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Pakodi Kadhi


Pakodi Kadhi
Image © Gaurav Masand | Dreamstime.com
Serve this nutritious dish with piping hot plain boiled rice. Versions of this Kadhi are made in both Northern and Western India. Kadhi can also be made without the Pakodis (fritters).


  • For the Pakodis: 1 cup bengal gram flour (besan)
  • 1 tsp red chilli powder (optional)
  • 1 tsp cumin seeds
  • 1/4 tsp asafetida powder
  • Salt to taste
  • 1/2 cup of fresh finely chopped coriander
  • For the Kadhi: 3 cups yogurt (slightly sour)
  • 3 cups water
  • 2 tbsps bengal gram flour (besan)
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 4 tbsps ghee
  • 2 green chillies slit lengthwise
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6 cloves of garlic chopped very fine
  • Salt to taste
  • Vegetable/ canola/ sunflower cooking oil for deep frying


  • Mix the yogurt, water, 2 tbsps of bengal gram flour, turmeric and coriander powder and salt to taste. Whisk to ensure there are no lumps. Cook on a medium flame till the mixture boils. Simmer and allow to cook slowly.
  • While the Kadhi is cooking as above, mix all the Pakodi ingredients together to form a thick batter (as for fritters). Heat the oil for deep frying, on a medium flame.
  • Use a tablespoon (or your hand if you are more comfortable with that) to drop portions of batter into the hot oil. Fry till golden, drain, remove from the oil and add to the simmering Kadhi.
  • Heat the ghee in a small pan on a medium flame and add the green chillies, mustard seeds and cumin seeds to it. When they stop spluttering, add the garlic and cook till pale brown. Add this to the simmering Kadhi and Pakodi mix and turn off the fire. The Kadhi should have thickened slightly by now.
  • Garnish with a little chopped coriander and serve with piping hot plain boiled rice.
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