Rajasthani Kadhi Pakoda
Prep time
Cook time
Total time
A curd based curry of fried Gram flour dumpling or Rajasthani Kadhi Pakoda is a famous no onion no garlic Indian Side dish
Recipe type: Side Dish
Cuisine: Indian
Serves: 3 People
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.
  • Curry Leaves: 15-20
  • Fenugreek Seed/ Methi: ¼ Tsp.
  • Dried Red Chili: 2
  • Refined Oil: 1 Tsp.
Making of Pakoda:%Rajasthani Kadhi
  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 spoonful 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:%Rajasthani Kadhi
  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 gone from the curry, add Pakoda to the curry and boil it for 2-3 minutes.
  7. Add water to maintain the 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.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2016/11/rajasthani-kadhi-pakoda/