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.
Servings 4 People
Calories 351kcal
Cost Rs 100
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
Serving: 100g | Calories: 351kcal | Carbohydrates: 21.3g | Protein: 8g | Fat: 26.4g | Saturated Fat: 3.4g | Cholesterol: 0mg | Sodium: 2903mg | Fiber: 4.3g | Sugar: 3.9g
