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Rajasthani pakoda kadhi recipe | Rajasthani kadhi pakora |


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Rajasthani Pakoda Kadhi

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.

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Rajasthani Pakoda Kadhi recipe - How to make Rajasthani Pakoda Kadhi

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
Show me for servings

Method

For the pakodas
    For the pakodas
  1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
  2. 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
  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
    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 the rajasthani pakoda kadhi immediately.

Rajasthani Pakoda Kadhi Video by Tarla Dalal

Rajasthani Pakoda Kadhi recipe with step by step photos

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what is Rajasthani pakoda kadhi made of ?
  1. what is Rajasthani pakoda kadhi made of ? See below image of list of ingredients for Rajasthani pakoda kadhi.

making the pakodas
  1. In a deep bowl put 1 cup besan (bengal gram flour).
  2. Add 2 tbsp finely chopped coriander (dhania).
  3. Add 1/4 tsp turmeric powder (haldi).
  4. Add a pinch of baking soda. Baking soda will make the pakodas soft.
  5. Add 1 tsp cumin seeds (jeera).
  6. Add 1 1/2 tsp finely chopped green chillies.
  7. Add salt to taste. We added 1/4th tsp salt. 
  8. Add ½ cup of water.
  9. Mix well with a whisk so that no lumps remain.
  10. Batter for pakoas is ready.
  11. Heat the oil in a deep non-stick kadhai.
  12. Drop spoonfuls of the batter into it 
  13. 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.
  14. Fry till they turn golden brown in colour from all the sides and remove with a spatula.
  15. Drain on an absorbent paper. Keep aside.

making Rajasthani kadhi
  1. In a deep bowl put 2 cups curds (dahi).
  2. Add 2 tbsp besan (bengal gram flour).
  3. Add 1/4 tsp turmeric powder (haldi).
  4. Add salt to taste. We added 3/4th tsp salt. 
  5. Mix well using a whisk. Make sure to break all the lumps.
  6. Add 2½ cups of water.
  7. Mix well again with a whisk. Keep aside. 
  8. Heat 1 tbsp oil in a deep non-stick pan.
  9. Add 1 stick cinnamon (dalchini).
  10. Add 2 cloves (laung / lavang).
  11. Add 2 whole dry kashmiri red chillies.
  12. Add 1/2 tsp fennel seeds (saunf).
  13. Add 1/2 tsp coriander (dhania) seeds.
  14. Add 1/2 tsp cumin seeds (jeera).
  15. Add 1/4 tsp fenugreek (methi) seeds.
  16. Add 1/2 tsp grated ginger (adrak).
  17. Add 4 to 6 curry leaves (kadi patta).
  18. Sauté on a medium flame for a few seconds.
  19. Add 1/2 tsp chilli powder.
  20. Add the curds-besan mixture.
  21. Mix well.
  22. Cook on a medium flame for 5 minutes, while stirring occasionally.

making Rajasthani pakoda kadhi
  1. Just before serving, add the pakodas to the hot kadhi.
  2. Mix gently.
  3. Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  4. Serve immediately with rice or roti.

tips for 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.
Accompaniments

Bajra Khichdi ( Rajasthani) 
Bajra Roti 
Handi Khichdi ( Chawal) 
Masala Tikadia 

Nutrient values (Abbrv) per serving
Energy310 cal
Protein6.9 g
Carbohydrates15 g
Fiber3 g
Fat24.6 g
Cholesterol10.7 mg
Sodium27.3 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Rajasthani Pakoda Kadhi
5
 on 03 Nov 20 06:44 AM


Reply
| Hide Replies
Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
03 Nov 20 02:53 PM
Rajasthani Pakoda Kadhi
5
 on 12 Oct 20 07:59 AM


Wonderful Kashi recipe! Thank you so much
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| Hide Replies
Tarla Dalal    Thanks for the feedback !!! keep reviewing recipes and articles you loved.
Reply
12 Oct 20 11:04 AM
Rajasthani Pakoda Kadhi
5
 on 11 Feb 18 10:39 PM


it was amazing pl we want mango pickle recipe from u regards
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Tarla Dalal    Hi, Below is the recipe for it.. https://www.tarladalal.com/Spicy-Mango-Pickle-3403r
Reply
12 Feb 18 09:22 AM
Rajasthani Pakoda Kadhi
5
Foodie #667312
 on 30 Mar 17 09:42 PM


It taste gud
Reply
Rajasthani Pakoda Kadhi
5
Payal Parikh 86
 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.
Reply