Rajasthan Special Part III- Kadhi Pakodi


I couldn’t be happier with the feedback the ‘Rajasthan Special’ is getting. I’m glad everyone is enjoying the land of culture and colors that is Rajasthan. So here is another one of these recipes requested by the readers- Kadhi Pokadi and Rice. Kadhi is basically a creamy yogurt gravy which is served with rice. And Pokada (Fritters) generally accompany this dish to make it even better and give your mouth a burst of flavors but you can also have the Kadhi without adding the Pakodis to it.

For Kadhi


  • Curd (sour)300gms
  • Gram flour(besan) 4 tbl spn
  • Turmeric powder 1/2 tsp
  • Chili powder 1 tsp
  • Coriander powder 1.5 tsp
  • Ginger paste 1 tsp
  • Garlic paste 1 tsp
  • Water 750 ml
  • Salt to taste

For Baghar/Tarka/Season

  • Whole red chili 2(broken)
  • Asafoetida(hing)a generous pinch
  • cinnamon 1  (1″stick)
  • cloves 3-4
  • Black cardamom 1 (crushed)
  • Black pepper corns 4
  • Cumin seeds 1/4 tsp
  • Fenugreek seeds  1/4 tsp
  • Curry leaves 1 tsp
  • Onion 2(cubed) -optional
  • Chili powder 1/2 tsp
  • Ghee (clarified butter) 5 tbl spn


In a deep vessel, mix all ingredients given for Kadhi (apart from salt) and blend them together smoothly so that there are no lumps. Put on high heat and stir continuously till the mixture starts boiling. As it starts boiling you have to control the heat to prevent it from overflowing.
Boil for 10 minutes and then add salt.

To Season

In a heated wok add ghee and as it melts on medium heat add broken red chilies, asafoetida (hing), cardamom, cinnamon cloves, black pepper corns, cumin seeds, fenugreek seeds, curry leaves and when they start cracking add onion (if you would like).

Fry till the onions are browned. Remove from heat and immediately add red chili powder. Stir and pour this on the boiling kadhi. Cover for 5 minutes.

Your pyaz (onion) kadhi is ready.


For Pakodi (Fritters)


  • Onions 1cup (sliced)
  • Cumin seeds 1/2 tsp
  • Carom seeds (ajwain)1/2 tsp
  • Coriander seeds 1/4 tsp
  • Fennel seeds (saunf) 1/4 tsp
  • Green chili 2(chopped)
  • Gram flour (besan)1 cup
  • Baking soda a pinch
  • Salt to taste
  • Water
  • Oil to deep fry


In a bowl add all above ingredients and by adding a little water at a time bind everything tightly. Heat oil in a wok and pour a tsp size of mixture to fry and make crispy pakodas.


Your dish is all ready now!


The Pakodas are generally dipped in the kadhi and then all of it is eaten together with rice. But you can also use it as an accompaniment to your piping hot kadhi.



  •  Do not add salt before your curry boils as it may split the kadhi and it won’t be smooth.
  • If the curd or yogurt  is not sour, you may use dry mango powder (amchoor), as that sour taste makes the kadhi yummier.


That’s all for this special. Thankyou again for all your wonderful feedback. If you missed the rest of the ‘Rajasthan Special’ then Click Here Now! and join the fun! I have one more recipe that has been requested by the readers and after that we’ll wrap up with the land of colors, Rajasthan. So if you have any more recipes that you’d like me to add then now is the moment!! Leave your comment in the comment box below and I’ll be back with more.

Have a great week! Happy Cooking 🙂

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