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Rajsthani Pakoda Kadi

Feb-10-2017
Ridhima Mohil
15 minutes
Prep Time
20 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Rajsthani Pakoda Kadi RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Rajasthan
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. 1 cup besan
  2. 2 tbsp finely chopped coriander
  3. 1/4 tsp turmeric powder
  4. A pinch of baking soda
  5. 1 tsp jeera
  6. 1 1/2 tsp finely chopped green chillies
  7. Salt as per the taste
  8. 2 cups curds (dahi)
  9. 2 tbsp Besan
  10. 1/4 tsp turmeric powder
  11. 1 tbsp oil
  12. 2 whole dry kashmiri red chillies
  13. 1/2 tsp fennel seeds
  14. 1/2 tsp coriander seeds
  15. 1/2 tsp cumin seeds
  16. 1/2 tsp Grated Ginger
  17. 4 to 6 curry leaves
  18. 1/2 tsp chilli powder

Instructions

  1. For the pakodas
  2. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.
  3. 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.
  4. For the kadi
  5. Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well.
  6. 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.
  7. Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
  8. 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.

Reviews (1)  

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Preeti Gurung
Feb-14-2017
Preeti Gurung   Feb-14-2017

Cooked in a traditional way, yum!

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