Rajwadi Gaurav Restaurant

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Rajasthani cuisine is a treasure trove of bold flavors, and one dish that truly stands out is the beloved Pakoda Kadhi. A perfect balance of tangy, spicy, and savory elements, this traditional dish brings together crispy gram flour pakodas and a velvety yogurt-based curry. At Rajwadi Gaurav Restaurant, we take pride in serving authentic Rajasthani Pakoda Kadhi, a comforting dish that captures the essence of Rajasthan. Whether you’re looking to recreate this delicious meal at home or eager to try it at our restaurant, this step-by-step guide will show you how to make Rajasthani Kadhi with ease.

What Makes Rajasthani Kadhi Special?

Rajasthani Kadhi stands out for its tangy yogurt base combined with crispy gram flour pakodas. Unlike other regional variations, Rajasthani Kadhi has a thicker consistency and a rich, aromatic tempering of spices that elevates its taste. Whether served with steamed rice or chapatis, it’s a perfect dish for a cozy meal.

Now, let’s walk through the steps to make Rajasthani Pakoda Kadhi at home.

Ingredients for Rajasthani Pakoda Kadhi

For the Pakodas:

  • 1 cup gram flour (besan)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • Salt to taste
  • Water (as needed for batter)
  • Oil for frying For the Kadhi:
  • 2 cups yogurt (preferably sour)
  • 3 tablespoons gram flour (besan)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 2-3 dried red chilies
  • A pinch of asafoetida (hing)
  • 2-3 cloves garlic (optional, but recommended for added flavor)
  • 1-inch piece of ginger (grated)
  • 1 teaspoon fenugreek seeds (methi)
  • Salt to taste
  • 2 tablespoons oil or ghee
  • Fresh coriander leaves for garnish

Step-by-Step Process to Make Rajasthani Pakoda Kadhi

  • Prepare the Pakodas

Start by making the pakodas, which will add a delightful crunch to the kadhi. In a mixing bowl, add gram flour, cumin seeds, turmeric powder, red chili powder, and salt. Slowly incorporate water into the mixture, stirring gently as you go, until you achieve a smooth and creamy batter with a thick consistency. It should not be too runny, as we need the pakodas to hold their shape while frying.

Heat the oil in a deep pan over a steady medium flame until it shimmers. Once the oil is hot, carefully drop spoonfuls of the batter into the oil, forming small pakodas. Fry until they are golden brown and crispy. Lift them out and place them on a paper towel, allowing any excess oil to drain away.

  • Prepare the Kadhi Base

In a separate bowl, whisk together the yogurt, gram flour, turmeric powder, and salt until the mixture is smooth. This forms the base of the kadhi. Make sure there are no lumps, as that will affect the consistency of the kadhi.

Next, heat oil or ghee in a large pan. Add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Once they start spluttering, toss in the dried red chilies, garlic, and ginger. Stir-fry for a minute until fragrant.

  • Cook the Kadhi

Gently pour the creamy yogurt and gram flour mixture into the pan, blending it with the ingredients. Stir continuously on medium flame to avoid curdling. Add 3-4 cups of water to adjust the consistency, depending on how thick or thin you prefer your kadhi.

Let it simmer for about 15-20 minutes. Make sure to stir the mixture occasionally to ensure it doesn’t stick to the bottom of the pot. Once the kadhi thickens and the raw taste of the gram flour disappears, add the fried pakodas to the simmering kadhi.

  • Garnish and Serve

Once the pakodas have soaked in the kadhi, turn off the heat. Garnish with freshly chopped coriander leaves. Your authentic Rajasthani Pakoda Kadhi is ready to be served!

Tips for the Perfect Rajasthani Kadhi

  • Use slightly sour yogurt for an authentic tangy flavor. If your yogurt is fresh, you can leave it out for a few hours to sour naturally.
  • Fry the pakodas on medium heat to ensure they are crispy on the outside but soft inside.
  • Stir the kadhi continuously after adding the yogurt mixture to avoid curdling.

Serving Suggestions

At Rajwadi Gaurav Restaurant, we recommend pairing Rajasthani Kadhi with steamed basmati rice or hot chapatis for a wholesome meal. It also goes well with jeera rice or bajra roti for a traditional Rajasthani touch.

Final Thoughts

Rajasthani Pakoda Kadhi is a simple yet flavorful dish that brings the essence of Rajasthan right to your kitchen. With its creamy texture and spicy tempering, it’s a comforting meal for any occasion. Whether you’re an experienced chef or just starting out in the kitchen, this recipe is straightforward to follow and sure to leave a lasting impression.

Visit Rajwadi Gaurav Restaurant to experience the true flavors of Rajasthan in Pune. Enjoy dishes made with love and tradition!