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Kadi Pakoda

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Kadi Pakoda

Kadi Pakoda


:Kishore D Reddy

Recipe Servings


Recipe Cook Time

:45 Minutes

The typical Punjabi kadi with besan pakodas dipped in a rich besan-yogurt gravy, goes best with a bowl of steamed rice.


  • For the kadi:

    200 gm yoghurt

    500 ml water

    75 gm gram flour

    5 gm turmeric

    Salt to taste

    For the tempering

    10 ml oil

    3 gm cumin seeds

    2 gm asafoetida

    5 gm red chilli powder

    10 gm fresh coriander leaves, chopped

    For the pakodas:

    100 gm gram flour

    5 gm turmeric



    Oil for deep frying


For the pakodas:

Make a thick batter with the ingredients for the pakodas.

Deep fry small portions of the batter in oil until golden and soak them in water.

For the kadi:

Whisk together the yoghurt, gram flour, turmeric, water and salt.

Boil on a medium flame for 20 minutes.

Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned.

Add the soaked pakodas to the kadi and serve garnished with coriander leaves.

Key Ingredients: yogurt, gram flour, turmeric, salt, vegetable oil, asafoetida, cumin seeds, red chilli, coriander leaves