Pakoda Kadhi
A creamy, tangy twist on the classic Rajasthani comfort food. This dairy-free version uses coconut milk to create a luscious gravy for soft, spiced chickpea flour fritters. Perfect with a bowl of steamed rice.
For 4 servings
Prepare the Pakoda Batter
- In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, grated ginger, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, a pinch of hing, baking soda, and 0.75 tsp salt.
- Gradually add about 1/2 cup of water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to thick pancake batter.
- Beat the batter vigorously for 3-4 minutes. This incorporates air and makes the pakodas light and fluffy.
Fry the Pakodas
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To check if the oil is ready, drop a tiny bit of batter into it; if it sizzles and rises to the surface immediately, the oil is hot enough.
- Carefully drop tablespoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches.
- Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
- Using a slotted spoon, remove the fried pakodas and place them on a plate lined with paper towels to drain excess oil. Set aside.
Prepare the Kadhi Base
- In a large bowl, add 1/4 cup besan, 1.5 cups of full-fat coconut milk, and 3 cups of water.
- Whisk thoroughly for 2-3 minutes until the mixture is completely smooth and free of any lumps. This step is crucial for a silky kadhi.
- Stir in 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and 1 tsp salt. Mix well to combine.
Cook the Kadhi
- Pour the besan-coconut milk mixture into a heavy-bottomed pot or pan.
- Place it on medium heat and bring it to a gentle boil, stirring continuously to prevent the besan from sticking to the bottom and forming lumps.
- Once it starts boiling, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally. The kadhi will thicken, and the raw aroma of besan will disappear. It should be thick enough to coat the back of a spoon.
- Turn off the heat and stir in the fresh lemon juice for tanginess.
Prepare the Tempering (Tadka)
- While the kadhi is simmering, prepare the tempering. Heat 2 tbsp of oil in a small pan (tadka pan) over medium heat.
- Add the mustard seeds and let them splutter. Then add the cumin seeds and fenugreek seeds and sauté for a few seconds until fragrant.
- Add the broken dried red chilies and fresh curry leaves. Be careful as they will splutter.
- Finally, add the pinch of hing, give it a quick stir, and immediately pour this hot tempering over the cooked kadhi. Stir gently to mix.
Combine and Serve
- Gently add the prepared pakodas to the hot kadhi. Let them soak for 5-10 minutes to absorb the flavors and soften.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed basmati rice or roti.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest kadhi, you can strain the besan-coconut milk mixture before cooking to remove any hidden lumps.
- 2Stirring the kadhi constantly while it comes to a boil is the most important step to prevent it from splitting or sticking.
- 3Do not boil the kadhi on high heat after adding coconut milk, as it can cause it to separate. A gentle simmer is key.
- 4Add the pakodas just before serving if you prefer them to be slightly crispy. For softer pakodas, let them soak longer.
- 5The tanginess from lemon juice is essential to mimic the sourness of traditional yogurt-based kadhi. Adjust the amount to your liking.
Adapt it for your goals.
Healthier Pakodas
For a lower-fat version, cook the pakodas in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Add VegetablesAdd Vegetables
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the pakoda batter for added nutrition and flavor.
Creamier KadhiCreamier Kadhi
For an even richer and creamier texture, substitute 1/2 cup of water with 1/2 cup of cashew cream (soaked cashews blended with water).
No Pakoda KadhiNo Pakoda Kadhi
You can enjoy the kadhi on its own without pakodas. It makes a delicious, soupy curry to have with rice, often called 'plain kadhi'.
Why this is on our healthy list.
Rich in Plant-Based Protein
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, and overall body function.
Good for Digestion
The combination of fiber from besan and digestive spices like ajwain (carom seeds), hing (asafoetida), and ginger can help promote healthy digestion and prevent bloating.
Completely Dairy-Free
This recipe uses coconut milk instead of yogurt, making it a perfect creamy and tangy option for those who are lactose intolerant or follow a vegan diet.
Source of Healthy Fats
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body.
Frequently asked questions
It has both healthy and indulgent aspects. The base of besan (chickpea flour) is rich in protein and fiber, and spices like turmeric and ginger offer health benefits. However, the pakodas are deep-fried, which adds a significant amount of fat and calories. To make it healthier, you can air-fry or bake the pakodas.