Pakodi Kadhi Rajasthani
Thick yogurt-besan curry with crispy onion-besan pakodis. Rajasthani home-style kadhi — heartier than plain kadhi, served over steamed rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- onion — 100 g (chopped)
- coriander powder — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Ginger — 1 tsp (ground)
- Curd — 100 g (whole)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 2 piece (chopped)
- Gram Flour — 100 g (ground)
- salt (optional) (whole)
- Garlic — 1 tsp (ground)
Tempering
- Cumin Seeds — 1 tsp (whole)
- oil — 2 tbsp (whole)
Method
- Make a thick batter with the gram flour, a little salt and water, then deep fry small pakodis in hot oil until golden and crisp. Keep aside.
- Peel and chop the onion, ginger and garlic finely, and chop the tomato.
- Whisk the curd well with the remaining gram flour and 2 cups of water until smooth and lump free.
- Heat the oil in a pan and add the cumin seeds, letting them splutter.
- Add the chopped onion, ginger and garlic, and saute until the onion turns soft and light golden.
- Add the chopped tomato, turmeric powder, coriander powder and red chilli powder, and cook until the tomato turns soft.
- Pour in the curd and gram flour mixture, stirring continuously to prevent lumps, and bring it to a gentle boil. Lower the flame and simmer for 12 to 15 minutes until the kadhi thickens, stirring often.
- Add salt to taste and drop in the fried pakodis, simmering for another 4 to 5 minutes so they soften slightly in the gravy.
- Garnish with chopped coriander leaves and serve the Pakodi Kadhi Rajasthani hot with steamed rice or bajra roti.
Common questions
- Pakodi Kadhi Rajasthani ko English mein kya kehte hain?
- पकोड़ी कढ़ी राजस्थानी ko English mein Pakodi Kadhi Rajasthani likhte hain.
- Ek plate Pakodi Kadhi Rajasthani mein kitni calories hoti hain?
- 206 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 20 min taiyari, 30 min pakana.