Cook's Hideout: Kadhi Pakoda for ICC-September

October 14, 2010

Kadhi Pakoda for ICC-September

Time seems to fly extremely fast these days, I find myself always trying to catch up with all the different projects that I’m working on, but never really able to get them under control. I wish I could just slow down, take a deep breath and start afresh, but that’s not going to happen since everyone wants their stuff done first. Well on a lighter note, I managed to find time to participate in this month’s ICC after 3 months break.

I love yogurt based curries and kadhis in particular, but my DH and my little one are not big fans, so I usually don’t make them at often. When I saw this month’s ICC, I thought this is a great reason for me to make this kadhi and to make my family happy, I made some extra pakodas for munching. Thanks to Srivalli for choosing this yummy Punjabi kadhi and Simran @ Foodiezone for this awesome recipe.
I followed the recipe for pakodas to the T, but reduced the quantity of ingredients for the Kadhi since I was making it just for myself.

Recipe courtesy Simran @ Foodzone.
For Pakodas:
Besan (Chickpea flour) – ½ cup
Red chili powder – ½ tsp
Salt – to taste
Onion – 1 medium, thinly sliced

For Kadhi:
Yogurt – ¼ cup
Besan – 1 heaping tbsp
Water – 1 cup
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Ajwain (Bishop weed) – ½ tsp
Methi seeds (fenugreek seeds) – ½ tsp
Red chili powder – ½ tsp
Onion – 1 medium, thinly sliced
Turmeric – a pinch
Garam masala – ¼ tsp
Amchoor powder – a pinch (I didn’t use this since my yogurt was tart enough)
Salt – to taste

  • First make the pakodas: Mix besan, salt, red chili powder and add water to make semi-thick batter. Dip onions in this batter and deep fry the pakodas. Keep aside.
  • Next make the kadhi: Mix yogurt and besan and make a thick paste with no lumps. Add 1-2 cups of water to make a thin paste.
  • Heat 1tsp oil in a saucepan, add the seeds and once they start sputtering, add the onions and saute till lightly browned.
  • Pour in the yogurt-besan mixture, along with turmeric, red chili powder and salt. Bring the mixture to a boil, lower the heat and simmer till the mixture gets thick, about 20-30 minutes.
  • Add the pakodas just before taking the kadhi off the heat and bring the mixture to a boil one more time. Add the garam masala and amchoor (if using); mix well and enjoy with steamed rice.


  1. Fabulous looking kadhi pakodas..

  2. ur kadhi pakoda looks very delicious pavani


  3. Looks delicious. Next time I'm going to have to make extra pakoras for snacking, too, we just love them too much!

  4. I love yogurt based dishes too.Yummy curry n lovely clicks :)

  5. perfect kadhi and nice click dear!!!

  6. Pavani, I am so glad that you finally joined us again..good that you enjoyed..

    btw in IE the comments box is overlapping the lower part of the check it out..

  7. I generally use leftover pakoras or vadas to go into kadhis...this recipe sounds very delicious.

  8. Hi,

    The kadhi pakoras look fabulous...:)


  9. The bowl looks so amazing! They are very tempting! We own a Wall Mirrors ecommerce site and are always looking for great content to share and help inspire. Thanks.


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