Marwari Kadhi with Egg Pakora

Name: Marwari Kadhi with Egg Pakora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 1.5 cup yogurt (slightly sour, whisked); 0.75 cup chickpea flour (divided); 4 pcs egg (for pakora); 4 cup water (for kadhi); 1.5 cup oil for frying (for frying pakora); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.25 tsp fenugreek seeds; 2 pcs dried red chili; 1 pinch asafoetida; 1 pinch turmeric powder (divided); 1 pinch red chili powder (for kadhi); 2 pcs green chili (slit); 1 inch ginger (grated); 2 tbsp coriander leaves (chopped); 0.5 tsp salt (divided across kadhi and pakora)

RATING

4.3/5(31)

TASTE SCORE

8/10

This rustic Rajasthani-style kadhi is light, tangy, and gently spiced, with soft egg pakoras simmered in a yogurt and chickpea flour gravy. It is comforting, homely, and especially good with plain rice or bajra roti.

PREP

15m

COOK

30m

SERVES

1 CUP OF KADHI WITH 3 EGG PAKORA HALVES

292 cal

SERVINGS

METHOD · 8 STEPS

mix · ~5 min
Whisk the kadhi base.
1.Add yogurt, 0.5 cup chickpea flour, water, ginger, green chili, 1 pinch turmeric powder, red chili powder, and half of the salt to a large bowl.
2.Whisk until the mixture is smooth and lump-free.
3.Keep it ready so it can go straight into the pot.
mix · ~4 min
Make the egg pakora batter.
1.Crack the eggs into a bowl and beat them lightly.
2.Add the remaining 0.25 cup chickpea flour, the remaining salt, and 1 pinch turmeric powder.
3.Whisk to a thick, spoonable batter with no dry flour left.
TIPKeep the batter thick so the pakoras hold their shape in the hot oil.
fry · ~8 min
Fry the egg pakoras.
1.Heat oil for frying in a kadai over medium heat.
2.Drop small spoonfuls of the egg batter into the hot oil.
3.Fry until puffed and lightly golden on both sides, about 2 to 3 minutes total.
4.Lift out and keep aside.
TIPDo not overcrowd the pan or the pakoras will spread and stick together.
temper · ~2 min
Make the tempering.
1.Heat 1 tablespoon oil in a pot over medium heat.
2.Add mustard seeds, cumin seeds, and fenugreek seeds.
3.When they crackle, add dried red chili and asafoetida.
TIPUse medium heat so the fenugreek seeds turn aromatic without becoming bitter.
boil · ~15 min
Cook the kadhi.
1.Pour the whisked yogurt mixture into the pot and stir well right away.
2.Bring it to a gentle boil while stirring often so the yogurt does not split.
3.Lower the heat and cook until the kadhi smells cooked and lightly thickens.
TIPStir often during the first few minutes, especially after the kadhi heats up.
simmer · ~7 min
Simmer the pakoras in the kadhi.
1.Add the fried egg pakoras to the simmering kadhi.
2.Cook on low heat for 5 to 7 minutes so they soak up the tangy gravy.
3.Adjust the consistency with a splash of water if it thickens too much.
garnish
Garnish with coriander leaves.
serve
Serve hot.
Serve the kadhi hot in katoris with plain rice, bajra roti, or phulka.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Whisk the yogurt-besan base completely smooth before heating, or the kadhi can turn grainy.
2
Use slightly sour yogurt for the classic Marwari tang; fresh sweet curd will taste flat.
3
Keep the first few minutes on medium-low and stir continuously to prevent the yogurt from splitting.
4
Fry the egg pakoras only until lightly golden; overfrying makes them chewy after simmering.
5
Let the pakoras simmer just 5 to 7 minutes so they absorb kadhi without falling apart.
6
If the kadhi thickens after resting, loosen it with hot water and simmer briefly before serving.
7
Temper fenugreek seeds carefully; if they darken too much, they will give the whole kadhi bitterness.