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Kadi Pakoda Recipe

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Kadi Pakoda
  • Chef:
  • Recipe Servings: 4
  • Cook Time:

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

Ingredients of Kadi Pakoda

  • 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
  • Salt
  • Water
  • Oil for deep frying

How to Make Kadi Pakoda

  1. For the pakodas:
  2. Make a thick batter with the ingredients for the pakodas.
  3. Deep fry small portions of the batter in oil until golden and soak them in water.

  4. For the kadi:
  5. Whisk together the yoghurt, gram flour, turmeric, water and salt.
  6. Boil on a medium flame for 20 minutes.
  7. Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned.
  8. Add the soaked pakodas to the kadi and serve garnished with coriander leaves.

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