Rajasthani Pakoda Kadhi Recipe

Rajasthani Kadhi, a popular dish made with curds, besan, makes a delicious side dish for parathas and rice. Another version is the Rajasthani Pakoda Kadhi with crispy-fried besan pakodas.

Marwari Kadhi is a traditional Rajasthani dish we can best enjoy with paratha and chawal. Kadhi is a common dish across many North Indian states. Each recipe has its own twist to the basic Besan and Curd base. Punjabi Kadhi always has Pakodas added to it, while we can serve Rajasthani Kadhi without the Pakodas or with it. Another version would be the Dapka Kadhi from Gujarat.

When we talk about the difference, consistency is also another factor to consider. Plain Rajasthani Kadhi is thin and light, while another version is creamy and thick. Very similar to using curds in our gravies from the South would be the Mor Kulambu from Tamil cuisine and Majjiga Pulusu in Telugu.

Kadhi-Chawal is the most popular combination served regularly in many households. For special occasions, it gets changed to Pakoda Kadhi. The handful of times I have made this dish, it has always been with the pakodas. I won't let away a chance to fry some pakodas and enjoy them!

I made this gravy along with Gobi Matar Masala as a side dish for Tikkar Roti in Rajasthani Tikkar aur Sabzi Thali. This is my R in the A to Z Side Dishes.

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Step By Step Pictures for making Rajasthani Pakoda Kadhi

For the Pakoda

In a bowl, take the Besan along with Green Chilies, Red Chili Powder, Ajwain, Turmeric Powder, Coriander Powder, and Salt.
Slowly add water to make a thick batter, add hot oil and mix well.
Heat a kadai with oil for deep frying. When hot, drop small balls and cook on both sides till done.
Drain on a kitchen towel, while you make the kadhi.

For the Kadhi Base

Take the Besan along with curds, turmeric powder, and salt as needed. Whisk well and keep it aside.

For Tempering

In a pan, heat oil, add chopped green chilies, curry leaves, chopped ginger, cumin seeds, and saute well.
Next, add red chili powder, Hing, and Salt to taste.
When the ingredients are slightly cooked, add the besan mix to the pan and whisk again.
Add water as required and bring to a boil.
When the consistency is right, add the fried pakoras.
Simmer for 5 mins, serve hot as a side dish for Rotis or Rice.

Recipe

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Rajasthani Pakoda Kadhi Recipe | How to make Rajasthani Kadhi

Rajasthani Kadhi is a popular dish made with curds, besan and makes a delicious side dish for parathas and rice. The Rajasthani Pakoda Kadhi is the other sinful dish made with crispy-fried besan pakodas.

Course Main Dish – Gravies

Cuisine Rajasthan

Keyword Kadhi Pakoda, Vegan Gravy

By Cook Method Deep Fried, Stovetop

Occasion Weekend Special

By Diet Healthy Recipes, Vegan

Dish Type Gravy Side Dishes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Author Srivalli

Ingredients

For the Pakoda

• 1/2 cup Besan / Gram Flour
• 2 Green Chilies chopped
• 1 teaspoon Red Chili Powder
• 1/4 teaspoon Carom seeds / Ajwain
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Coriander Powder
• Salt to taste
• 2 tablespoon Cooking Oil hot
• Cooking Oil for deep frying

For the Kadhi Base

• 2 tablespoons Besan / Gram Flour
• 2 cup Curds / Yogurt sour
• 3/4 teaspoon Turmeric powder

For Tempering

• 2 tsp Cooking Oil
• 2 Green Chilies chopped
• A sprig Curry Leaves
• 1 inch Ginger chopped
• 1 teaspoon Red chili Powder
• 1 teaspoon Cumin Seeds
• A pinch Asafoetida / Hing
• Salt to taste

Instructions

For the Pakoda

• In a bowl, take the Besan along with Green Chilies, Red Chili Powder, Ajwain, Turmeric Powder, Coriander Powder, and Salt.
• Slowly add water to make a thick batter, add hot oil and mix well.
• Heat a kadai with oil for deep frying. When hot, drop small balls and cook on both sides till done.
• Drain on a kitchen towel, while you make the kadhi

For the Kadhi Base

• Take the Besan along with curds, turmeric powder, and salt as needed. Whisk well and keep it aside.

For Tempering

• In a pan, heat oil, add chopped green chilies, curry leaves, chopped ginger, cumin seeds, and saute well.
• Next, add red chili powder, Hing, and Salt to taste.
• When the ingredients are slightly cooked, add the besan mix to the pan and whisk again.
• Add water as required and bring to a boil.
• When the consistency is right, add the fried pakoras.
• Simmer for 5 mins, serve hot as a side dish for Rotis or Rice.

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