Kadhi Pakodi

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Kadhi Pakodi


Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min


Serves : 4
  • FOR PAKODA (ABOUT 10 PAKODAS) Besan chickpea flour - 5-6 tbsp Red chilli powder - 1 tsp Haldi powder - 1/2 tsp Salt to taste Water to mix Mustard oil/vegetable oil - to deep fry FOR KADI Besan chickpea flour - 1.5 tbsp Plain yogurt - 3/4th cup slightly sour yogurt tastes best Onion - 1 finely chopped Mustard seeds - 1 tsp Fenugreek seeds - 1/4th tsp Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Asafoetida - a pinch Ginger - 2 tsp grated optional Green chilli - 1-2 chopped Curry leaves - a few Dry kasturi methi leaves - 1/2 tsp Coriander leaves - 1 tbsp chopped Salt to taste Mustard oil/vegetable oil - 1 tbsp


  • INSTRUCTIONS Add besan, red chilli powder, haldi powder and salt in a bowl and mix everything well by adding water as needed. Do not make the batter very thick or, the pakodas will remain hard even after adding to the kadi. Let the batter stand for about 20 minutes. Now heat oil in a frying pan or kadai. With a spoon or with your hand, drop the batter in the hot oil. When the pakoras are partly cooked, then turn over and fry the other side. Fry till the pakoras are slightly crisp and golden. Remove the fried pakoras and place them on a kitchen paper towel so that the extra oil is absorbed. Fry the pakoras in batches this way, and set aside.
  • HOW TO MAKE CURD MIXTURE FOR KADHI Whisk together yogurt and besan with a cup of water to get rid of lumps, if any. Heat oil in a kadai, once it is warm, add mustard seeds. When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves. Saute for a few seconds and add chopped onion, green chilli and ginger. Saute till the ginger and onion turns golden brown. Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well. If the curry is too thick than add more water as the kadi will thicken after cooking. Let it simmer till it begins to boil. Make sure the kadi is almost done, before adding the pakodas. Boiling too long after adding pakodas will cause them to break (especially if you managed to make them very soft). Also keep in mind that adding them too late will leave them dry. Add pakodas and bring to a boil, simmer for a few more minutes. Add kasturi methi and garnish with fresh coriander leaves. Serve hot with plane rice and roti.