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Karhi Bari

Contributed by:
Sudha Shrivastav
Sudha Shrivastava, Housewife

Karhi Bari


Besan (gram flour) - 1 cup
Dahi - 1 cup
Haldi Powder - 1 and a 1/2 tsp
Jeera - 1 tsp
Methi - 1/2 tsp
Red Chillies - 2-3
Tejpatta - 2
Heeng - 1 pinch
Mustard Oil - 100 ml
Salt to taste

Method of Preparation

1. Mix a little water in besan to make a thick batter suitable for making pakodas.
2. Add a 1/2 tsp haldi, jeera and salt. Hand beat the batter thoroughly.
3. Heat oil in a kadahi, drop a little of batter at a time and deep fry to make pakodas (Bari).
4. Keep pakodas in a vessel filled with salted water.
5. Now, mix well beaten dahi with 2 tbsp of besan. Dilute with 1 litre of water to make karhi.
6. Heat 1 tbsp of oil in a kadahi. Add heeng, jeera, methi, tejpatta and red chillies. When
    colour changes, pour the karhi and add salt and haldi.
7. Stir the karhi slowly and continuously, add pakodas and cook for a while.
8. Karhi-Bari is now ready to be served with plain rice.

Notes & Tips