Rajasthani Kadhi Pakora

This Kadhi Pakora is a traditional Rajasthani recipe. It is a spiced yogurt based sauce and is thickened with gram flour. If there is no vegetable at home and you want to make something different, try making this Rajasthani Kadhi Pakora.

Ingredients

For Pakoda Batter:

Gram Flour (Besan)-  ½ cup

Green Chilli – 1 (finely chopped)

Cumin Seed – ½ tsp

Turmeric Powder – ¼ tsp

Asafoetida – 1 pinch

Curd – 1 tbsp

Red Chilli Powder – ½ tsp

Finely Chopped Coriander Leaves – 2 tbsp

Salt to taste

Eno Fruit Salt – ½ tsp or Soda Bicarbonate – 1 pinch

Oil – for frying the Pakoras

For Gravy:

Gram Flour – 2 tbsp

Sour Curd – 2 cups

Red Chilli Powder – ½ tsp

Turmeric Powder – ¾ tsp

Salt to taste

For Tempering:

Ghee (clarified Butter) – 1 tbsp

Bay Leaf – 1

Cinnamon Stick – 1 stick

Fenugreek Seeds – ½ tsp

Cumin Seed – ½ tsp

Red Chilli – 2 (broken)

Green Chilli – 2 (chopped)

Curry Leaves from 1 twig

Ginger Grated – 1 tsp

Chopped Coriander Leaves – 1 tbsp

Asafoetida – 1 pinch

For Second Tempering:

Oil or Ghee – 1 tbsp

Mustard Seed – ½ tsp

Red Chilli Powder – 2 pinch

Method:

Take the Gram Flour in a deep pan. Add all the ingredients under “for the Pakoda Batter “column except Eno Fruit Salt.

Add required water to make a batter as shown in the picture. Mix well and make the batter. The batter must be of dropping consistency. So, add water little by little and mix and beat with a spoon. Add Eno Fruit Salt and mix well. When you see the color of the batter has changed from yellow to light yellow and becomes fluffy, the batter is ready for making the Pakoras.

Simultaneously, heat the Oil in a pan for deep frying the Pakoras. Start dropping the batter in small quantities in the hot Oil when the Oil becomes hot.

Stir well.

When the Pakoras turns into golden brown, take them out and spread in an absorbent paper so that the excessive Oil is absorbed by the paper.

Fry all the Pakoras and keep aside.

Take Curd in a deep vessel. Add Gram Flour, Turmeric Powder, Red Chilli Powder and Salt.

Mix well with a spoon or blend it with a blender.

Add 2 to 2 ½ cups of water and blend again. Keep aside.

Heat 1 tbsp of Ghee in a pan. Add Bay Leaf and Cinnamon Stick. Stir. Add Fenugreek Seeds. Stir for a few seconds. Add broken Red Chillies and Grated Ginger.

Add Curry Leaves. Stir fry for a minute in low flame. Add Asafoetida. Stir well.

Add Gram Flour and the Curd mixture.

Stir continuously till the whole mix starts boiling else the curd will get separated.

Lower the flame. Simmer for a 4 to 5 minutes.

Add the Pakoras, mix well and continue to simmer for 6 to 8 minutes.

Add Dhania Leaves. Switch off the flame.

Heat the Ghee or Oil in a pan. Add Mustard Seed. When they crackle, add Red Chilli Powder.

Pour this whole mixture to the Kadhi immediately without waiting. Mix well

The Rajasthani Kadhi Pakora is ready for serving.

Note:

You can also add chopped Onions and Garam Masala to the Pakora batter.