Pakoda Kadhi
A comforting Rajasthani curry where crispy chickpea flour fritters (pakodas) are simmered in a tangy, spiced yogurt gravy. This classic dish is a perfect blend of creamy, spicy, and savory flavors.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Pakoda Batter
- b.In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, 0.5 tsp ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp hing, and 0.5 tsp salt.
- c.Gradually add about 0.5 cup of water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to that of pancake batter, thick enough to coat a spoon.
- d.Beat the batter for 2-3 minutes to incorporate air, which makes the pakodas lighter. Let it rest for 15 minutes.
- 2
Step 2
- a.Deep Fry the Pakodas
- b.Heat 2 cups of oil in a kadai or deep pan over medium flame. To check if the oil is ready, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- c.Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- d.Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
- e.Using a slotted spoon, remove the pakodas and place them on a plate lined with paper towels to absorb excess oil. Set aside.
- 3
Step 3
- a.Prepare the Kadhi Base
- b.In a large bowl, add the 1.5 cups of sour dahi and whisk it until it's completely smooth and creamy.
- c.Add 3 tbsp besan, 0.5 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp ginger paste, and 1 tsp salt to the whisked yogurt.
- d.Whisk vigorously to combine everything into a smooth paste without any lumps. This step is crucial for a silky kadhi.
- e.Gradually pour in 4 cups of water, whisking continuously to create a thin, uniform liquid mixture.
- 4
Step 4
- a.Cook the Kadhi
- b.Pour the yogurt-besan mixture into a heavy-bottomed pot or kadai.
- c.Place it on medium heat and bring it to a boil, stirring continuously and scraping the bottom and sides of the pot. This will take about 7-8 minutes and prevents the kadhi from curdling.
- d.Once the kadhi comes to a rolling boil, reduce the heat to low.
- e.Let it simmer for 15-20 minutes, stirring occasionally. The kadhi will thicken slightly, and the raw smell of besan will disappear. It should coat the back of a spoon.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.While the kadhi is simmering, heat 2 tbsp of ghee in a small tadka pan over medium heat.
- c.Once the ghee is hot, add 1 tsp rai (mustard seeds) and let them splutter.
- d.Add 1 tsp jeera (cumin seeds) and 0.25 tsp methi dana (fenugreek seeds). Sauté for a few seconds until they become fragrant.
- e.Add the broken dried red chilies and curry leaves. Be careful as they will splutter. Sauté for another 30 seconds.
- f.Turn off the heat and immediately add the final 0.25 tsp of hing. Give it a quick stir.
- 6
Step 6
- a.Combine and Serve
- b.About 5 minutes before serving, gently add the fried pakodas to the simmering kadhi. Let them cook for 5-7 minutes to soften and absorb the flavors.
- c.Pour the hot tempering (tadka) over the kadhi. You will hear a satisfying sizzle.
- d.Gently stir the tempering into the kadhi.
- e.Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with steamed basmati rice or roti.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use sour yogurt (dahi) for the most authentic tangy flavor. If your yogurt isn't sour, leave it at room temperature for a few hours before using.
- 2Stirring the kadhi constantly until it boils is the most critical step to prevent it from splitting or curdling.
- 3Use a heavy-bottomed pot for cooking the kadhi to prevent it from sticking to the bottom and burning.
- 4For extra soft pakodas, you can add a pinch of baking soda to the batter.
- 5Fry the pakodas on a steady medium flame to ensure they cook through evenly without burning on the outside.
- 6Do not add the pakodas to the kadhi too early, as they can disintegrate. Add them just 5-10 minutes before you plan to serve.
- 7For a richer flavor, you can add a pinch of garam masala to the kadhi at the end.
Adapt it for your goals.
Punjabi Style
Add finely chopped onions, garlic paste, and a teaspoon of garam masala to the kadhi base for a richer, more aromatic Punjabi version.
With VegetablesWith Vegetables
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the pakoda batter for added nutrition and a different flavor profile.
Healthier PakodasHealthier Pakodas
To reduce oil, make the pakodas in an appe (paniyaram) pan or an air fryer until golden and crisp.
No Onion/GarlicNo Onion/Garlic
For a sattvic version, simply omit the onion from the pakodas and the ginger paste from the kadhi. The dish will still be delicious with the flavor from other spices.
Why this is on our healthy list.
Rich in Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
Gut-Friendly Probiotics
The use of yogurt (dahi) provides beneficial probiotics that promote a healthy gut microbiome, aiding digestion and boosting immunity.
Good Source of Fiber
Chickpea flour is high in dietary fiber, which helps in regulating blood sugar levels, promoting satiety, and maintaining digestive health.
Complex Carbohydrates
Besan provides complex carbohydrates that release energy slowly, keeping you full for longer and preventing sudden spikes in blood sugar levels.
Frequently asked questions
Kadhi usually curdles for two main reasons: the yogurt was too cold when added to the heat, or it wasn't stirred continuously while bringing it to a boil. Always use room-temperature yogurt and stir constantly until the first boil to ensure a smooth texture.