Rajasthani Pakoda Kadhi Video by Tarla Dalal Video by Tarla Dalal
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Rajasthani Pakoda Kadhi Recipe (Rajasthani Kaddhi Pakora) Video by Tarla Dalal
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
6.00 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 whole dry Kashmiri red chilli
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 rajasthani pakoda kadhi immediately.
See step by step images of Rajasthani Pakoda Kadhi
