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The highlight of the Rajasthani Pakoda Kadi is the addition of crisp and fresh besan pakodas! You will also find this kadi to be more flavorful, as it uses a wider selection of spices than normal, everyday kadi recipes. Such a splash of flavors is essential to enjoy food in extreme climates such as that found in Rajasthan.
Cooked in a traditional way, yum!
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.
For the kadi
Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well.
Heat the oil in a deep non-stick pan, add the red chillies, fennel seeds, coriander seeds, cumin seeds, ginger, curry leaves and chilli powder and stir 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.
Just before serving, add the pakodas to the hot kadi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
SERVING: 6
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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