Rajasthani Pakoda Kadhi
by Tarla Dalal
Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with 43 amazing images.
The highlight of the Rajasthani pakoda kadhi is the addition of crisp and fresh besan pakodas! Learn how to make Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora |
Rajasthani pakoda kadhi is made with freshly prepared pakodis of besan perked up with coriander, green chillies and these pakodis are floated in a mouth-watering kadhi.
The Rajasthani pakoda kadhi is quite richly flavoured with an assortment of spices and the pakoras are an added attraction that make the kadhi pakora thoroughly irresistible!
Make sure you simmer the Rajasthani pakoda kadhi for just a minute or two after adding the pakodas so that they absorb the flavours but do not become soggy.
Tips to make rajasthani pakoda kadhi: 1. You can make the pakodas and kadhi in advance. Then just before serving heat the kadhi and add the pakodas and cook for 2 minutes. 2. Put the besan in a deep bowl. It is better to sieve the besan and use it as it will avoid the grainy particles.
Enjoy Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with detailed step by step photos.
Rajasthani Pakoda Kadhi recipe - How to make Rajasthani Pakoda Kadhi
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
For The Pakodas
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
1 1/2 tsp finely chopped green chillies
salt to taste
oil for deep-frying
For The Kadhi
2 cups curd (dahi)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1/2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
For the pakodas
- For the pakodas
- Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
- Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the kadhi
- For the kadhi
- Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
- Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.
- Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
How to proceed
- How to proceed
- Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve the {span class="bold1"}rajasthani pakoda kadhi{/span} immediately.
Rajasthani Pakoda Kadhi Video by Tarla Dalal
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what is Rajasthani pakoda kadhi made of ?
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what is Rajasthani pakoda kadhi made of ? See below image of list of ingredients for Rajasthani pakoda kadhi.
making the pakodas
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In a deep bowl put 1 cup besan (bengal gram flour).
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1/4 tsp turmeric powder (haldi).
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Add a pinch of baking soda. Baking soda will make the pakodas soft.
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Add 1 tsp cumin seeds (jeera).
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Add 1 1/2 tsp finely chopped green chillies.
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Add salt to taste. We added 1/4th tsp salt.
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Add ½ cup of water.
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Mix well with a whisk so that no lumps remain.
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Batter for pakoas is ready.
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Heat the oil in a deep non-stick kadhai.
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Drop spoonfuls of the batter into it
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Deep-fry a few pakodas at a time on a medium flame. Since these are besan pakodas, they take a little extra time to fry.
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Fry till they turn golden brown in colour from all the sides and remove with a spatula.
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Drain on an absorbent paper. Keep aside.
making Rajasthani kadhi
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In a deep bowl put 2 cups curds (dahi).
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Add 2 tbsp besan (bengal gram flour).
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Add 1/4 tsp turmeric powder (haldi).
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Add salt to taste. We added 3/4th tsp salt.
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Mix well using a whisk. Make sure to break all the lumps.
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Add 2½ cups of water.
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Mix well again with a whisk. Keep aside.
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Heat 1 tbsp oil in a deep non-stick pan.
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Add 1 stick cinnamon (dalchini).
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Add 2 cloves (laung / lavang).
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Add 2 whole dry kashmiri red chillies.
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Add 1/2 tsp fennel seeds (saunf).
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Add 1/2 tsp coriander (dhania) seeds.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1/4 tsp fenugreek (methi) seeds.
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Add 1/2 tsp grated ginger (adrak).
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Add 4 to 6 curry leaves (kadi patta).
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Sauté on a medium flame for a few seconds.
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Add 1/2 tsp chilli powder.
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Add the curds-besan mixture.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally.
making Rajasthani pakoda kadhi
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Just before serving, add the pakodas to the hot kadhi.
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Mix gently.
- Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Serve immediately with rice or roti.
tips for Rajasthani pakoda kadhi
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You can make the pakodas and kadhi in advance. Then just before serving heat the kadhi and add the pakodas and cook for 2 minutes.
| Energy | 310 cal |
| Protein | 6.9 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Fat | 24.6 g |
| Cholesterol | 10.7 mg |
| Vitamin A | 374.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 3 mg |
| Folic Acid | 33 mcg |
| Calcium | 153 mg |
| Iron | 1.2 mg |
| Magnesium | 39.9 mg |
| Phosphorus | 152 mg |
| Sodium | 27.3 mg |
| Potassium | 201.4 mg |
| Zinc | 0.3 mg |
Wonderful Kashi recipe! Thank you so much
it was amazing pl we want mango pickle recipe from u regards
It taste gud
I love Rajasthani kadhis as they are not sweet, they have a slight tangy taste and when served with pakodas made of besan, coriander and spices it taste great.