Rajasthani Pakoda Kadhi (Rajasthani Kaddhi Pakora)
Rajasthani pakoda kadhi recipe | Rajasthani kaddhi pakora | with 43 amazing images, video, recipe in Hindi. The highlight of the Rajasthani Pakoda Kadhi is the…
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup besan (Bengal gram flour)
- 2 tbsp finely chopped coriander (dhania)
- 1/4 tsp turmeric powder (haldi)
- a pinch of baking soda
- 1 tsp cumin seeds (jeera)
- 1 1/2 tsp finely chopped green chillies
- salt to taste
- oil for deep-frying
- 2 cups curd (dahi)
- 2 tbsp besan (Bengal gram flour)
- 1/4 tsp turmeric powder (haldi)
- salt to taste
- 1 tbsp oil
- 1 stick cinnamon (dalchini)
- 2 clove (laung / lavang)
- 2 whole dry Kashmiri red chilli
- 1/2 tsp fennel seeds (saunf)
- 1/2 tsp coriander (dhania) seeds
- 1/2 tsp cumin seeds (jeera)
- 1/4 tsp fenugreek (methi) seeds
- 1/2 tsp grated ginger (adrak)
- 4 to 6 curry leaves (kadi patta)
- 1/2 tsp chilli powder
Instructions
- 1
like Rajasthani pakoda kadhi recipe | Rajasthani kadhi pakora |
- 2
what is Rajasthani pakoda kadhi made of ? See below image of list of ingredients forRajasthani pakoda kadhi.
- 3
In a deep bowl put1 cupbesan (bengal gram flour).
- 4
Add2 tbspfinelychopped coriander (dhania).
- 5
Add1/4 tspturmeric powder (haldi).
- 6
Adda pinch ofbaking soda. Baking soda will make the pakodas soft.
- 7
Add1 tspcumin seeds (jeera).
- 8
Add1 1/2 tspfinelychopped green chillies.
- 9
Add salt to taste. We added 1/4thtsp salt.
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Add½ cup of water.
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Mix well with a whisk so that no lumps remain.
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Batter for pakoas is ready.
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Heat the oil in a deep non-stick kadhai.
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Drop spoonfuls of the batter into it
- 15
Deep-fry a few pakodas at a time on a medium flame. Since these are besan pakodas, they take a little extra time to fry.
- 16
Fry till they turn golden brown in colour from all the sides and remove with a spatula.
- 17
Drain on an absorbent paper. Keep aside.
- 18
In a deep bowl put2 cupscurds (dahi).
- 19
Add2 tbspbesan (bengal gram flour).
- 20
Add1/4 tspturmeric powder (haldi).
- 21
Add salt to taste. We added 3/4thtsp salt.
- 22
Mix well using a whisk. Make sure to break all the lumps.
- 23
Add2½ cups of water.
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Mix well again with a whisk. Keep aside.
- 25
Heat 1 tbsp oil in a deep non-stick pan.
- 26
Add1stickcinnamon (dalchini).
- 27
Add2cloves (laung / lavang).
- 28
Add2whole dry kashmiri red chillies.
- 29
Add1/2 tspfennel seeds (saunf).
- 30
Add1/2 tspcoriander (dhania) seeds.
- 31
Add1/2 tspcumin seeds (jeera).
- 32
Add1/4 tspfenugreek (methi) seeds.
- 33
Add1/2 tspgrated ginger (adrak).
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Add4 to 6curry leaves (kadi patta).
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Sauté on a medium flame for a few seconds.
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Add1/2 tspchilli powder.
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Add the curds-besan mixture.
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Mix well.
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Cook on a medium flame for 5 minutes, while stirring occasionally.
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Just before serving, add the pakodas to the hot kadhi.
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Mix gently.
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Cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
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Serve immediately with rice or roti.
- 44
You can make the pakodas and kadhi in advance. Then just before serving heat the kadhi and add the pakodas and cook for 2 minutes.