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A tangy, spicy yogurt and chickpea flour gravy, a hallmark of Rajasthani cuisine, made unique with the addition of crispy, savory egg fritters. A comforting and hearty meal perfect with steamed rice.
For 4 servings
Prepare the Pakora Batter
Fry the Egg Pakoras
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A tangy, spicy yogurt and chickpea flour gravy, a hallmark of Rajasthani cuisine, made unique with the addition of crispy, savory egg fritters. A comforting and hearty meal perfect with steamed rice.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 486.33 calories per serving with 20.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kadhi Mixture
Cook the Kadhi
Assemble and Serve
Replace the egg pakoras with vegetable pakoras. Onion, spinach (palak), or potato pakoras work wonderfully in this kadhi.
Make the pakoras in an air fryer or an appe (paniyaram) pan with minimal oil instead of deep-frying.
For a different flavor profile, add a pinch of whole coriander seeds and a few cloves to the tempering (tadka).
Both eggs and besan (chickpea flour) are rich in protein, which is essential for muscle repair, growth, and overall body function.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
Besan is a source of complex carbohydrates and fiber, which provide sustained energy and help in maintaining stable blood sugar levels compared to refined flours.
One serving of Marwari Kadhi with Egg Pakora contains approximately 450-550 calories, depending on the amount of oil absorbed during frying and the fat content of the yogurt.
It's a balanced dish with protein from eggs and besan, and probiotics from yogurt. However, the pakoras are deep-fried, which adds significant fat and calories. To make it healthier, consider air-frying the pakoras. It is best enjoyed in moderation as part of a balanced diet.
The key is to whisk the besan and curd mixture until perfectly smooth before adding water. Then, when adding it to the hot pan, lower the heat and stir continuously and vigorously until it comes to a boil. Adding salt after it boils also helps.
Absolutely! Simply substitute the egg pakoras with your favorite vegetable pakoras. Onion, spinach, potato, or mixed vegetable pakoras are excellent choices for a delicious vegetarian kadhi.
For crispy pakoras, ensure your oil is hot enough before frying. Adding a couple of tablespoons of rice flour to the besan batter also creates a much crispier texture. Do not overcrowd the pan, as this lowers the oil temperature.
Yes, you can prepare the kadhi (without the pakoras) a day in advance and store it in the refrigerator. Fry the pakoras fresh and add them to the reheated kadhi just before serving for the best texture.