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Rajasthani Kadhi Pakoda Recipe

Rajasthani Kadhi Pakoda
How to Make Rajasthani Kadhi Pakoda

Rajasthani Kadhi Pakoda Recipe: Crisp besan pakoras are mixed with an aromatic besan-buttermilk base to make this Rajasthani Kadhi. A regal dish packed with flavours, this kadhi can be an impressive choice for any special lunch or dinner.

  • Total Cook Time 45 mins
  • Prep Time 15 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Medium

Ingredients of Rajasthani Kadhi Pakoda

  • For the pakoras:
  • 2 tbsp besan
  • 1/2 tsp chilli powder
  • ¼ haldi
  • ¼ ajwain
  • ¼ jeera (cumin seeds)
  • 1 tsp ghee
  • Salt to taste
  • Oil for deep-frying
  • For the kadhi:
  • 1 cup besan
  • 1 cup sour curds
  • 1/2 tsp haldi
  • 1/2 chilli powder
  • 1 tsp dhania (coriander) powder
  • 1/2 tsp hing
  • 1 tsp salt
  • 2 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp jeera (cumin seeds)
  • 2 bay leaves
  • 4 cloves
  • 2 green cardamoms
  • 1-inch cinnamon stick
  • 4-6 peppercorns
  • 1-inch ginger, thinly sliced
  • 2 green chillies, roughly chopped
  • For the tadka(tempering):
  • 1 tbsp ghee
  • 5-6 garlic cloves, crushed
  • 1/2 tsp chilli powder
  • 2-3 whole dried red chillies

How to Make Rajasthani Kadhi Pakoda

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Sieve the besan for the kadhi into a large mixing bowl. Add the sour curds and churn well.
Add two cups of water, haldi, chilli powder, dhania powder, hing and salt. Mix well to get a smooth, runny batter-like consistency.
In a kadhai, heat ghee and add mustard seeds, cumin seeds and whole spices (bay leaves, cloves, etc., as listed above)
Next, add the ginger, curry leaves and green chillies. Saute on low flame for a minute.
Now, add the prepared besan mixture to the kadhai, while stirring continuously. Pour 2 cups of water and mix well on medium flame.
Continue to stir until the mixture starts boiling. Then turn the heat to low again. Let it cook, uncovered, for another 5-10 minutes.
In the meantime, start preparing the pakoras. To do so, combine the besan with the rest of the ingredients listed above. Crush the ajwain (carom seeds) with your palm before adding.
Add 2 tbsp of water to this besan mixture to form a thick batter. Using a teaspoon, take small portions of the batter and pop them into the hot oil. Set aside.
Add these pakoras to the kadhi and mix well.
Prepare a tadka (tempering) by heating ghee and adding garlic. Stir for a few seconds and then add red chillies and chilli powder. Immediately, add 1 tbsp of water to this tadka. Pour it over the kadhi and turn off the stove.
Garnish the Rajasthani kadhi pakora with chopped coriander leaves. Serve hot.
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