Rajasthani Pakodi wali Kadi

Make the Pakodi: Mix besan, spices, ajwain, and salt. Add water to make a thick batter. Heat oil and deep-fry small pakodis until golden brown.

Prepare the Kadhi: Whisk curd, besan, turmeric, red chili powder, salt, and water until smooth.

Pour into a pan and cook on medium heat, stirring continuously until it starts boiling. Simmer for 20–25 minutes.

Tempering: Heat ghee in a small pan. Add cumin, mustard, fenugreek seeds, hing, dry red chilies, curry leaves, ginger, and green chilies.

Fry for a few seconds and pour the tempering over the kadhi.

Finish: Add the fried pakodis to the kadhi and cook for 5–10 minutes so they absorb the flavors.

Serving Suggestion: Serve hot with steamed rice, bajra roti, or jeera rice. Enjoy authentic Rajasthani Pakodi Wali Kadhi!