Rajastani kadi

    15 mins

    A very traditional North-Indian dish made the Rajasthani way.


    Washington, United States
    1 person made this

    Serves: 4 

    • For pakora
    • 1/2 cup besan
    • 1/4 teaspoon tumeric
    • 1/4 teaspoon dhaniya seeds
    • Salt to taste
    • For kadi
    • 2 tablespoons besan
    • 2 cups sour buttermilk
    • 1 teaspoon red chilli powder
    • 1/4 teaspoon tumeric
    • salt to taste
    • 2 tablespoons oil
    • 1 teaspoon panch poran
    • 3-4 whole dry red chillies
    • 1/4 teaspoon hing

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Mix all ingredient for pakora in a bowl and make a batter by adding water as needed. Heat oil in pan and fry small pakoras from the batter. Set aside for later use.
    2. Mix besan, red chilli powder, tumeric and salt to buttermilk and whisk it so that all the lumps get dissolved.
    3. Heat oil in a pan, add panch poran, dry red chillies and hing to it. When the seeds start to crackle, add buttermilk mixture to it.
    4. Whisk it till it comes to boil. Simmer on low heat and add pakora in it. Serve hot with rice or roti ki khichdi.

    Make in advance

    I make lots of kadi pakora in advance and keep them in freezer so whenever i make kadi i just take them out and use in cooking kadi.


    Whisk khadi continuously till it starts boiling and it will make kadi fluffier.

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