Rajasthani Pakoda Kadhi Video by Tarla Dalal

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The highlight of the Rajasthani Pakoda Kadhi is the addition of crisp and fresh besan pakodas! This imparts a chewy, crunchy dimension to the kadhi making it more satiating. You will also find this kadhi to be more flavourful, as it uses a wider selection of spices than normal, everyday kadhi recipes. Such a splash of flavours is essential to enjoy food in extreme climates such as that found in Rajasthan.

Recipe Description for Rajasthani Pakoda Kadhi

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 6 servings
Show me for servings

Ingredients

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

Method

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

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

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.

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RECIPE SOURCE : Rajasthani Cookbook

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Rajasthani Pakoda Kadhi Video by Tarla Dalal

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