Kadi Pakoda Recipe

 
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Kadi Pakoda
  • Chef: Kishore D Reddy
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

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

  • For the pakodas:
  • 1.Make a thick batter with the ingredients for the pakodas.
  • 2.Deep fry small portions of the batter in oil until golden and soak them in water.
  • For the kadi:
  • 1.Whisk together the yoghurt, gram flour, turmeric, water and salt.
  • 2.Boil on a medium flame for 20 minutes.
  • 3.Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned.
  • 4.Add the soaked pakodas to the kadi and serve garnished with coriander leaves.

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