Rajasthani Kadhi with Egg Pakora
Tangy Rajasthani-style kadhi made with yogurt and besan, finished with soft egg pakoras and a simple tempering. It is lightly spiced, comforting, and perfect with plain rice or bajra roti when you want a hearty curry.
For 4 servings
- mix · ~5 min
Make the kadhi base.
1.Add yogurt, 0.5 cup chickpea flour, water, 1 pinch turmeric powder, coriander powder, and 0.25 tsp salt to a large bowl.2.Whisk until completely smooth with no lumps.3.Set the mixture aside while you make the egg pakora batter. - mix · ~5 min
Make the egg pakora batter.
1.Crack the eggs into a bowl and beat lightly.2.Add the remaining 0.25 cup chickpea flour, chopped onion, 1 chopped green chili, 0.5 tsp cumin seeds, red chili powder, 1 pinch turmeric powder, and 0.25 tsp salt.3.Mix into a thick spoonable batter.TIPIf the batter feels too thin, let it stand 2 minutes so the chickpea flour can absorb moisture. - fry · ~8 min
Fry the egg pakoras.
1.Heat oil for frying in a kadai over medium heat.2.Drop small spoonfuls of batter into the hot oil.3.Fry until puffed and golden on both sides, 2 to 3 minutes total.4.Lift out and keep aside on a plate.TIPKeep the heat medium so the pakoras cook through before the outside gets too dark. - temper · ~2 min
Start the kadhi tempering.
1.Heat 2 tbsp oil in a deep pot over medium heat.2.Add mustard seeds, remaining 0.5 tsp cumin seeds, and fenugreek seeds.3.Let them crackle for a few seconds, then add asafoetida, dried red chili, curry leaves, remaining green chili, and grated ginger. - boil · ~25 min
Cook the kadhi.
1.Pour the whisked yogurt mixture into the pot carefully and stir well.2.Cook on medium heat, stirring often, until it comes to a gentle boil.3.Lower the heat and simmer for 18 to 20 minutes until the kadhi thickens slightly and the raw chickpea flour taste is gone.TIPStir often, especially in the first few minutes, so the yogurt does not split. - simmer · ~5 min
Add the pakoras and finish the kadhi.
Slide the fried egg pakoras into the simmering kadhi and cook for 4 to 5 minutes so they soak up some of the gravy. Taste and adjust with the remaining seasoning only if needed.
- garnish
Garnish with cilantro.
- serve
Serve the kadhi hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt-besan mixture until absolutely smooth before it hits the pot; lumps are hard to fix later.
- 2Use slightly sour yogurt for a more authentic Rajasthani tang and a fuller kadhi flavor.
- 3Stir constantly for the first few minutes after adding the yogurt mixture so the kadhi stays silky and does not split.
- 4Fry the egg pakoras on medium heat only; they should turn golden while the inside sets fully, not stay wet.
- 5Let the pakoras simmer in the kadhi just 4 to 5 minutes so they soften slightly without breaking apart.
- 6If the kadhi thickens too much after simmering, loosen it with a splash of hot water rather than cold water.
- 7This kadhi tastes even better after a short rest, as the fenugreek, ginger, and chili settle into the yogurt gravy.
Adapt it for your goals.
Low-oil
Shallow-fry smaller pakoras or cook spoonfuls on a greased appe pan to cut back on frying oil while keeping the egg-and-besan texture.
spicierSpicier
Add an extra green chili to the kadhi and a little more red chili in the pakora batter for a hotter, more robust version.
onion freeOnion-free
Skip the chopped onion in the pakora batter for a simpler texture and a cleaner yogurt-besan flavor.
vegetarian pakoraVegetarian pakora
Replace the egg pakoras with classic besan-onion pakoras if you want a more traditional vegetarian kadhi pairing.
Why this is on our healthy list.
Protein from Eggs and Besan
Eggs and chickpea flour make this kadhi more filling and help add satisfying protein to a rice or roti meal.
Digestive Spice Support
Ginger, cumin, asafoetida, and fenugreek are classic kadhi spices that add flavor while supporting easier digestion.
Fermented Dairy Goodness
Yogurt brings cultured dairy richness and tang, making the curry comforting and balanced against the earthy besan.
Frequently asked questions
Usually the heat was too high or the mixture was not stirred enough early on. Keep the flame medium to low and stir well as the yogurt-besan mixture heats up.
