The age old tradition of kadhi pakoda recipe

Last Updated : 06 May 2016


Recipes 122
  • Servings
  • 4
  • Cook Time
  • 25min
  • Prep Time
  • 15min

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The credit to produce today’s kadhi pakoda recipe goes to northern India. The recipe has received many variations on the texture and taste from various states of the country. In Gujarat, buttermilk is used that gives the gravy a smoother texture, in Uttar Pradesh and Rajasthan sugar or jaggery is used that gives the recipe a sweet taste, the Sindhis use tamarind instead of yogurt for the tang whereas in the Southern states, various vegetables are used such as carrots, tomatoes, peas, etc. to make it more healthy. The recipe of kadhi pakoda is basically cooking onion pakodas in the yogurt based thick and spicy sauce. It goes well with steamed rice and you can also eat it with roti, paratha or naan. You might find this recipe to be a little complicated but trust me, it is actually quite easy to prepare.


  • 2 cup (300 ml) sour curd/yogurt (dahi)
  • 4 tablespoon Bengal gram flour (besan)
  • 1 cup water
  • A pinch of asafoetida (hing)
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 2 teaspoon fenugreek leaves (kasuri methi)
  • 1 teaspoon garam masala powder (optional)
  • Ingredients for tempering (tadka): 2 tablespoon oil
  • 1 onion chopped
  • A pinch of asafoetida/hing
  • 1 tablespoon ginger-garlic
  • 1 tablespoon chilli paste
  • 1/2 teaspoon mustard seeds/cumin seeds
  • 2 dry red chillies
  • 10 curry leaves (1 strand)
  • Ingredients for the pakoda: 1 cup (150 gm) sliced onion
  • 1 cup Bengal gram flour (besan)
  • 1 teaspoon turmeric powder
  • 1 teaspoon chilli powder
  • 1 teaspoon chopped green chilli
  • Salt to taste
  • 1/2 teaspoon carom (ajwain)
  • 1/2 teaspoon cumin seeds (jeera)
  • A pinch of soda
  • Oil to fry


  • Instructions to prepare pakoda: Mix all the ingredients with little water so that the onion slices hold on to the batter
  • Heat oil in a kadai make the pakodas
  • Fry till they turn crispy and golden in colour
  • Instructions to prepare curd mix: Mix the flour, chilli powder, turmeric, and asafoetida in a bowl
  • Whip the curd and add the flour mix to the curd
  • Now add the water and salt (ensure that there are no lumps)
  • Instructions to prepare kadhi: Heat oil and put cumin seeds or mustard seeds (as per your preference), methi seeds, the spice paste, dry red chillies, and the curry leaves
  • Give a good mix and then add the onions to it and sauté again
  • At this point add the curd mix and stir it for a few minutes
  • Now bring it to boil and add kasuri methi powder
  • Cook for another 5-6 minutes
  • Now add the fried pakodas to kadhi, close the lid and let is cook for 3-5 minutes
  • Sprinkle a pinch of garam masala and coriander leaves (optional)
  • Serve the hot kadhi pakoda with steamed rice or roti
  • Tips: • The proportion for the kadhi spice paste is 2 inch ginger+15 garlic gloves+ green chilli • You can pour a spoon of ghee on top of the kadhi for that additional fragrance and richness
  • • Enjoy this delicious creamy kadhi recipe in any season of the year. It is a healthy dish that is good to improve your immune system and helps in better digestion. If you like vegetarian dishes, I am sure you would like this South Indian popular avarekalu sambar recipe.



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