Kadhi is one of the favorite dishes in Indian homes, traditionally served either with rice or hot flatbread. Although each region has its own method of preparing kadhi and its own flavor characteristics, Rajasthani Kadhi Pakoda is distinguished by its unique taste and aroma of spices.
In this recipe, the kadhi is made from sour yogurt and chickpea flour (besan) and is cooked with spices. Then, small besan pakoras are added to it. The final touch is provided by garlic, dried red chili, and ghee.
If you want to diversify your menu by moving away from ordinary vegetable dishes and dal, you can prepare Rajasthani Kadhi Pakoda at home.
Rajasthani Kadhi Pakoda Recipe
To begin, sift a large amount of chickpea flour (besan) into a large bowl. Add the sour yogurt to this flour and whisk thoroughly, ensuring that no lumps remain in the mixture. Then, add two cups of water and stir again. After that, incorporate turmeric, red pepper powder, coriander powder, asafoetida (hing), and salt, mixing all ingredients well. The consistency of the mixture should be neither too thick nor too thin.
Heat a deep pot on the stove and pour in the ghee. When the oil heats up, add cumin seeds (rai) and cumin (jeera). As soon as they start sizzling, add bay leaves, cloves, cardamom, cinnamon, and whole black peppercorns. After a few seconds, sauté the ginger and green chili. If curry leaves are used, add them at this time as well. All these components are fried for about a minute.
Then, gradually pour the prepared chickpea flour and yogurt mixture into the pot, stirring constantly to prevent lumps from forming. Add a little water as needed and cook over medium heat. When the kadhi boils, reduce the heat. Cook it for about 5-10 minutes, stirring occasionally so that the besan does not stick to the bottom. It must be cooked until the raw taste of the besan completely disappears.
Preparing the Pakoras
While the kadhi is cooking, prepare the pakoras. For this, put chickpea flour, red pepper powder, turmeric, ajwain (fennel), cumin, and salt into a bowl, mixing them. Then, add ghee and gradually pour in water to obtain a thick batter. It is important that this batter is not too runny.
In another pot, heat oil. When the oil reaches medium temperature, add the chickpea batter in small portions. Fry the pakoras until golden and crispy, then remove them and place them on a plate.
When the kadhi is completely ready, add the prepared pakoras to it. Gently stir with a spoon so that the pakoras do not fall apart. Then, leave it on low heat for a few more minutes. This will allow the pakoras to absorb the flavor of the kadhi and become soft inside. If the kadhi becomes too thick, a little hot water can be added.
Adding Garlic Flavor
To enhance the taste of Rajasthani Kadhi Pakoda, a garlic sauce is prepared at the end. For this, heat ghee in a small pot. Add slightly crushed garlic to it and fry until golden brown. Then, add whole dried red chilies and cook for a few seconds. Reduce the heat and immediately mix in the red pepper powder, ensuring that the chili does not burn. The finished sauce is immediately poured over the kadhi.
Rajasthani Kadhi Pakoda is ready. Garnish with finely chopped fresh cilantro. It is served hot with plain rice or cumin rice; it can also be enjoyed with flatbreads.
