Pakudi | How to make Pakudi

By Roshni Subudhi  |  1st May 2016  |  
5 from 1 review Rate It!
  • Pakudi, How to make Pakudi
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About Pakudi Recipe

Raining outside aur bas pakode banjaye, toh mazza aajaye! Here in Jakarta, the rainy season is going on, so I made pakudi which is Odissa Pakoda. I made the simple version, in Odissa it is very famous. People eat this with aloo curry or as it is, it is prepared quickly with simple ingredients, so let's see what we need to prepare this.

Pakudi is one dish which makes its accompaniments tastier. With the right mix of flavours, Pakudi has always been everyone's favourite. This recipe by Roshni Subudhi is the perfect one to try at home for your family. The Pakudi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Pakudi is 10 minutes and the time taken for cooking is 10 minutes. This is recipe of Pakudi is perfect to serve 4 people. Pakudi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Pakudi. So do try it next time and share your experience of cooking Pakudi by commenting on this page below!


Ingredients to make Pakudi

  • 1.5 cups besan
  • 2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp black salt
  • A pinch of soda
  • 3 green chillies chopped
  • 1 medium sized onion chopped
  • salt to taste
  • 3/4 cup water to make the batter
  • oil to deep fry

How to make Pakudi

  1. First mix all the ingredients to the besan except the water and oil. Mix it well together.
  2. Now we add the water little by little, at first we make a thick batter so that the besan is well mixed and there is no lumps.
  3. When the besan is properly mixed, we add the required amount of water to make the desired consistency, it should be neither too thick or too thin.
  4. Meanwhile heat oil for frying, take a little dumpling with your hands and put it inside the oil. When you put the pakoda in oil, keep the flame high, after some time keep the flame to medium.
  5. Due to addition of soda, when you put pakoda inside the oil, it fluffs up and becomes very light in texture. When it turns golden brown color, remove it from the oil and keep it on a paper towel so that the excess oil is absorbed.
  6. Serve with any chutney or simply with sauce.

My Tip:

The amount of water may vary depending upon what type of besan you have used, so first start adding a little water. Don't add much soda as it will absorb oil.

Reviews for Pakudi (1)

Shipra Saxena2 years ago

so scrumptious! Love it :D

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