Rajasthani Pakoda Kadhi/Yogurt &Chickpea Flour Soup With Crispy Fritters

Rajasthani food is usually spicy and makes use of lots of ghee without which no dish is complete.Rajasthani subzi have a charm of their own.Let me tell you one thing although Rajasthani subzi not being made up of any green vegetables they are very delicious......So let me present you a very authentic 'Rajasthani kadhi' beautiful golden pot of Indian soup,Combo of chickpea flour +Yogurt.Yes,Kadhi is a creamy yogurt curry made from chickpea flour and sour curd .One of the quickest Indian recipes to put together & goes wonderfully with chapati or hot steaming rice ........Almost every state has it's own special way of making it,But the base remains the same that's with yogurt and chickpea flour.Rajasthani kadhi is bit runny than punjabi kadhi but has a lovely earthy flavor and served with a dollop of ghee.

We eat mostly in our lives are the family recipe and The recipe which are popular and loved by all our family members and the taste of dish makes everyone drool.Today I am sharing my family favourite curry 'Kadhi'.......My husband is huge fan of kadhi,so it is always there in our weekly menu,Actually it is frequently made in my home.I hope you will like it as much as we do So make it today and experience yourself....

Ingredients:

1. Curd-1cup
2. Besan(chickpea flour)-1 1/2+1cup
3. Ghee-1-2ts
4.  green chillies-2chopped
5. Kastoori methi-1ts
6. Onion-1med size chopped 
7. Dry Red chillies-2

Procedure:d

• Combine the curd ,besan turmeric powder,red chilli powder,salt and 1 1/2 cup water in a bowl and mix well and keep aside.
• Heat  ghee in a pan and add cumin seeds, whole red chillies,asafoetida,cloves and sauté for few seconds.
• Add chopped green chillies,onion and cook till onion turns brown in colour.
  
• Finally add curd besan mix and cook on a medium flame for 5minutes while stirring occasionally.
  
  
  
• Garnish with kastoori methi (fenugreek leaves) .
• For pakoda-: combine besan, chopped green chillies,turmeric powder and salt in a bowl with 1/4cup water and mix well.Heat oil in a kadai and fry the pakoda on medium flame till they turn golden brown and drain on an absorbent paper.
  
  
  
• Mix pakoda and a teaspoon of ghee in kadhi before serving. Serve hot.