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Brown Rice Kadhi-Chawal with Pakodas

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Time40 Min
DifficultyDifficult
Serves1

Kadhi Chawal is a quintessential dish across most parts of Northern India with different parts having their own version of the main dish. The most basic form of it is a curry made out of curd and besan (gram flour) served with rice. The Punjabi version of it consists of more besan and fritters (pakodas) while the Gujarati version of it is thinner and sweeter with less besan and no fritters. Other ... parts also use lentils and vegetables with different spices for extra flavour. This Brown Rice Kadhi Chawal With Pakodas Recipe is one of the most basic ones which is healthier and more nutritious than its counterparts that use plain white rice. It is easy to Prepare Brown Rice Kadhi Chawal With Pakodas at Home as most of the ingredients are common to all kitchens and the cooking time barely goes up to thirty minutes. The Brown Rice Kadhi Chawal With Pakodas Recipe can be customized to suit any season so you can keep the spices minimal during summers to make it ‘cool’ for the body or add a little extra heat during the monsoon and winter. The pakoda ingredients can also be varied to make it crunchier and more nutritious. To make Rice Kadhi Chawal With Pakodas Restaurant-style, you can deep fry the pakodas in ghee rather than mustard and slice the onions think and long to make them crispy. For a healthier version, pan-fry the fritters rather than deep-frying them.

Nutrition Info. (per serving)

ProteinFatCarbsFibre563 Cal563 Cal563 Cal563 Cal
  • 22gProtein
  • 10gFat
  • 97gCarbs
  • 9gFibre

Ingredients

Dry Grocery

Brown Basmati Rice

Brown Basmati Rice

0.33 cups

Refined Oil

Refined Oil

1.25 teaspoons

Gram Flour/besan

Gram Flour/besan

4 teaspoons

Ajwain Seeds

Ajwain Seeds

1 pinch

Salt

Salt

1 teaspoon

Red Chilli Powder (kashmiri)

Red Chilli Powder (kashmiri)

0.5 teaspoons

Turmeric Powder

Turmeric Powder

0.5 teaspoons

Cumin

Cumin

1 pinch

Mustard Oil

Mustard Oil

0.75 teaspoons

Mustard Seeds

Mustard Seeds

1 pinch

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

0.5 unit

Asafoetida/hing

Asafoetida/hing

1 pinch

Fruits & Vegetables

Spinach W/o Roots

Spinach W/o Roots

8 leafs

Onion

Onion

1 small piece

Curry Leaves

Curry Leaves

2 leafs

Dairy

Curd

Curd

1 cup

Other

Green Chillies

Green Chillies

0.5 unit

Coriander Leaves

Coriander Leaves

0.25 cups

Jeera Powder

Jeera Powder

0.5 teaspoons

Water

Water

2.75 glasses

Lemon Juice

Lemon Juice

0.25 teaspoons

Directions
1
In a bowl, add Water, Brown Basmati Rice and keep it for 30 mins soaking.
2
In a heavy bottom vessel, add Water, Spinach and blanch it.
3
Heat Oil in a pan. Add boiled Spinach and Saute till all the water is evaporated and keep aside for later use.
4
In a mixing bowl, add Gram Flour, Ajwain Seeds, Salt, Kashmiri Red Chilli Powder, chopped Green Chillies, chopped Coriander, Cumin Powder, chopped Onion, Water, Oil, Turmeric Powder, Lemon, Sautéed Spinach and make a soft dough.
5
Take a baking tray, grease it properly and place the small doughs in it. Later place in an oven for baking.
6
Heat Oil in a pan. Add Cumin Seed and let it crackle.
7
Add Water, Rice, Salt and cover it. Cook in Dum for 15 mins.
8
Remove it to a serving bowl and garnish with chopped Coriander.
9
Heat Oil in a pan. Add Mustard Seeds, Red Dry Chilli, Curry Leaf, Hing and let it crackle.
10
In a bowl, add Curd, Besan, Turmeric Powder, Red Chilli Powder, Cumin Powder and mix well.
11
Slow down the flame and mix the mixture into the tempering prepared and continue whisking in same direction.
12
Add Water, Salt and bring to boil.
13
Remove it to a serving bowl and garnish with chopped Coriander.
14
Serve with Jeera Rice.

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We hope you had fun making it! Enjoy the meal.

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