Rajasthani Kadhi Pakoda is a curry without any onion or garlic, made with deep-fried balls of gram flour or Pakora. The main ingredient in this curry is thick curd. It pairs wonderfully with plain rice and is convenient to take along, even to work.
Jump to:
- A typical day of an working woman
- When a veg meal is a must - Kadhi Pakoda works wonder
- Rajasthani Kadhi Pakoda - ingredients
- Frequently Asked Questions
- Here's how I cook Rajasthani Kadhi Pakoda at Debjanir Rannaghar
- Recipe Card
- Other No onion no garlic recipes apart from Rajasthani Kadhi Pakora from Debjanir Rannaghar
- Let's connect over Rajasthani Kadhi Pakoda recipe
- Authentic Rajasthani Kadhi Recipe Pin for you
A typical day of an working woman
Knowing that I have a jam-packed day ahead, there are times when I am fully aware that I won't have much time for myself. This is evident from the long list of tasks I need to accomplish. The list includes taking care of my toddler, handling my work responsibilities, checking in with my family, and completing blogging assignments. It's no surprise that sometimes I feel overwhelmed. However, like countless women today, I find a way to keep going. What I've come to realize is that engaging in my hobbies and passions helps me stay calm and collected. One particular activity that brings me relief is photographing the meals I cook. Writing about my culinary experiences is also part of the fun. But enough about me 😉 Now, let's shift gears and dive into the topic of this post: Rajasthani Kadhi Pakoda.
When a veg meal is a must - Kadhi Pakoda works wonder
I need to add a few more lines about my daily life. The other day, while I was enjoying my morning coffee, my mom gave me an unexpected call. She reminded me to avoid eating anything that contained onions and garlic. I was taken aback by this request. My dear mother then explained that it was "Itu Puja" that day, and as part of the custom, I needed to abstain from consuming onion, garlic, and any non-vegetarian food. It was already 7:30 a.m., and I didn't have much time to prepare something special for myself. My house help had already made the food we were planning to take to the office. In the end, I decided to quickly make a simple bowl of Rajasthani Kadhi Pakoda to take with some rice. I even managed to snap a photo of the dish.
Rajasthani Kadhi Pakoda - ingredients
Having spent several years in the Northern region of the country, I have been fortunate enough to try various types of Kadhi with their own unique flavors. Whether it's the Punjabi Kadhi, Sindhi Kadhi, Rajasthani Kadhi, Kathiawadi Kadhi, or Gujarati Kadhi, I've had the opportunity to taste the authentic versions either at my neighbor's house or at a friend's. The Rajasthani Kadhi, in particular, is a curry made without onions or garlic, and instead features fried gram flour balls, also known as Pakoras. The base of this curry is made from hung curd, and it pairs perfectly with steamed rice. Additionally, it is very convenient to take with you to the office.
Frequently Asked Questions
When it comes to making Rajasthani Kadhi, the key difference lies in the absence of onions in the Pakoda, unlike the Punjabi curry. The Pakoda itself is prepared in a simple manner, resulting in a crunchier texture compared to the Punjabi version. To flavor the gravy, Carom Seed or Ajwain (known as Jowan in Bengali) is used, along with common spices like salt, chili powder, and turmeric powder. Curry leaves are used to temper the Kadhi, and for my own personal preference, I like to add a touch of Kasuri Methi.
Here's how I cook Rajasthani Kadhi Pakoda at Debjanir Rannaghar
Recipe Card
Rajasthani Kadhi Pakoda
Rajasthani Kadhi Pakoda, a renowned Indian side dish that features fried dumplings made with Gram flour, is a curd-based curry that doesn't include onions or garlic.
Ingredients
To make the Pakoda:
- 150 g Gram Flour/ Besan 1 Cup
- 1 teaspoon Carom Seed/ Ajwain
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Salt or to taste
- 100 ml Refined Oil for deep frying
To make the Rajasthani Kadhi Pakoda:
- 200 g Hung Curd
- 1 tablespoon Gram Flour
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Salt or to taste
- ½ teaspoon Kasuri Methi/ Fenugreek Leaves
- 1 tablespoon Refined Oil from the oil remained from frying the pakoda
Tempering:
- 15-20 Curry Leaves
- ¼ teaspoon Fenugreek Seed/ Methi
- 2 Dried Red Chili
- 1 teaspoon Refined Oil from the oil remained from frying the pakoda
Instructions
Making of Pakoda:
- Take Gram, Red Chili Powder, Turmeric Powder, Baking Soda, and Salt in a bowl and mix well.
- Add ½ cup of water to the mixture to make a semi-thick batter.
- Now add Carom Seed to the mixture and combine well.
- Heat sufficient oil in a wok to deep fry the Pakoda.
- Pour a spoonful of batter into the oil and likewise pour few more spoonfuls of batter depending upon the radius of the wok to make Pakoda.
- Fry Pakoda in medium flame and strain from the oil and using a kitchen towel or absorbent paper trench excess oil from the Pakoda.
Making of the Rajasthani Kadhi Pakoda:
- Make a lump-free batter using Hung Curd, Gram Flour, Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric Powder, and Salt.
- Add 1 cup water to the mixture and dilute it.
- Heat 1 tbsp. oil in a pan and temper the oil using one Red chili and Kasuri Methi.
- Now pour the mixture prepared over the tempering and bring it to a boil.
- Add some more water if required.
- Once the raw smell of gram flour is gone from the curry, add Pakoda to the curry and boil it for 2-3 minutes.
- Add water to maintain consistency.
- Now in a pan take 1 Tsp. Oil and temper it with Curry Leaves, Fenugreek Seed, and Dried Red Chili and pour the tempering over the Rajasthani Kadhi Pakoda.
- Serve Rajasthani Kadhi Pakoda with steamed rice.
Nutrition
Other No onion no garlic recipes apart from Rajasthani Kadhi Pakora from Debjanir Rannaghar
Let's connect over Rajasthani Kadhi Pakoda recipe
Please inform me of your experience and feel free to send a photo to [email protected]. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Authentic Rajasthani Kadhi Recipe Pin for you
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
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