Rajasthani Pakoda Kadhi


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The Rajasthani staple dahi pakoda kadhi is more popularly known as 'khatta'.Nutritious and wholesome kadhi.

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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.

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Makes 6 servings
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Ingredients

Method
For the pakodas

  1. Combine all the ingredients along with 5 tbsp of water in a deep bowl and mix well.
  2. Heat the oil in a deep non-stick kadhai, drop spoonful 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

  1. Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.
  2. 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.
  3. Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

How to proceed

  1. 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.
  2. Serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 03 Apr 15 12:22 PM


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.