Rajasthani Pakoda Kadhi

This famous dish has some delicious flavors which comes from the spicy masalas used in it. Such a splash of flavours is essential to enjoy food in extreme climates such as that found in Rajasthan. 

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Kadhi Bajra with powdered jaggery is a dish that has indeed a curious way of bringing a smile on any foodie’s face. Bajra Khichdi Recipe —> (Bajra Khichdi)

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Recipe 
Serves – 6

INGREDIENTS

A. For the Besan Pakoda
1½ cup of besan
¼ tsp baking soda 
Salt to taste
1 cup water, or as required
Ghee, for frying 
B. For Kadhi
2⅔ cup of curd
1 cup besan
⅔ cup water, or as required 
3 tbsp ghee 
½ tsp Ajwain
½ tsp red mustard seeds (barik rai)
1 tsp fenugreek seeds (methi daana)
1 tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
6-7 dry red chillies
1 inch ginger, grated
1 tsp turmeric powder
2½ tsp red chilli powder
1 tsp mango powder
½ tsp garam masala
1 tsp kasuri methi
Salt to taste
3L water
C. For Tempering
1 tbsp ghee
2 dry red chillies
1 tsp degi mirch
Coriander leaves, for garnishing 

METHOD

1. For the pakoda batter, in a bowl add besan, salt, soda & water. Mix well & make a batter of medium consistency.

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2. Now for frying heat ghee in a pan.

3. Add spoonfuls of the batter in hot oil depending on the size of the pan.Fry until light brown in colour. Set aside.

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4. Now for the Kadhi, prepare the besan mixture. Take a bowl & add besan, curd & 2/3 cup of water. Mix well using a hand beater & make a batter of medium consistency.

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5. Heat ghee in a heavy bottom pan. Once the ghee is hot, add ajwain, red mustard seeds, fenugreek seeds, cumin seeds, asafoetida, dry red chillis, grated ginger, turmeric powder & red chilli powder. 

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6. Once everything starts to splutter, add the besan mixture & 3L of water. Bring the Kadhi to one boil on a high flame. 

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7. Add salt & cook on low flame for about an hour until the oil comes on top & Kadhi becomes medium thick. Keep stirring in between.

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8. Add mango powder, garam masala & kasuri methi. Mix well.

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9. Add the besan pakodas, mix gently and turn of the flame.

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10. While serving, temper the Kadhi by heating ghee in a tempering pan, add the dry red chillies & degi mirch & once they start to splutter, turn off the flame & add it over the prepared Kadhi. 

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11. Garnish with coriander leaves, & serve hot.

Happy Cooking!
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