This Karahi Masala is the heart & soul of any Karahi dish. Without using this particular secret masala in your Karahi recipes you won’t manage an authentic Dhaba style taste at all. And when it’s so easy to make at home with readily available whole spices than it makes all the sense to not skip the chance. Right?
Kadhi Chawal was traditionally prepared in areas where there was a scarcity of water. This is the reason why this dish does not require much vegetables and water. If you are preparing the dish at home and want to add a punch of flavours you can also add garam masala to the slurry, however we haven’t used it in this recipe.
The chicken tikka masala at a restaurant may or may not be low carb and/or grain-free. It depends on the specific recipe. We can be sure that the rice it is served with is definitely not low-carb or grain free! When eating this dish at a restaurant, I usually eat it without the rice.
To begin with the Kadhi Pakora, take onions, green chilies, wash them and chop them. Followed by coriander leaves. Take a large bowl and add in the besan (gramflour) add salt, red chili powder, carom seeds, mix it well with water. Make a smooth batter, which is not to runny. Add the onions, coriander leaves and green chilies. Mix it all together.