When it comes to making Rajasthani Kadhi, the key difference lies in the absence of onions in the Pakoda, unlike the Punjabi curry. The Pakoda itself is prepared in a simple manner, resulting in a crunchier texture compared to the Punjabi version. To flavor the gravy, Carom Seed or Ajwain (known as Jowan in Bengali) is used, along with common spices like salt, chili powder, and turmeric powder. Curry leaves are used to temper the Kadhi, and for my own personal preference, I like to add a touch of Kasuri Methi.