Rajasthani Kadhi Pakoda

A busy day ahead, I sometimes know beforehand that I have very little time to indulge myself on that particular day. this is, however,  obvious considering my list of to-dos. The To-do list includes taking care of the toddler, managing the official work, calling the family to check, and my blogging assignments as well.  Needless to say, I sometimes feel helpless. However, I manage to survive like every single woman today. What I realized over the period, to make my own-self cool and calm hobbies and passion worked well. I found relief while clicking the food that I cook.  Writing about it is part of the game too. Okay, I am done with writing about myself ;). Now I guess it is better to move on to the subject of this post; Rajasthani Kadhi Pakoda.

Ummm but need to write a few more lines about my day-to-day life :D. A few days back Maa called me while I was having my coffee. She reminded me not to opt for any food with Onion and Garlic!  I was utterly shocked! Then my dearest mother told me that it was “Itu Puja” that day. She informed me I had to follow the custom of not having anything with onion and garlic and for that matter anything non-vegetarian. It was 7.30 a.m. at that time.  I was really out of time to make anything special for me as my house help has already prepared the food that we were about to carry with us to the office! I finally decided to make a simple bowl full of Rajasthani Kadhi Pakoda to carry with some rice and ended on clicking the same as well.

Rajasthani Kadhi Pakoda

Coming to the Rajasthani Kadhi Pakoda, thanks to my years in the Northern part of the country, I have had different types of Kadhi with distinct flavors. Be it Punjabi Kadhi or the Sindhi Kadhi or the Rajasthani Kadhi or the Kathiawadi Kadhi or the Gujarati Kadhi, I, fortunately, tasted the authentic flavors at either neighbor’s place or the friends. Rajasthani Kadhi is a no onion no garlic curry prepared with fried gram flour balls or Pakora. The base of the curry is hung curd. This goes perfectly with steamed rice and is very handy to carry even to the office.

Is Rajasthani Kadhi different from Punjabi Kadhi?

Coming to the recipe of Rajasthani Kadhi, the Pakoda used in making the same are not having onion alike the Punjabi curry. The Pakoda is prepared very simply and is crunchier as compared to the Punjabi version of the dish. The gravy is flavored with Carom Seed or Ajwain (Jowan is the Bengali word). Some basic spices such as salt, chili powder, and turmeric powder. Curry leaves are used to temper the Kadhi. On a personal preference, I prefer to add little Kasuri Methi.

Here's how I cook Rajasthani Kadhi Pakoda at Debjanir Rannaghar

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Rajasthani Kadhi Pakoda

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• Author: Debjani
• Total Time: 20 mins
• Yield: 3 People 1x

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Description

A curd based curry of fried Gram flour dumpling or Rajasthani Kadhi Pakoda is a famous no onion no garlic Indian Side dish

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Ingredients

Units MUS Scale 1x2x3x

To make the Pakoda:

• Gram Flour/ Besan: 1 Cup (150g)
• Carom Seed: 1 Tsp.
• Red Chili Powder: ½ Tsp.
• Turmeric Powder: ½ Tsp.
• Baking Soda: ¼ Tsp.
• Salt: to taste
• Refined Oil: for deep frying

To make the Rajasthani Kadhi Pakoda:

• Hung Curd: 200g
• Gram Flour: 1 Tbsp.
• Coriander Powder: ½ Tsp.
• Cumin Powder: ½ Tsp.
• Red Chili Powder: ½ Tsp.
• Turmeric Powder: ½ Tsp.
• Salt: to taste
• Kasuri Methi/ Fenugreek Leaves: ½ Tsp.
• Refined Oil: 1 Tbsp.

Tempering:

• Curry Leaves: 15-20
• Fenugreek Seed/ Methi: ¼ Tsp.
• Dried Red Chili: 2
• Refined Oil: 1 Tsp.

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Instructions

Making of Pakoda:

1. Take Gram, Red Chili Powder, Turmeric Powder, Baking Soda, and Salt in a bowl and mix well.
2. Add ½ cup of water to the mixture to make a semi-thick batter.
3. Now add Carom Seed to the mixture and combine well.
4. Heat sufficient oil in a wok to deep fry the Pakoda.
5. 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.
6. 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:

1. Make a lump-free batter using Hung Curd, Gram Flour, Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric Powder, and Salt.
2. Add 1 cup water to the mixture and dilute it.
3. Heat 1 tbsp. oil in a pan and temper the oil using one Red chili and Kasuri Methi.
4. Now pour the mixture prepared over the tempering and bring it to a boil.
5. Add some more water if required.
6. Once the raw smell of gram flour is gone from the curry, add Pakoda to the curry and boil it for 2-3 minutes.
7. Add water to maintain consistency.
8. 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.
9. Serve Rajasthani Kadhi Pakoda with steamed rice.

• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Side Dish
• Cuisine: Indian

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Other No onion no garlic recipes apart from Rajasthani Kadhi Pakora from Debjanir Rannaghar: