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Seeking A Luxurious Culinary Experience? Try this Rajasthani delicacy!

Rajasthani Kadhi Pakoda is a delightful and flavorful dish that promises a royal treat for your taste buds. This traditional recipe stands out for its rich besan-based curry and aromatic spices. Here’s an easy recipe for Rajasthani Kadhi Pakoda:


  • Rajasthani kadhi pakoda is an exquisite option for a memorable meal.
  • The dish uses a besan base, and there are various kadhi recipes across India.
  • For those seeking a royal touch to their kadhi, the Rajasthani Kadhi Pakora is recommended.


for the kadhi:

  • 1 cup Besan (gram flour)
  • 1 cup Sour curd or buttermilk
  • 2-3 cups Water
  • Salt to taste
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Turmeric powder (haldi)
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin seeds (jeera)
  • 1/2 tsp Mustard seeds (rai)
  • 2-3 Cloves (laung)
  • 1-2 Bay leaves (tej patta)
  • 2-3 Green cardamom pods (elaichi)
  • 4-5 Black peppercorns (kali mirch)
  • A pinch of asafoetida (hing)
  • 1-inch piece of ginger, finely chopped
  • A few curry leaves
  • 2-3 Green chillies, slit

for the pakodas:

  • 1 cup Besan (gram flour)
  • Water as needed
  • 1 tsp Ghee (clarified butter)
  • Salt to taste
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Cumin seeds (jeera)
  • 1/2 tsp Ajwain seeds
  • Oil for deep frying

for the tadka (Tempering)

  • 2-3 tbsp Ghee
  • 4-5 Garlic cloves, finely chopped
  • 2-3 Green chillies, sliced


for the kadhi:

  1. In a mixing bowl, combine besan, sour curd or buttermilk, water, salt, red chilli powder, turmeric powder, and coriander powder. Mix well to form a smooth mixture.
  2. Heat oil in a large kadhai or deep pan. Add cumin seeds, mustard seeds, cloves, bay leaves, cardamom pods, black peppercorns, and a pinch of asafoetida. Let them splutter.
  3. Add finely chopped ginger, curry leaves, and slit green chillies to the tadka. Sauté for a minute until they release their aroma.
  4. Pour in the prepared besan mixture and add more water if needed to achieve your desired consistency.
  5. Stir continuously and bring the mixture to a boil. Allow it to simmer for a few more minutes while stirring occasionally. The kadhi will thicken and the besan will cook completely.

for the pakodas:

  1. In a bowl, combine besan, water, ghee, salt, red chilli powder, cumin seeds, and ajwain seeds. Mix until you get a smooth batter with a dropping consistency.
  2. Heat oil in a deep frying pan. Drop small portions of the pakoda batter into the hot oil and deep-fry until they turn golden brown and crisp. Remove and drain on paper towels.

for the tadka (tempering)

  1. In a separate pan, heat ghee. Add finely chopped garlic and sliced green chillies. Sauté until the garlic turns golden brown.

final assembly:

  1. Add the crisp pakodas to the prepared kadhi.
  2. Pour the garlic and green chilli tadka over the kadhi.
  3. Serve the Rajasthani Kadhi Pakoda hot with steamed rice or roti.

Enjoy the regal flavors of this Rajasthani dish that combines the richness of besan-based kadhi with the crunch of pakodas and aromatic spices. It’s a delightful treat for special occasions or any day you want to indulge in a royal meal.

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