Entree: India – Rajasthan – राजस्थानी कढ़ी ➤ Rājasthānī Kaṛhī (Tangy yogurt and gram-flour curry with spiced fried dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 34 min

Total 1 hr 15 min

Ingredients

For the kadhi base:
- 2 cups (480 ml) plain yogurt, well whisked  
- 1/2 cup (60 g) chickpea flour (besan)  
- 2 cups (480 ml) water  
- 1 tsp (5 g) turmeric powder  
- 1 tsp (6 g) salt, or to taste  
- 2 green chilies, slit (no metric required)  
- 1 tbsp (15 ml) lemon juice or 1/2 tsp (2 g) amchur powder (optional)
For the pakoras (dumplings):
- 3/4 cup (90 g) chickpea flour (besan)  
- 1 small onion, thinly sliced, approx. 3 oz (85 g)  
- 1/4 cup (15 g) chopped fresh cilantro  
- 1/2 tsp (2 g) red chili powder  
- 1/2 tsp (2 g) salt  
- 1/4 tsp (1 g) baking powder  
- 2–3 tbsp (30–45 ml) water to make a thick batter  
- Oil for deep frying, as needed
For the tempering:
- 2 tbsp (30 ml) ghee or vegetable oil  
- 1 tsp (5 g) mustard seeds  
- 1 tsp (2 g) cumin seeds  
- 1/4 tsp (0.5 g) fenugreek seeds (optional)  
- 1/4 tsp (0.5 g) asafoetida (hing)  
- 1–2 dried red chilies  
- 8–10 curry leaves (no metric required)  
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Whisk the 2 cups (480 ml) yogurt and 1/2 cup (60 g) besan in a bowl until completely smooth and lump-free; add 2 cups (480 ml) water, turmeric, salt, and slit green chilies, and mix into a pourable batter. Set aside.  
2. Make the pakora batter by combining 3/4 cup (90 g) besan, sliced onion, chopped cilantro, red chili powder, salt, and baking powder; add 2–3 tbsp (30–45 ml) water to form a thick but scooping batter.  
3. Heat oil in a deep pan to 350°F (175°C). Drop spoonfuls of the pakora batter into the hot oil and fry until golden and crisp, about 3–4 minutes per batch. Drain on paper towels and set aside.  
4. In a heavy saucepan, bring the yogurt-besan mixture to a gentle boil over medium heat, stirring constantly to prevent sticking. Reduce heat to low and simmer, uncovered, for 10 minutes, stirring occasionally so the mixture thickens but remains silky.  
5. Add the fried pakoras to the simmering kadhi and continue to cook on low for another 10–12 minutes so they absorb some flavor and the kadhi reaches a slightly thick, saucy consistency. Adjust salt and acidity with lemon juice or amchur if needed.  
6. In a small skillet, heat 2 tbsp (30 ml) ghee or oil for tempering. Add mustard seeds and let them pop, then add cumin seeds, fenugreek seeds if using, asafoetida, dried red chilies, and curry leaves; fry briefly until aromatic.  
7. Pour the hot tempering over the simmering kadhi, cover for a minute, then stir gently. Garnish with 2 tbsp (8 g) chopped cilantro and serve hot with steamed rice or bajra rotis.