Kadhi Pakoda

 POST - My Special Indian Kadhi Pakoda Recipe (Tasty, Traditional & Comforting)

Everyone always loves my Indian Kadhi Pakoda, and whenever I make it, the aroma fills the whole home! This recipe is tangy, creamy, and full of authentic flavors, and the soft pakoras simply melt in your mouth.

So, let's start cooking this mouth-watering Kadhi Pakoda!

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Ingredients

For Kadhi:

• 5 tbsp gram flour (besan)
• 500g yogurt (curd)
• About 2 liters of water
• 1 tsp fenugreek seeds (methi)
• 1 small onion, finely chopped
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp red chili powder
• Oil for cooking

For Pakoda (Fritters):

• 5–6 tbsp gram flour (besan)
• 1/2 tsp carom seeds (ajwain)
• 1 tsp crushed coriander seeds
• Salt to taste
• 1/2 tsp turmeric
• 1 tsp red chili powder
• Water (as required to form batter)
• Oil for frying

For Tempering (Tadka):

• 2 tbsp oil
• 1 tsp cumin seeds
• 1/4 tsp hing (asafoetida)
• 8–10 curry leaves
• 4–5 whole dry red chilies, broken in half
• 1 tsp degi mirch (for color)

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How to Make Kadhi Pakoda (Step-by-Step)

Step 1: Prepare the Kadhi Base

1. In a bowl, add 5 tablespoons of besan and mix with a little water to make a smooth paste (no lumps).
2. Add 500 grams of yogurt and mix well.
3. Add about 2 liters of water and whisk everything together to make a thin watery consistency.

Step 2: Cook the Kadhi

1. Heat oil in a deep pan.
2. Add fenugreek seeds and let them crackle.
3. Add finely chopped onion and sauté lightly.
4. Add turmeric powder.
5. Now slowly pour in the watery yogurt-besan mixture.
6. Keep stirring continuously and boil until the kadhi starts to thicken and leaves the sides of the pan.
7. Add salt and red chili powder.

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Step 3: Make the Pakoras

1. In a bowl, mix besan, carom seeds, crushed coriander seeds, salt, turmeric, and red chili.
2. Add water to form a smooth, thick batter.
3. Heat oil and fry small spoonfuls to make crispy pakoras. Keep aside.

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Step 4: Check if Kadhi is Ready

Take a cup of normal water. Drop a small spoon of kadhi into it:

• If it forms a ball and doesn’t dissolve, your kadhi is perfectly cooked.

Turn the heat off.

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Step 5: Add Pakoras

Add all the fried pakoras into the hot kadhi and let them absorb flavor.

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Step 6: Final Tempering

1. Heat oil in a small pan.
2. Add cumin seeds, then hing, curry leaves, and dry red chilies.
3. Add degi mirch at the end and immediately pour the tadka over kadhi.
4. Mix gently.

Your delicious Kadhi Pakoda is ready to serve! 🥰

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Serving Suggestions

• Serve hot with steamed rice, jeera rice, or soft chapati.
• Add sliced onion and pickle on the side for extra taste.