Rajasthani Kadhi Pakoda is a traditional North Indian dish featuring a tangy yogurt-based curry with fluffy, spiced besan pakoras. Lightly seasoned with aromatic spices like cumin, mustard seeds, and fenugreek, this dish is comforting, flavorful, and perfect when paired with hot steamed rice or chapati. The balance of crispy pakoras soaking in the rich, velvety kadhi creates a harmony of textures and flavors that is loved by all age groups.
Health Benefits:
- Boosts Digestion: The yogurt in the kadhi contains probiotics that aid digestion and promote gut health.
- Rich in Fiber: Besan is high in dietary fiber, which helps maintain a healthy digestive system.
- Protein-Rich: Besan, being made from chickpeas, is a great source of protein, especially for vegetarians.
Nutritional Highlights:
- High Protein: The use of besan (gram flour) in both the kadhi and pakoras provides a good source of plant-based protein.
- Rich in Probiotics: Yogurt (curd) adds probiotics, which are great for digestion and gut health.
- Low in Fat: Although fried pakoras are involved, the kadhi itself is low in fat, making it a well-balanced dish when consumed in moderation.
Nutritional Information (Per Serving):
- Calories: 290
- Protein: 10g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
Ingredients:
For Kadhi:
- Yogurt (Curd): 1 ½ cups (whisked)
- Besan (Gram Flour): 2 tbsp
- Water: 3 cups
- Turmeric Powder: ½ tsp
- Red Chili Powder: 1 tsp
- Cumin Seeds: ½ tsp
- Mustard Seeds: ½ tsp
- Fenugreek Seeds: ¼ tsp
- Asafoetida (Hing): a pinch
- Ginger Paste: 1 tsp
- Green Chilies: 1-2, slit
- Curry Leaves: 10-12
- Ghee or Oil: 2 tbsp
- Salt: To taste
- Fresh Coriander Leaves: 2 tbsp, finely chopped (for garnish)
For Pakoras:
- Besan (Gram Flour): 1 cup
- Onion: 1 medium, finely chopped
- Green Chilies: 1, finely chopped
- Cumin Seeds: ½ tsp
- Red Chili Powder: ½ tsp
- Turmeric Powder: ¼ tsp
- Ajwain (Carom Seeds): ½ tsp
- Baking Soda: a pinch
- Water: as needed to make a thick batter
- Oil: for deep frying
- Salt: To taste
Recipe Instructions:
- Prepare the Kadhi Mixture: In a large mixing bowl, whisk together yogurt and besan until smooth and lump-free. Add turmeric powder, red chili powder, and salt. Gradually add water to create a smooth, liquid consistency. Set aside.
2. Make the Pakora Batter: In another bowl, mix besan, onion, green chilies, cumin seeds, ajwain, turmeric powder, red chili powder, baking soda, and salt. Add water gradually to create a thick, smooth batter that can hold its shape when scooped.
3. Fry the Pakoras: Heat oil in a deep frying pan over medium heat. Once hot, drop small spoonfuls of the pakora batter into the oil. Fry the pakoras until golden brown and crisp, turning them occasionally to ensure even frying. Remove and drain on paper towels.
4. Cook the Kadhi: Heat ghee or oil in a large saucepan over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Let the seeds crackle. Add ginger paste, slit green chilies, and curry leaves, and sauté for 1-2 minutes until fragrant.
5. Pour the prepared yogurt-besan mixture into the saucepan, stirring continuously to prevent lumps. Bring the kadhi to a boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally to avoid sticking.
6. Combine Pakoras with Kadhi: Once the kadhi has thickened slightly, add the fried pakoras to it. Let the pakoras soak in the kadhi for 5-10 minutes. Garnish with freshly chopped coriander leaves.
7. Serve Hot: Serve the Rajasthani Kadhi Pakoda hot with steamed rice or roti.
Tips and Tricks for Rajasthani Kadhi Pakoda:
- Keep the Kadhi Smooth: Whisk the yogurt and besan well to ensure no lumps form while cooking. Stir the mixture continuously after adding it to the pan to prevent curdling.
- Crisp Pakoras: To keep the pakoras crispy, fry them in hot oil but at medium heat. Frying them on high heat may cause them to brown too quickly and become soggy when added to the kadhi.
- Extra Fluffiness in Pakoras: Add a pinch of baking soda to the pakora batter for extra fluffiness.
- Soak the Pakoras Properly: Allow the fried pakoras to soak in the kadhi for a few minutes before serving. This helps them absorb the flavors while still maintaining some texture.
- Consistency Control: If your kadhi becomes too thick, add a little more water and cook for a few extra minutes to achieve your preferred consistency.
