Kadhi Pakoda

Preparation Time – 50 minutes
Serves- 4

Ingredients :

  For the kadhi:

 One day old curd – 500 ml
 Gram flour – 90 gms
 Chili powder – 1 tsp
 Turmeric powder – ½ tsp
 Salt to taste
 Ghee / clarified butter – ¼ cup
 Fenugreek seeds – ¼ tsp
 Potatoes, cut into thin rounds – 200 gms
 Onions, cut into thin rounds – 150 gms

 For the pakoda:

 Gram flour – 100 gms
 Spinach, shredded – 300 gms
 Soda bicarb – a pinch
 Salt to taste
 Coarse coriander powder – 1 tsp
 Carom seeds – ½ tsp
 Ginger, julienne – 1″ piece
 Green chilies, chopped fine – 4
 Oil for deep frying

 For the tempering:

 Ghee / clarified butter – 75 gms
 Cumin seeds – 1 tsp
 Coriander seeds – ½ tsp
 Mustard seeds – ½ tsp
 Asafoetida – a pinch
 Whole dried red chilies – 5
 Chili powder – ½ tsp

Method :

 Whisk the curd in a bowl. Add gram flour, chili powder, turmeric powder and salt and whisk to mix well. Then add 1.2-litre water and whisk again.
(To get a kadhi of better consistency, instead of curd use 1.7-litre buttermilk.)

To prepare the pakoda:

 Mix all the ingredients together, add about 3 tbsp water and mix well.
 Heat oil in a kadai and drop spoonfuls of the batter to make about 20 dumplings.
 Deep fry over medium heat until golden. Remove to an absorbent paper to drain the excess fat.
 Heat ghee in a pan, add fenugreek seeds and stir over medium heat until they begin to pop. Add curd (or buttermilk) and bring to a boil, stirring continuously. Lower the heat, cover and simmer, stirring occasionally, until of thin sauce consistency.
 Then add potato roundels, bring to a boil, lower the heat and simmer, stirring occasionally, until the potatoes are cooked (for about six minutes).
 Add the pakodas and onion roundels, bring to a boil, and simmer on low heat, stirring occasionally, but carefully, until the kadhi reaches a thick sauce consistency.


 Remove and adjust the seasoning.

To prepare the tempering:

 Heat ghee in a frying pan, add the mustard seeds, cumin seeds and coriander seeds. Stir over medium heat until they begin to pop. Then add asafoetida and stir until it puffs up. Add whole red chilies and stir until they change colour (bright red). Add chili powder and stir well. Remove
from heat and pour over the kadhi.


 Remove to a bowl and serve with steamed rice or khichdi.

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