Rajasthani Pakoda Kadhi
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.
- 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.
- 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.
- 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 immediately.
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