Rajasthani pakoda kadhi recipe | kadhi pakora recipe | kadhi recipe - Nehas Cook Book (2024)

For kadhi mixture

• ▢ 4 cup sour buttermilk
• ▢ 4 tbsp besan - gram flour
• ▢ ½ tsp turmeric powder
• ▢ ½ tsp red chilli powder
• ▢ ¼ tsp ajwain

For pakoda (dumpling)

• ▢ 1 cup besan
• ▢ Salt to taste
• ▢ ¼ tsp turmeric powder
• ▢ ¼ tsp red chilli powder
• ▢ Pinch of hing
• ▢ 1/8 tsp baking soda
• ▢ ½ cup water or as required
• ▢ Oil for frying

For pakoda kadhi

• ▢ 2 tbsp ghee
• ▢ 1 tsp mustard seeds
• ▢ 2 tsp cumin seeds
• ▢ ¼ tsp methi dana
• ▢ ½ tsp fennel seeds
• ▢ ½ tsp coarsely crushed coriander seeds
• ▢ 1 bay leaf
• ▢ 3-4 cloves
• ▢ 1 cardamom
• ▢ 6-7 curry leaves
• ▢ 2-3 chopped curry leaves
• ▢ 1 tsp ginger paste
• ▢ 2 cup water or as required
• ▢ Kadhi mixture
• ▢ Salt to taste

For tempering

• ▢ 1 tbsp ghee
• ▢ ½ tsp mustard seeds
• ▢ ½ tsp cumin seeds
• ▢ 2 dry red chilli
• ▢ ½ tsp Kashmiri red chilli powder

• In a kadai, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, ½ tsp fennel seeds, ½ tsp coarsely crushed coriander seeds, 1 bay leaf, 3-4 cloves, 1 cardamom and some curry leaves. Saute it.

• Now add chopped green chilli and ginger paste and saute it.

• Then add 1 cup water into tempering and bring it to boil.

• Meanwhile in a mixing bowl, add 4 cup buttermilk, 4 tbsp besan (gram flour), ½ tsp turmeric powder, ½ tsp red chilli powder, ¼ tsp ajwain. Mix well.

• Then add kadhi mixture into kadai and mix well. Stir continuously till mixture starts to boil.

• Now add 1 cup water and salt. mix well.

• Then lower the flame and boil mixture for 20-25 minutes on low flame.

• Meanwhile in a mixing bowl, add 1 cup besan (gram flour), salt to taste, ¼ tsp turmeric powder, ¼ tsp red chilli powder, pinch of hing, 1/8 tsp baking soda. Mix well.

• Add ½ cup water gradually and make thick and pouring consistency of batter. Also whisk batter for 2 minutes, so it become light and fluffy.

• Now heat oil and add small size pakoda into batter. Cook till it become golden brown from both the side.

• Take out into wire rack and keep it aside.

• Now after 25 minutes, kadhi is properly boil. switch off gas and add pakoda in it. mix well.

• Then for tempering, in a tadka pan, add ghee, mustard seeds, cumin seeds and dry red chilli. saute it. add ½ tsp red chilli powder and mix well.

• Pour hot tempering on kadhi mixture and sprinkle some coriander leaves. Mix well.

• Rajasthani pakoda kadhi is ready to serve with rice.

• Use sour buttermilk for the kadhi mixture.
• The kadhi mixture should be thin and without any lumps.
• While boiling the kadhi, stir the mixture continuously.
• Boil the kadhi mixture on a medium-low flame to ensure that the besan is cooked properly.
• Do not add more water to pakoda batter
• Do not add pakoda into boiling kadhi mixture.
• Tempering enhance taste of pakoda kadhi.