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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
Prepare Eggs & Pakora Batter
Fry the Egg Pakoras
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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.
This rajasthani recipe takes 45 minutes to prepare and yields 4 servings. At 368.08 calories per serving with 12.63g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Kadhi Base
Cook the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve
Replace the egg pakoras with onion, spinach (palak), or mixed vegetable pakoras for a classic vegetarian 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.
Use a plant-based sour yogurt (like cashew or peanut curd) and substitute eggs with firm tofu cubes or vegetable pakoras.
For a Punjabi-style kadhi, add ginger-garlic paste to the kadhi base and use onion pakoras.
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.
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.
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.
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.
Absolutely! This recipe works wonderfully with other types of pakoras. You can make pakoras with sliced onions, spinach, potatoes, or mixed vegetables using the same batter.
Store the kadhi and pakoras in separate airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the kadhi on the stovetop, adding a little water if it's too thick. Add the pakoras to the hot kadhi just before serving.
It has both healthy and indulgent components. The kadhi itself is healthy, providing probiotics from curd and protein from besan. The eggs are a great source of protein. However, the pakoras are deep-fried, which adds significant fat and calories. For a healthier version, consider air-frying the pakoras.
A single serving of Rajasthani Kadhi with Egg Pakora is estimated to have approximately 450-550 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the curd used.
This dish pairs beautifully with simple steamed basmati rice, which soaks up the tangy gravy. It also goes well with jeera rice, plain roti, or phulka.