Is Rajasthani Kadhi different from Punjabi Kadhi?

Name: Rajasthani Kadhi Pakoda
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 150g Gram Flour/ Besan (1 Cup); 1 Tsp. Carom Seed/ Ajwain; ½ Tsp. Red Chili Powder; ½ Tsp. Turmeric Powder; ¼ Tsp. Baking Soda; 1 Tsp. Salt or to taste; 100ml Refined Oil for deep frying; 200g Hung Curd; 1 Tbsp. Gram Flour; 1/2 Tsp. Coriander Powder; ½ Tsp. Cumin Powder; ½ Tsp. Red Chili Powder; ½ Tsp. Turmeric Powder; 1 Tsp. Salt or to taste; ½ Tsp. Kasuri Methi/ Fenugreek Leaves; 1 Tbsp. Refined Oil (from the oil remained from frying the pakoda); 15-20 Curry Leaves; ¼ Tsp. Fenugreek Seed/ Methi; 2 Dried Red Chili; 1 Tsp. Refined Oil (from the oil remained from frying the pakoda)

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.

Rajasthani Kadhi Recipe| Easy Rajasthani Kadhi

Description

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

Units Scale

To make the Pakoda:

150g Gram Flour/ Besan (1 Cup)
1 Tsp. Carom Seed/ Ajwain
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
1/4 Tsp. Baking Soda
1 Tsp. Salt or to taste
100ml Refined Oil for deep frying

To make the Rajasthani Kadhi Pakoda:

200g Hung Curd
1 Tbsp. Gram Flour
1/2 Tsp. Coriander Powder
1/2 Tsp. Cumin Powder
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
1 Tsp. Salt or to taste
1/2 Tsp. Kasuri Methi/ Fenugreek Leaves
1 Tbsp. Refined Oil (from the oil remained from frying the pakoda)

Tempering:

15-20 Curry Leaves
1/4 Tsp. Fenugreek Seed/ Methi
2 Dried Red Chili
1 Tsp. Refined Oil (from the oil remained from frying the pakoda)

Cook Mode Prevent your screen from going dark

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.

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

Nutrition

Serving Size: 100g
Calories: 351
Sugar: 3.9g
Sodium: 2903mg
Fat: 26.4g
Saturated Fat: 3.4g
Carbohydrates: 21.3g
Fiber: 4.3g
Protein: 8g
Cholesterol: 0mg