Kadhi Pakodi

Khadi Pakodi is a Punjabi delicacy with variations (sweeter) from Gujarat and Rajasthan too. Curd used for Khadi should be sour. Kadhi Pakodi goes well with Khichdi, Rotis and even plain rice.
Prep Time
10 Minutes
Cooking Time
30 Minutes
4 People
Ingredients for Pakodi
Chickpea Flour / Besan
Carrom Seeds / Ajwain
½ Cup
¼ Tsp.
To Taste
1/3 Cup
To Deep Fry
Ingredients for Kadhi
Chickpea Flour / Besan
Green Chilli
1 Cup
½ Cup
1 Tsp.
To taste
3 Cups
Cumin seeds
Fenugreek Seeds
Dry Red Chilli
Curry Leaves
1 Tsp.
1 Tsp.
A Few
1 Tsp.
A Pinch
1.  To Make Pakoda/ Pakodi: Mix chickpea flour, carom seeds and salt. Add water and beat well to form a smooth batter. Heat oil in a deep pan. Deep fry the pakodas until golden brown. Set them aside.
2.  To make Kadhi : Take the chickpea flour in a mixing bowl.
3.  Whisk curd, grated ginger and water well. Add this mixture to the chickpea flour and beat well. See that there are no lumps.
4.  Now heat oil in a pan. Add fenugreek seeds and then add cumin seeds. once they crackle add curry leaves, dry red chilli and chopped green chillies.
5.  Add the curd mixture to the seasoning slowly. Turn the heat medium to low.
6.  Let the mixture boil, add salt now. Cook for 3-4 minutes.
Note: Check for the consistency, the mixture starts to get thicker. Add water for your desired consistency and bring it to boil.
7.  Add the fried pakoda’s / pakodi to the curd mixture. Let it get cooked for 6-7 minutes in a low flame.
8.  Put off the heat, garnish with coriander leaves and serve.


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