Sanjeev Kapoor

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Rajasthani Kadhi

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Kadhi with pakoda cooked in the typical Rajasthani style

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Rajasthani Kadhi

Main Ingredients

Gram flour (besan), Green chillies chopped




Dals and Kadhis

Level Of Cooking



  • Gram flour (besan)
    1/2 cup +2 tablespoons
  • Green chillies chopped
    1+ 2-3
  • Red chilli powder
    1/4 + 1/2 teaspoon
  • Carom seeds (ajwain)
    1/4 teaspoon
  • Turmeric powder
    1/4+3/4 teaspoon
  • Coriander powder
    1/4 teaspoon
  • Salt
    to taste
  • Oil
    2 tbsps + to deep fry
  • Yogurt sour
    2 cup
  • Cumin seeds
    1/2 teaspoon
  • Asafoetida
    a pinch
  • Ginger chopped
    1 inch piece
  • Curry leaves


Step 1

For pakoda mix all the ingredients accept for oil with one fourth cup of water. Heat sufficient oil in a kadai, drop small portions of this mixture and deep fry till golden brown.

Step 2

Drain and place on an absorbent paper and set aside. For kadhi, mix together yogurt, gram flour, salt, turmeric powder and beat well. Heat one tablespoon of oil in a kadai and add cumin seeds.

Step 3

When they change colour add asafoetida, green chillies, ginger and sauté for a minute. Add curry leaves, red chilli powder and the yogurt mixture. Cook stirring continuously until it boils and turns thick. Stir in the pakodas and serve hot with rice.

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