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A comforting Rajasthani curry where crispy chickpea flour fritters (pakodas) are simmered in a tangy, spiced yogurt gravy. This classic dish is a perfect blend of creamy, spicy, and savory flavors.
Prepare the Pakoda Batter
Deep Fry the Pakodas
Prepare the Kadhi Base
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A comforting Rajasthani curry where crispy chickpea flour fritters (pakodas) are simmered in a tangy, spiced yogurt gravy. This classic dish is a perfect blend of creamy, spicy, and savory flavors.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 296.15 calories per serving with 6.56g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve
Add finely chopped onions, garlic paste, and a teaspoon of garam masala to the kadhi base for a richer, more aromatic Punjabi version.
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the pakoda batter for added nutrition and a different flavor profile.
To reduce oil, make the pakodas in an appe (paniyaram) pan or an air fryer until golden and crisp.
For a sattvic version, simply omit the onion from the pakodas and the ginger paste from the kadhi. The dish will still be delicious with the flavor from other spices.
Adapted versions of this recipe for specific dietary needs:
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The use of yogurt (dahi) provides beneficial probiotics that promote a healthy gut microbiome, aiding digestion and boosting immunity.
Chickpea flour is high in dietary fiber, which helps in regulating blood sugar levels, promoting satiety, and maintaining digestive health.
Besan provides complex carbohydrates that release energy slowly, keeping you full for longer and preventing sudden spikes in blood sugar levels.
Kadhi usually curdles for two main reasons: the yogurt was too cold when added to the heat, or it wasn't stirred continuously while bringing it to a boil. Always use room-temperature yogurt and stir constantly until the first boil to ensure a smooth texture.
For softer pakodas that soak up the kadhi well, add a pinch of baking soda to the batter and beat it well to incorporate air. Also, ensure you don't make the batter too thick. Adding them to the simmering kadhi for 5-7 minutes before serving will also soften them perfectly.
Pakoda Kadhi can be a balanced meal. The kadhi itself, made from yogurt and besan, is rich in protein and probiotics. However, the pakodas are deep-fried, which adds significant fat and calories. To make it healthier, you can make the pakodas in an air fryer or an appe pan with minimal oil.
A standard serving of Pakoda Kadhi (around 320g) contains approximately 350-450 calories. The exact number depends on the amount of oil absorbed by the pakodas and the fat content of the yogurt used.
Yes, you can make a vegan version. Replace the dairy yogurt with a plant-based yogurt (like unsweetened cashew or soy yogurt) and use oil instead of ghee for the tempering. Ensure the plant-based yogurt is tangy for the best flavor.
Yes, you can. It's best to store the kadhi and the pakodas in separate airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the kadhi until simmering and then add the pakodas for 5-7 minutes.