Rajasthani Kadhi with Egg Pakora
A tangy and spicy yogurt-based curry from Rajasthan, made unique with the addition of crispy, savory egg fritters. This comforting dish is a delightful twist on the classic kadhi, perfect with steamed rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Eggs & Pakora Batter
- b.Place 4 large eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain, cool in ice water, peel, and cut in half lengthwise. Set aside.
- c.In a mixing bowl, combine 1 cup besan, 2 tbsp rice flour, 0.5 tsp ajwain, 0.5 tsp red chili powder, 0.25 tsp turmeric powder, and 0.5 tsp salt.
- d.Gradually add 0.5 cup of water, whisking continuously to form a smooth, thick batter without lumps. The consistency should be like pancake batter, thick enough to coat the back of a spoon.
- 2
Step 2
- a.Fry the Egg Pakoras
- b.Heat 2 cups of oil in a kadai or deep pan over medium-high heat until it reaches 180°C (350°F).
- c.Carefully dip each hard-boiled egg half into the besan batter, ensuring it is fully and evenly coated.
- d.Gently slide the battered eggs into the hot oil. Fry in batches of 3-4 to avoid overcrowding the pan.
- e.Fry for about 3-4 minutes, turning occasionally, until they are golden brown and crisp.
- f.Remove the pakoras with a slotted spoon and drain them on a plate lined with paper towels. Set aside.
- 3
Step 3
- a.Prepare the Kadhi Base
- b.In a large bowl, whisk 1.5 cups of sour curd until it is completely smooth and creamy.
- c.Add 3 tbsp besan, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp salt to the whisked curd.
- d.Whisk vigorously to combine, ensuring there are no lumps. Gradually pour in 4 cups of water while continuing to whisk, creating a thin, uniform mixture.
- 4
Step 4
- a.Cook the Kadhi
- b.Pour the curd-besan mixture into a heavy-bottomed pot or kadai.
- c.Place on medium heat and bring to a boil, stirring continuously and scraping the bottom of the pot to prevent the kadhi from curdling or sticking.
- d.Once it reaches a rolling boil (about 5-7 minutes), reduce the heat to low and let it simmer gently for 10-12 minutes. Stir occasionally. The kadhi will thicken and the raw taste of besan will disappear.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.While the kadhi simmers, heat 2 tbsp of ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add 1 tsp of mustard seeds and let them splutter.
- d.Add 1 tsp cumin seeds, 0.25 tsp fenugreek seeds, and 0.25 tsp hing. Sauté for 30 seconds until fragrant.
- e.Add the 2 broken dried red chilies and 10 curry leaves. Be cautious as the leaves will splutter. Sauté for another 15-20 seconds.
- 6
Step 6
- a.Combine and Serve
- b.Immediately pour the hot tempering over the simmering kadhi and stir to combine. The kadhi is now ready.
- c.Just before serving, gently place the fried egg pakoras into the hot kadhi. Allow them to soak for 1-2 minutes.
- d.Garnish with 2 tbsp of freshly chopped coriander leaves. Serve immediately with steamed basmati rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the tangiest kadhi, use curd that has been left at room temperature for a few hours to sour naturally.
- 2Continuous stirring of the kadhi until it boils is the most crucial step to prevent it from curdling.
- 3The pakora batter should not be too thin, or it will not coat the eggs properly. If it's too runny, add a little more besan.
- 4Add the pakoras to the kadhi just before serving to maintain their crispness. If added too early, they will become very soft.
- 5Be careful not to burn the fenugreek seeds (methi) in the tempering, as they can turn bitter very quickly.
- 6Kadhi thickens as it cools. If reheating, you may need to add a splash of warm water to adjust the consistency.
Adapt it for your goals.
Vegetarian
Replace the egg pakoras with onion, spinach (palak), or mixed vegetable pakoras for a classic vegetarian version.
Healthier VersionHealthier Version
Instead of deep-frying, cook the pakoras in an air fryer at 190°C (375°F) for 12-15 minutes, flipping halfway, until golden and crisp.
VeganVegan
Use a plant-based sour yogurt (like cashew or peanut curd) and substitute eggs with firm tofu cubes or vegetable pakoras.
Different RegionDifferent Region
For a Punjabi-style kadhi, add ginger-garlic paste to the kadhi base and use onion pakoras.
Why this is on our healthy list.
Excellent Source of Protein
Combining eggs and besan (gram flour) makes this dish rich in high-quality protein, which is essential for muscle repair, growth, and overall body function.
Promotes Gut Health
The base of the kadhi is made from curd (yogurt), a natural probiotic that introduces beneficial bacteria to the gut, aiding digestion and improving gut health.
Rich in Complex Carbohydrates
Besan is a good source of complex carbohydrates and fiber, which provide sustained energy release and help in maintaining stable blood sugar levels compared to simple carbs.
Frequently asked questions
The key is to stir the kadhi mixture continuously over medium heat from the moment you put it on the stove until it comes to a full boil. Also, ensure the besan is mixed into the cold curd without lumps before heating.