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The Ten Most Recent Comments By Anupam

From Recipes

Classic Cookbooks: Delicious 'Dry' Potatoes

We do make karhi (often spelled "kadhi") at home quite often. If you want to avoid making the deep-fried dumplings, you can get "boondi" (small crunchy balls of chick-pea) from the Indian grocery store, soak them for a few minutes, and use them instead. It's not quite the same, but it close, and saves a lot of effort.

I've had good karhi at Vatan in New York as part of their dinner prix fixe. A Google search indicates Dawat and Tiffin Wallah also serve it, though I've never tried it at these places.

Anupam at 8:16PM on 04/17/08

Responses to Comments by Anupam

From Recipes

Classic Cookbooks: Delicious 'Dry' Potatoes

Karhi is my mum's favourite food. Naturally, it is at the very top of my (very short!) list of least-favourite-and/or-thoroughly-despised-foods. However, a few hints, the deep frying really isn't tooo hard, the trick is getting the batter the right consistency. I seem to remember my mum sometimes would put aloo (potato) pakoras in instead, which are generally easier to fry up as they're more analogous to American 'fritters.' Too, there are several different styles of karhi (Sindhi, Gujurati and Punjabi) and the Sindhi style typically calls for veggies as well as dumplings, so you may want to give that version a try and leave out the dumplings!

And aloo this style was one of my favorite lunchbox treats in school, wrapped up in cold pooris. Delish.

poonams at 12:12AM on 04/18/08