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Photo of Kadhi Pakoda by Neha Rajesth at BetterButter

Kadhi Pakoda

Neha Rajesth
15 minutes
Prep Time
30 minutes
Cook Time
4 People
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Punjabi kadhi tantalizingly sour dairy kadhi having besan pakodas submerge in it

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Punjabi
  • Boiling
  • Frying
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. For kadhi:
  2. Whisked sour yogurt 1 litre
  3. Besan/gramflour 2 tbsp
  4. Cumin seeds 1 tsp
  5. Mustard seeds 1 tsp
  6. Pinch of Asafoetida/hing
  7. Sugar 2 tbsp
  8. Ginger 1 inch
  9. Curry leaves 7-8
  10. Green chilies 2
  11. Fresh coriander 4 tbsp
  12. Turmeric 1/2 tsp
  13. Red chili powder 1 tsp
  14. Salt as per taste
  15. Oil 2 tsp
  16. For pakodas:
  17. Besan 2 cups
  18. Onions sliced 2
  19. Baking soda 1/2 tsp
  20. Red chili powder 1 tsp
  21. Salt to taste
  22. Oil for frying


  1. For pakodas: sieve besan in a bowl, add sliced onions , soda, salt, red chili powder. Mix well. Add sufficient water to form very thick batter. Deep fry the pakoras until golden brown. Keep it aside
  2. Heat oil in a deep kadhai, add cumin ,mustard seeds, ginger, hing. Let mustard seeds crackle, add besan and mix well
  3. Saute besan for 2 to 3 mins, add whisked yogurt, add turmeric, red chili powder, salt and sugar.
  4. Boil the kadhi for 2 mins on high flame then let it boil more for 7 to 8 mins on low flame. Keep stirring in between
  5. Sprinkle fresh coriander leaves. Add pakodas just before serving.

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Neha Dhingra
Neha Dhingra   Nov-13-2017

I love to eat kadhi pakoda with plain rice.

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