Home › Main Course › Kadhi-Pakoda

कढ़ी-पकोड़ा | Kadhi-Pakoda

Name: कढ़ी-पकोड़ा | Kadhi-Pakoda
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 cups (500g) sour yogurt (dahi), whisked smooth — दही; 3–4 tbsp besan (gram flour) — बेसन; 2–3 cups water — पानी; ½ tsp turmeric powder — हल्दी; 1 tsp red chilli powder — लाल मिर्च पाउडर; salt to taste — नमक; 1 cup besan (gram flour) — बेसन; 1 medium onion, thinly sliced — प्याज; 2 green chillies, chopped — हरी मिर्च; handful of fresh coriander, chopped — हरा धनिया; 4–5 garlic cloves, sliced — लहसुन; ¼ tsp turmeric — हल्दी; salt to taste — नमक; water as needed for thick batter — पानी; oil for deep frying — तलने का तेल; 1–2 tbsp ghee or oil — घी; ½ tsp fenugreek seeds (methi dana) — मेथी दाना; 2–3 whole dried red chillies — सूखी लाल मिर्च; 1–2 bay leaves (tejpatta) — तेजपत्ता; 4–5 garlic cloves, sliced — लहसुन

Tangy golden yogurt curry with soft onion fritters — Maa's kadhi like no other

⏱️ Prep Time: 20 min 🔥 Cook Time: 45 min ⏰ Total Time: 65 min 🍽️ Servings: 4 ⭐⭐ Medium 📊 280 cal/serving

North Indian Main Course

Recipe Editor

Edit the live recipe

English Title Hindi Title

Tagline

Category Cuisine

Difficulty Servings Prep Cook Oil (tsp)

Oil Type

Description Hindi Description

Tags Health Highlights

Maa ka Tip Hindi Maa ka Tip

Ingredients Instructions

Advanced translation JSON

Use this only when you need to edit `_i18n` fields beyond the Hindi-first inputs above.

Featured on home page Published publicly

🫒

Oil Usage

🔴 6 tsp Oil for frying + Ghee for tadka Standard-Oil

Ingredients

4 srv

For the Kadhi

2 cups (500g) sour yogurt (dahi), whisked smooth — दही
3–4 tbsp besan (gram flour) — बेसन
2–3 cups water — पानी
½ tsp turmeric powder — हल्दी
1 tsp red chilli powder — लाल मिर्च पाउडर
salt to taste — नमक

For the Pakodas

1 cup besan (gram flour) — बेसन
1 medium onion, thinly sliced — प्याज
2 green chillies, chopped — हरी मिर्च
handful of fresh coriander, chopped — हरा धनिया
4–5 garlic cloves, sliced — लहसुन
¼ tsp turmeric — हल्दी
salt to taste — नमक
water as needed for thick batter — पानी
oil for deep frying — तलने का तेल

For the Tadka

1–2 tbsp ghee or oil — घी
½ tsp fenugreek seeds (methi dana) — मेथी दाना
2–3 whole dried red chillies — सूखी लाल मिर्च
1–2 bay leaves (tejpatta) — तेजपत्ता
4–5 garlic cloves, sliced — लहसुन

Instructions

Whisk the yogurt smooth. Add besan, turmeric, red chilli powder, and salt. Gradually add water and whisk until completely lump-free. Pour into the large cooking vessel.

💡 Tip: Use sour yogurt (2–3 days old) for the best tangy flavour. Never use fresh sweet dahi.

Thinly slice onion, chop green chillies and coriander, slice garlic. These go into the pakoda batter.

Mix besan with sliced onion, green chilli, coriander, garlic, turmeric, and salt. Add water gradually to make a thick dropping batter — thick enough to hold its shape when dropped into oil.

Heat oil in a kadai. Drop spoonfuls of batter into hot oil. Fry on medium heat until golden. Remove and set aside.

💡 Tip: Fry in batches — don't overcrowd the kadai. Medium heat ensures the pakodas cook through without burning.

Prepare the tadka spices — fenugreek seeds, dried red chillies, bay leaf, and garlic. These four things give kadhi its soul.

Heat ghee in a small steel pan. Add fenugreek seeds — when they splutter, add garlic, bay leaf, and dried red chillies. Fry until the garlic turns golden and the tadka is fragrant.

💡 Tip: Fenugreek seeds need only a few seconds to toast. They should darken but not burn — burnt methi turns bitter.

Cook the kadhi batter on medium heat, stirring continuously. Simmer 20–25 minutes on low flame until it thickens and turns golden-yellow. Pour in the sizzling tadka, add the fried pakodas, and simmer 10–15 more minutes. Serve hot.

💡 Tip: Stir continuously while the kadhi cooks — if you stop, the yogurt will curdle. The more you stir, the smoother the final curry.

📊 Nutrition Facts

Per serving (servings 4)

280

Calories

Protein

12g

Fat

32g

Carbs

Fiber

About This Recipe

A North Indian comfort classic — golden-yellow besan-and-yogurt curry with handmade onion pakodas simmered until soft. Tempered with a fragrant ghee tadka of fenugreek seeds, dried red chillies, bay leaf, and garlic. Thick, tangy, and warming — the kind of dish that tastes like home.