Rajasthani Pakoda Kadhi,Recipe Link : http://www.tarladalal.com/Rajasthani-Pakoda-Kadhi-3882r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Rajasthani Pakoda KadhiThe highlight of the Rajasthani Pakoda Kadhi is the addition of crisp and fresh besan pakodas! This imparts a chewy, crunchy dimension to the kadhi making it more satiating. You will also find this kadhi to be more flavourful, as it uses a wider selection of spices than normal, everyday kadhi recipes. Such a splash of flavours is essential to enjoy food in extreme climates such as that found in Rajasthan.Preparation Time: 15 minutes.Cooking Time: 20 minutes.Serves 6. For the pakodas1 cup besan (Bengal gram flour)2 tbsp finely chopped coriander (dhania)¼ tsp turmeric powder (haldi)A pinch of baking soda1 tsp cumin seeds (jeera)1½ tsp finely chopped green chilliesSalt to tasteOil for deep-fryingFor the kadhi2 cups curds (dahi)2 tbsp besan (Bengal gram flour)¼ tsp turmeric powder (haldi)Salt to taste1 tbsp oil 1 stick cinnamon (dalchini)2 cloves (laung / lavang)2 whole dry Kashmiri red chillies½ tsp fennel seeds (saunf)½ tsp coriander (dhania) seeds½ tsp cumin seeds (jeera)¼ tsp fenugreek (methi) seeds½ tsp grated ginger (adrak)4 to 6 curry leaves (kadi)½ tsp chilli powderFor the pakodas1. Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.2. Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.For the kadhi1. Combine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.2. Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.3. Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.How to proceed1. Just before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.2. Serve immediately.