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Surti Locho

By Dhara Choksi

Cuisines

Rajasthani Cuisine: Sabji, Main Course

Kadhi is a dish originating from the Rajasthan and The highlight of the Rajasthani Pakoda Kadhi is the addition of crisp-fresh besan pakodas that adds chewiness to the kadhi.

How To Cook:

Kadhi
Step 1: Mix Garm flour in buttermilk/curd and blend it thoroughly with the help of blender. (Add water to curd before using).

Step 2: Add turmeric powder, red chilly powder, Ginger-chilly paste and salt to the mixture. Stir well.

Step 3: Heat Oil on medium flame for tampering. Tamper cumin seeds and asafoetida. Add the buttermilk mixture to it. Stir well.

Step 4: Allow it to cook till the consistency thickens. Then, remove from heat and keep it aside.

Note: if you want to add garlic, mix its paste with red chilly powder before adding to the buttermilk. One can also... add sugar or jaggery to make the kadhi sweet.

Pakoda
Step 1: Mix gram flour, turmeric powder, red-chilly powder, ginger-chilly paste,  Baking soda, cumin-coriander powder, finely chopped coriander and salt in a bowl.

Step 2: Add water till it gains the consistency with which one can make balls (pakoda).

Step 3: Heat some oil and add it to the mixture. Stir well.

Step 4: Heat oil on high flame. While frying pakoda balls turn the heat to medium. Fry pakoda balls till pinkish brown.

Garnish:
Heat Kadhi. Add pakoda balls to it and allow it to cook for 3-5 minutes.  Remove from heat and garnish with finely chopped coriander leaves. Serve hot.

Kaywords: Rajasthani Pakoda Kadhi, Rajasthani Pakora Karhi

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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