Blend onion in a blender. Put oil in a cooking pot and add this onion paste along with ginger and garlic paste. Allow to cook until a little golden.

Meanwhile, blend tomatoes into a fine paste.

Add tomato paste to the onions and cook until all the water has evaporated and the masala leaves the oil.

Add chopped green chilies, salt, red chili powder, turmeric powder, coriander powder and cumin powder. Cook for another minute.

In a bowl, mix yogurt and gram flour and a little water and mix to form a smooth paste without lumps.

Add this paste to the masala and add another 5-6 glasses of water. Mix, cover and cook for 1 hour, stirring occasionally, until nice and creamy.

While the Kari is cooking, chop onions, potatoes, coriander and green chilies and add to a bowl.

Add gram flour, salt, red chili flakes, turmeric powder, cumin seeds and coriander powder.

Add water little by little and mix to form a thick paste.

TIP: Beat this mixture for 3-4 minutes for softer and fluffier pakoras.

Add baking soda and again beat for another 1-2 minutes.

Shallow fry the pakoras in a pan until golden. Flat pakoras are always softer than the deep-fried ones. Therefore, I prefer the shallow fry version.

When the karhi leaves the oil after an hour or so, its time to add the pakoras.

Add the pakoras, cover and cook for another 10-15 minutes until the pakoras are soft.

Heat oil in a pan and fry dried red chilies and cumin seeds.

Dish out the karhi pakora and pour the tarka on it.

Garnish with some freshly chopped coriander and chopped green chili.

Karo pakora is ready.

Serve with boiled rice or chapati.

Enjoy!