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September 16, 2007



                              kadhi-pakoda with rice

In North Indian Cuisine -kadhi-pakoda occupies a special and important place ,and is one of those dishes made very regularly in every household ,as a kid I remember it was my absolute favorite, and my mom would be pressurised to make it again and again for me.

The thing to keep in mind here is that the curd being used should be very sour to get the proper taste of the kadhi, and the kadhi should be cooked for at least 20-30 minutes.Enjoy it with hot rice as we do in most punjabi households.


  • chickpea flour(besan)- 1/2 cup
  • onion-1 large,chopped
  • sour curd-1 cup
  • garlic-12 cloves
  • desi ghee- 2 tbsp
  • deggi mirch(cayenne pepper)-1/ tsp
  • refined oil- 2 tbsp.
  • turmeric powder- 1 tsp.
  • asafetida(hing)-1/4 tsp
  • curry leaves- 4-5
  • garam masala-1 tsp.
  • chilli powder-1/2 tsp.
  • cumin seeds- 1/2 tsp
  • salt to taste
  • oil for deep frying the pakodas


In a large bowl mix together the besan, chopped onions, garam masala 1/2 tsp, turmeric pwdr-1/2 tsp and the chilli powder as well as salt to taste, add water to make a batter-


 preparing batter for the pakodas

Drop teaspoonfuls into hot oil , just the same as frying pakodas , remove when golden brown and keep aside REMEMBER TO USE ONLY HALF OF THE BATTER.


the ready pakodas

In the leftover half of the batter mix in the curd ,the turmeric, and hing as well as 1 cup water. Heat 2 tbsp.oil in a kadhai or wok ,add cumin seeds and let crackle, add curry leaves and 6 cloves of chopped garlic, let the garlic brown and then tip in the curd mixture,add the rest of garam masala(1/2 tsp), let cook on slow heat for 20-30 minutes, it will get thick ,the consistency of thick cream soup. Add salt and some slit and deseeded green chillies if desired ,add the pakodas and let cook for another2-3 mins.

for the tempering(tadka)-

Heat the desi ghee in a small saucepan, add 6 cloves of crushed garlic, let the garlic brown nicely, it will give off a heavenly aroma, remove from heat ,add 1/2 tsp deggi mirch. Add on top of kadhi just before serving. Enjoy HOT!


          kadhi-pakoda with rice

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Nags September 16, 2007 at 4:08 PM  

Hello Bindiya, we get this dish for lunch almost every week in office. I have wondered how the pakodas are made. Didn't know it was this easy. Will surely try it one day!

Kamini September 16, 2007 at 6:25 PM  

Punjabi kadhi is one of my favorites. Fabulaous picture...

Asha September 16, 2007 at 7:02 PM  

WOW! Looks mouthwatering Bindhiya. Great comfort food girl!:))

Pooja V September 17, 2007 at 2:12 AM  

i m in complete agreement wit Asha. Its a total comfort food. I loved ddecoration too esp the leaf that you must taken extra efforts to cut it that way :)

beeyat@yahoo.com ,  April 10, 2011 at 8:03 AM  

hy bindia today i wanted to cook pakora karhi so i found ur page ,i m so happy 4 this recipe and other thanks

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