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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.

Print Recipe
Kadhi Pakoda Yum
Kadhi Pakoda
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For Pakodas:
  • ½ cup Besan (Chickpea flour)
  • ½ tsp chili powder Red
  • to taste Salt
  • 1 Onion – medium, thinly sliced
For Kadhi:
  • ¼ cup Yogurt
  • 1 heaping tbsp Besan
  • 1 cup Water
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Ajwain (Bishop weed)
  • ½ tsp Methi seeds (fenugreek )
  • ½ tsp chili powder Red
  • 1 Onion – medium, thinly sliced
  • a pinch Turmeric
  • ¼ tsp Garam masala
  • a pinch Amchoor (I didn’t use this since my yogurt was tart enough) powder
  • to taste Salt
Course side dish
Cuisine punjabi
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For Pakodas:
  • ½ cup Besan (Chickpea flour)
  • ½ tsp chili powder Red
  • to taste Salt
  • 1 Onion – medium, thinly sliced
For Kadhi:
  • ¼ cup Yogurt
  • 1 heaping tbsp Besan
  • 1 cup Water
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ tsp Ajwain (Bishop weed)
  • ½ tsp Methi seeds (fenugreek )
  • ½ tsp chili powder Red
  • 1 Onion – medium, thinly sliced
  • a pinch Turmeric
  • ¼ tsp Garam masala
  • a pinch Amchoor (I didn’t use this since my yogurt was tart enough) powder
  • to taste Salt
Kadhi Pakoda
Instructions
  1. 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.
  2. 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.
  3. Heat 1tsp oil in a saucepan, add the seeds and once they start sputtering, add the onions and saute till lightly browned.
  4. 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.
  5. 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.
Recipe Notes

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11 thoughts on “Kadhi Pakoda for ICC-September”

  1. 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 post..do check it out..

  2. Hi,The kadhi pakoras look fabulous…:)[email protected]

  3. 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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