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Kadhi with Baked Pakoda

anu kollon
20 minutes
Prep Time
60 minutes
Cook Time
2 People
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ABOUT Kadhi with Baked Pakoda RECIPE

Kadhi Pakoda are usually made using deep fried pakoda. I tried to make a healthier version by baking the pakodas. Thanks Nimmi for giving me the recipe of baked pakodas.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Baking
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. For Pakoda:
  2. Onion - 2 medium - thinly sliced
  3. Gram flour/Besan - 1/2 cup
  4. Red chilli powder - 1/2 teaspoon
  5. Carom seeds/Ajwain/omam - 1/4 teaspoon
  6. Oil - 1 teaspoon
  7. Salt to taste
  8. For Kadhi:
  9. Curd/Yogurt - 1 cup
  10. Besan - 2 tablespoon
  11. Onion - 1 small sized
  12. Ginger-garlic paste - 1 teaspoon
  13. Cumin seeds/Jeera - 1/2 teaspoon
  14. Fenugreek seeds - 7-10 num
  15. Turmeric powder - 1/4 teaspoon
  16. Green chilli - 1 or as per spice leve
  17. Water - 1 cup
  18. Oil - 1 teaspoon
  19. Ghee - 1/2 teaspoon
  20. Coriander leaves for garnishing
  21. Salt to taste


  1. Pakoda Making: Preheat the oven to 375 degree F.
  2. Mix all the ingredients mentioned for making pakoda including the oil. Add few tablespoon of water and mix well to get a thick battered mix.
  3. Place a parchment paper on baking tray and place a small portions of batter on tray.
  4. Bake for 25-30 minutes until they turn golden brown in color. Make sure to flip the pakodas after half time.
  5. Kadhi Preparation and mixing:
  6. In a large saucepan, heat a teaspoon of oil. Add cumin seeds and fenugreek seeds and stir for few seconds.
  7. Add ginger-garlic paste and fry for a minute.
  8. Add finely chopped onion and slit green chilli. Add salt and saute until onions turn translucent.
  9. Meanwhile in a mixing bowl, mix 2 tablespoon of besan with little water. Mix well to remove any lumps. Add yogurt, turmeric powder and 1 cup of water to it and mix well. Make sure there are no lumps.
  10. Once the onions turn translucent, add yogurt mixture. Check for salt. Stir and cook on medium flame for around 20 minutes. The kadhi tends to thicken while boiling, so you can add more to get the desired consistency.
  11. Add 1/2 teaspoon ghee and turn off the heat.
  12. Just before serving, add the pakodas into kadhi and garnish with coriander leaves.

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Ruchi Gaur
Ruchi Gaur   Jan-29-2018

It goes well with plain rice.

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