Rajasthani Kadhi Pakora

Rajasthani Kadhi Pakora is one of the most loved North Indian side dish recipe. In this recipe, fried, fluffy and melt-in-mouth chickpea flour balls (pakoras) are dunked in creamy, tangy and spicy kadhi (curd | yogurt) gravy. Kadhi Pakora perfectly compliments when served with warm plain rice or jeera rice.

The ‘Sweet November’ is finally here, bringing in cool breeze which drop the mercury level giving beautiful mornings. You know how much I love this season. Misty mornings, cool breeze, warm afternoons, early evenings and chilled nights. Apart from this, I love this season for varied hot foods that I love to make and indulge. The tea time snacks will be piping hot pakoda or bhaji’s, dinners are mostly super-hot chapatti or soups. Of many recipes I usually make during winter, this Rajasthani Kadhi Pakoda is my family favorite. At least once in a week I make this during winters or sometimes more upon demand.

Rajasthani Kadhi Pakora

INGREDIENTS:

TO MAKE PAKORA:

• 1 cup Besan | Gram flour
• ½ tbsp. Red chili powder
• ¼ tbsp. Cumin seeds
• 1/8 tbsp. Turmeric powder
• ½ tbsp. Baking powder
• Salt as per taste
• Water as required

TO MAKE KADHI:

• 2 cups Curd
• 2 tbsp. Besan | Chickpea (gram) flour
• 1/8 tbsp. Turmeric powder
• ½ tbsp. Red chili powder
• ½ tbsp. Dry Mango powder
• ½ tbsp. Cumin seeds
• ½ tbsp. Mustard seeds
• 6 Curry leaves
• ½ tbsp. chopped Green chilies
• 1 dry Red chili, cut into half
• Salt as per taste
• Oil

FOR TEMPERING:

• ½ tbsp. Red chili powder
• Pinch Asafetida | Hing
• 1 tbsp. Oil

How to make Rajasthani Kadhi Pakora Recipe

PREPARATION:

TO MAKE PAKORA | PAKODA:

• Add besan to a bowl and to this add red chili powder, turmeric powder, cumin seeds, baking powder and salt. Whisk to break lumps. Slowly add water and combine to form a thick batter. Set this aside for 15 minutes.
• By then heat enough oil in a wide non-stick pan for deep frying pakora’s. When the oil is hot enough for deep frying, using a tea spoon slowly and very carefully drop pakora batter into oil.
• Don’t overcrowd the vessel. Fry on medium low heat by turning on regular intervals. When the pakoras turn nice golden, drain and remove onto a kitchen tissue lined plate.
• Following the same steps complete the batter. Set these pakora’s aside.

TO MAKE KADHI:

• In a bowl add curd and whisk until smooth. Now to this add besan, red chili powder, turmeric powder, salt and dry mango powder. Combine to avoid lumps and set aside.
• In a heavy bottom cooking vessel, add oil and to this add cumin, mustard, dry red chili and curry leaves. Fry until cumin starts to splutter.
• When the curry leaves also start to change color, lower the flame and add above made curd mixture. Stir and cook for 4-5 minutes on medium flame until the mixture just starts to boil. Turn off the flame.

FOR TEMPERING:

In a small cooking vessel add table spoon oil and when it heats up add hing and red chili powder. Turn off the flame and pour this over ‘Kadhi Pakora’.

SERVING SUGGESTIONS:

When you are ready to serve then add pakoras to the kadhi. Adding before may turn the pakoras soggy.

Pour in the tempering and garnish with fresh curry leaves and serve warm.

Serve this kadhi pakora with plain rice or veg pulao or cumin rice or ghee rice.