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Mellow Karhi with Spicy Paparh Noodles PAPARH KARHI – vegetarian recipe
Stav Kogan

Mellow Karhi with Spicy Paparh Noodles PAPARH KARHI

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Servings: 4 servings
Calories: 175
Ingredients Method Nutrition

Ingredients
  

  • 4 tbsp (0.88 oz / 25g) Chickpea flour , sifted
  • 1.5 cups (12.7 oz / 360g) Water or whey
  • 2.5 cups (21.1 oz / 600g) Plain yogurt , whisked until completely smooth
  • 0.5 tsp (0.05 oz / 1.5g) Turmeric
  • 2 tsp (0.1 oz / 3g) Ground coriander
  • 0.25 tsp (0.02 oz / 0.5g) Paprika
  • 0.5 tsp (0.04 oz / 1g) Garam masala
  • 1 tsp (0.2 oz / 6g) Salt
  • 1 tsp (0.25 oz / 7g) Honey (optional)
  • 3 large Paparhs/Pappadams or 4 small plain wafers (1.5 oz / 42g), cut into 0.5-inch wide ribbons or 1-inch squares
  • 0.5 to 1 whole Dried red chili dried red chili (0.01 oz / 0.2g)
  • 4 cloves (0.01 oz / 0.2g) Whole cloves
  • 1 piece Cinnamon stick , about 1-inch (0.05 oz / 1.5g)
  • 0.5 tsp (0.05 oz / 1.5g) Black mustard seeds
  • 2 tbsp (1.0 oz / 28g) Ghee or unsalted butter
  • 2 tbsp (0.1 oz / 3g) Fresh coriander or parsley , chopped
  • Control Your Heat: Always cook your Paparh Karhi on moderate to low heat. Rapid boiling can cause the yogurt base to separate. Continuous stirring until it reaches its first gentle boil is crucial for a silky, luxurious sauce.
  • Timing the Papad: The paparh ribbons cook extremely fast. Do not add them while the karhi is still actively boiling on the stove, or they will dissolve into mush. Add them off the heat, letting the residual warmth soften them perfectly while retaining a slight bite.
  • Mastering the Tadka (Tempering): The final step of adding spiced ghee (tadka) is what brings this dish to life. Ensure your ghee or butter is hot enough that the 0.5 tsp (0.05 oz / 1.5g) of mustard seeds crackle instantly, but be careful not to burn the dried chili and spices, as burnt spices will impart a bitter flavor to the finished dish.

Method
 

  1. Place the 4 tbsp (0. 88 oz / 25g) of sifted chickpea flour into a 1-quart bowl. Slowly pour in 4 tbsp (2. 0 oz / 60g) of the measured water or whey, whisking vigorously to form a smooth, lump-free paste. Gradually pour in the remaining water and the 2. 5 cups (21. 1 oz / 600g) of whisked plain yogurt, stirring continuously to blend the liquids.
  2. Stir in the 0. 5 tsp (0. 05 oz / 1. 5g) turmeric, 2 tsp (0. 1 oz / 3g) ground coriander, 0. 25 tsp (0. 02 oz / 0. 5g) paprika, 0. 5 tsp (0. 04 oz / 1g) garam masala, 1 tsp (0. 2 oz / 6g) salt, and the 1 tsp (0. 25 oz / 7g) honey if using.
  3. Transfer the blended yogurt mixture into a heavy-bottomed 2-quart saucepan.
  4. Place the pan over moderate heat and bring to a gentle boil, stirring constantly so the yogurt does not split.
  5. Once boiling, reduce the heat to low and allow the Paparh Karhi to simmer for 12 minutes, giving it a stir every few minutes.
  6. Remove the pan from the heat, scatter half of the cut paparh ribbons (approx 0. 75 oz / 21g) into the sauce, and stir gently until they begin to soften.
  7. Fold in the remaining paparh and cover the saucepan with a lid.
  8. Heat a small frying pan over moderate heat for 1 minute to prepare the tempering.
  9. Toss in the 0. 5 to 1 dried red chili, 4 cloves, 1-inch cinnamon stick, and 0. 5 tsp (0. 05 oz / 1. 5g) black mustard seeds.
  10. Dry roast these spices by shaking the pan for about 0. 5 minutes until fragrant.
  11. Add the 2 tbsp (1. 0 oz / 28g) of ghee or butter to the pan, roasting until the butter froths and the mustard seeds begin to crackle and pop. Immediately pour this hot, spiced ghee over the Paparh Karhi and quickly cover the pan with the lid to trap the aromas.
  12. Let it sit for 2 to 3 minutes, then gently stir in the 2 tbsp (0. 1 oz / 3g) of fresh chopped coriander before serving.
  13. Whisk the Yogurt Thoroughly: To prevent your Paparh Karhi from splitting or looking grainy, ensure your 2. 5 cups (21. 1 oz / 600g) of yogurt is whisked until completely smooth before you add it to the chickpea flour.
  14. Using room-temperature yogurt also drastically reduces the risk of curdling when it hits the heat.

Nutrition

Calories: 175kcalCarbohydrates: 15gProtein: 7gFat: 10g

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