Kadhi Pakoda

July 12, 2007 at 5:18 pm 10 comments

I have learnt quite a few dishes from my Punjabi colleague. I have already blogged about the Beetroot Kanji and Makki di Roti Sarson Da Saag, she taught me.Kadhi Pakoda is one more recipe that I have learnt from her.

The weather here is perfect for hot piping Kadhi with Pakodas – the Punjabi style.


Kadhi is made differently in different regions in India. The Maharashtrian Kadhi is hot and spicy (will blog about it soon). The Gujrathi Kadhi is a little sweetish to taste. The famous Sindhi Kadhi is an altogether different recipe, which doesn’t use buttermilk at all.

The difference in this Punjabi Kadhi is the addition of Pakoda-of course and also the addition of onion.

I am sending this Kadhi Pakoda straight from Punjab to Richa of As Dear As Salt , who is hosting this month’s RCI

__________________________________________________________                                                            Kadhi Pakoda recipe

Serves : ~4


For the Pakoda

~ ¾ cup Besan (gram flour)

1 onion chopped

¼ tsp turmeric powder

½ tsp Red chilli powder

1 tsp ajwain (Carom seeds)

Salt to taste

Oil for deep frying 

For the Kadhi

3 cups buttermilk. This has to be a little sour.

2 tbsp Besan (gram flour)-you can vary the proportion depending on the desired consistency of the Kadhi.

1 onion chopped

½ tsp ginger garlic paste

½ tsp methi (fenugreek) seeds

3-4 green chillies, chopped (optional)

½ tsp Red chilli powder

½ tsp mustard seeds

½ tsp cumene seeds

2 tsp oil

Coriander leaves for garnishing 

For the Pakoda

Mix all the ingredients for the Pakora except the oil.

Heat oil in a kadai/wok for frying the pakodas.

Add 1 tbsp of hot oil to the pakoda mixture.

Add water and mix nicely to make a thick batter.

Check if the oil is sufficiently hot by putting a drop of the batter in the oil.It sizzles right away and floats on the top.

Using a spoon (teaspoon) drop portions of the batter in the hot oil and fry till golden brown.

Drain on a paper napkin.  

For the Kadhi

Mix the buttermilk with the besan and blend it thoroughly, ensuring that no lumps are formed. (Use your hand and dissolve any lumps if any!)

Add salt, turmeric powder and red chilli powder.

In a wok/kadai heat oil.

Add the mustard seeds and once they crackle add the cumene seeds.

Add the fenugreek seeds and then the ginger garlic paste and the chopped green chillies

Add the chopped onions and fry till translucent.

Now add the buttermilk- besan mixture and bring to a rolling boil.

The Kadhi will thicken after a few boils.

Switch off the gas and add the Pakodas.

Garnish with coriander leaves.

Serve hot with steamed rice.


Entry filed under: ajwain, besan, buttermilk, chickpea, coriander leaves, Curries & Gravies, flour, ginger garlic, gram flour, green chilli, methi, mustard seed, onion, red chilli, salt, seed, turmeric.

Coriander Soup Friday Monsoon Magic-Paneer Pudina Pakoda (Cottage Cheese- Mint fritters)

10 Comments Add your own

  • 1. Hima  |  July 12, 2007 at 7:40 pm

    Let me be the first one to thank you for posting such a lovely dish here. Looking great and delicious

  • 2. Tee  |  July 12, 2007 at 11:40 pm

    Love it ! It looks delicious! kadhi-pakode is an all time favorite…

  • 3. bee  |  July 13, 2007 at 12:12 am

    love the last pic.

  • 4. Suganya  |  July 13, 2007 at 12:49 am

    Looks so appetizing!

  • 5. Deepa  |  July 13, 2007 at 2:16 am

    Nice one …..The plate looks neat …

  • 6. seema  |  July 13, 2007 at 3:54 am

    I have heard so much about kadhi pakoda from my friends and how well it goes with rice that I will have to try out this recipe of your sometime soon.

  • 7. Asha  |  July 13, 2007 at 3:54 am

    YUM!! Looks so delicious.I can’t wait for the round up so I can save all these in page!:))

  • 8. Richa  |  July 13, 2007 at 4:37 am

    ur kadhi looks so yum & you have the plate all setup, i guess i can start eating NOW 🙂
    thanks for this lovely contribution!

  • 9. bhags  |  July 13, 2007 at 10:32 am

    This ones my fav….a nice one for the RCI

  • 10. Pindi Chole « My Foodcourt  |  July 22, 2007 at 11:08 am

    […] is again my friend’s recipe whose family hails from the Rawalpindi region of […]


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July 2007




Find my recipes at The Urban Spice


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