek seeds 1/2 tsp
  
• Cumin seeds  1/2 tsp
• Dried red chilies 2
  
• Ginger  1/2 inch piece
  
• Red chili powder  1 tsp

Method:

1. For the pakore, place the gram flour in a bowl.
2. Add the onion, fenugreek leaves, ginger, carom seeds, chili powder and salt and mix.
3. Add about one-fourth cup of water and mix well.
4. Heat sufficient oil in a non-stick karhi; drop small portions of the hot oil and deep-fry till golden brown.
5. Drain on absorbent paper and set aside.
6. For the karhi, whisk the yogurt well.
7. Add the gram flour and whisk thoroughly till smooth.
8. Add the turmeric powder, salt, and three cups of water and mix well.
9. Heat the oil in a non stick wok.
10. Add the fenugreek seeds, cumin seeds, and red chilies, and saute for a half a minute.
11. Add the ginger and saute for a minute.
12. Stir in the yogurt mixture, bring to boil and cook on low heat for about fifteen to twenty minutes, stirring occasionally.
13. Add the chili powder and fried pakore and continue to simmer for two to three minutes.
14. Serve hot with streamed ice.
    

Ingredients For Punjabi Turai:

• Ridge gourd  250 gram
  
• Oil  2 tbsp
  
• Cumin seeds  3/4 tsp
  
• Onions, chopped  2 medium
  
• Ginger  1 inch piece
  
• Green chilies  2
  
• Turmeric powder  1/4 tsp
  
• Tomatoes  3 medium
  
• Coriander  1 tsp
  
• Red chili powder  1/2 tsp
  
• All spice powder  1/2 tsp
  
• Salt  to taste
  
• Potato  1 medium

Method:

1. Peel ridge gourd and cut into a thin strips.
2. Heat oil add cumin seeds. When then begin to change color, add onion and saute till transparent.
3. Add ginger, green chilies and turmeric powder and saute till the onions turn light brown.
4. Add tomatoes and cook till they are soft.
5. Add coriander powder, red chili powder, all spice powder and salt.
6. Saute till the oil separates from the masala.
7. Add the ridge gourd slices and potato cubes and saute for three to four minutes.
8. Add half cup water and cook till done.
   

Ingredients For Cholay Ki Tikki:

• Chickpeas boiled  1 cup
  
• Ginger  1 inch piece
  
• Potatoes  2 medium
  
• Coriander leaves  1 tbsp
  
• Green chilies  2
  
• Salt  to taste
  
• Black pepper  1/2 tsp
• Lemon juice  1 tbsp
  
• Oil  to shallow fry
  
• Rice flour  as required

Method:

1. Finely chop ginger and put into a bowl.
2. Grate potatoes and add chickpeas and mash lightly.
3. Add coriander leaves, green chilies, salt, black pepper powder and lemon juice and mix well.
4. Divide the mixture into equal portions and shape them into a tikkis spread rice flour in a plate.
5. Roll each tikki in rice flour and place in hot oil.
6. Cook, turning sides, till the tikkis are golden on both sides.
7. Drain on absorbent paper.
8. Serve hot.