Rajasthani pakoda kaddi

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Rajasthani pakoda kaddi


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 6
  • 2 cup 2 tbsp besan (Bengal gram flour)

  • 1/2 tsp turmeric powder (haldi)

  • 1 tsp cumin seeds ( jeera)

  • 1/4 tsp asafoetida (hing)

  • 1-2 tsp dry fenugreek leaves (pan methi)

  • 1 tsp chopped coriander leaves (optional)

  • 1/2 tbsp red chilli powder

  • 1/4 tsp garam masala

  • 1-2 tsp salt or as needed

  • 2-3 tbsp Clarified butter (ghee) (optional)

  • 2 cup sour curd (dahi)

  • 1 finely chopped green chilli

  • 4-5 curry leaves (kadi patta) (optional)

  • 5 cups oil (for deep frying)

  • 1 cup water

  • 1-2 tsp coriander seeds (dhaniya)

  • 1/4 tsp mustard seeds


  • In a mixing bowl combine 2 cups besan, 1/4 tsp turmeric powder, 1/4 tbsp red chilli powder, salt as per taste, coriander seeds and 1/2 cup water. Mix well.
  • Heat the oil in a deep kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on medium flame, till they turn golden brown in colour from all the sides. Drain on paper. Keep aside. Note= You can make small chillas instead of pakodas.
  • In a deep bowl combine curd, besan, turmeric powder, salt, red chilli powder and 2½ cups of water and mix well using a whisk. Keep aside.
  • Heat the ghee or oil in a deep pan add the mustard seeds, cumin seeds, curry leaves, asafoetida and sauté on a medium flame for a few seconds.
  • Add the curd-besan mixture, mix well and cook on a medium flame for 10 minutes. Stir continuously. After that lower the flame and cook it for 5 minutes stir occasionally.
  • Switch off the flame add pakodas, coriander leaves and pan methi mix well.
  • Serve immediately. Enjoy ☺