Guyanese Style: Karhi or Kadhi with Polouri. #indianfood #easy #pakora

yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: buttermilk

Low-fat yogurt reduces calories while maintaining creaminess.

chickpea flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

curry leaves

💰Cheaper: bay leaves

Bay leaves provide a similar aromatic quality.

fresh cilantro

💰Cheaper: parsley

Parsley offers a fresh flavor at a lower cost.

Mix basin flour, garlic, pepper, onion, jeera, salt, yeast, baking powder, and turmeric together.

Gradually add room temperature water to achieve desired consistency for the polouri dough.

Let the polouri dough soak for about half an hour.

Toast the basin flour in a pan to enhance the nutty flavor, then transfer to a bowl to cool.

Fry the polouri in hot oil until golden brown, ensuring the oil is not too hot to prevent burning.

Prepare the curry by mixing basin flour with water and milk, then set aside.

Melt ghee in a pot and sauté onions until half cooked, then add garlic and ginger.

Add turmeric and crushed dry pepper, cooking briefly before adding the broth.

Mix in the yogurt to sour the curry, adjusting consistency with more water if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens