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In today’s episode of the tastes of india podcast we will show you how to make kadi pakoda recipe which is a recipe made of curd and chick pea flour. It has a slight soury taste to it and goes well with rice and roti.
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Kadi Pakoda is a classic North Indian comfort dish where crispy gram flour fritters swim in a tangy, spiced yogurt curry. This Punjabi kadhi pakora recipe gives you restaurant style taste with a perfectly balanced sour and creamy gravy.
The beauty of this besan kadi lies in its simplicity. Just yogurt, gram flour, and a few spices come together to create a dish that feels like a warm hug on your plate.
If you love comforting one pot meals, this kadhi pakora recipe is perfect for lazy weekends or when you need something soul satisfying.
(step-by-step-recipe-video)
What is Kadi Pakoda?
Kadi Pakoda is a yogurt based curry thickened with gram flour and studded with deep fried fritters. The word kadhi comes from ‘kadhna’ which means to simmer slowly. That slow cooking is what develops the deep, tangy flavor.
The pakodas are not regular snack pakoras. These are made specifically for kadhi with a higher amount of besan and a softer texture. When they simmer in the kadhi, they soak up all that tangy goodness and become incredibly tender.
This dish is a staple in Punjabi homes where kadhi chawal (kadhi with rice) is considered comfort food at its finest.
Kadhi is one of those beautiful dishes that changes its personality as it travels across India. Each region has put its own stamp on this yogurt based comfort food.
Punjabi Kadhi Pakora: This is the version I am sharing today. Thick, creamy, and gloriously tangy with generous onion pakoras swimming in it. The kadhi gets its rich golden color from turmeric and the sourness comes from well fermented yogurt. In Punjabi homes, kadhi chawal is Sunday lunch comfort food.
Gujarati Kadhi: Walk into a Gujarati home and their kadhi will surprise you with its sweetness. They add jaggery or sugar, making it a delicate balance of sweet and sour. The consistency is much thinner, almost like a soup. Instead of pakoras, you will often find it topped with crispy fried curry leaves. Gujarati kadhi is always served with khichdi, never alone.
Rajasthani Kadhi: Rajasthanis make their kadhi with more spice and heat. The consistency is thick like the Punjabi version, but the flavor profile leans toward the fiery side. Some families add vegetables or use boondi instead of pakoras. In the desert heat, this spicy kadhi with bajra roti is a daily staple.
Sindhi Kadhi: This is where kadhi takes a completely different turn. Sindhi kadhi has no yogurt at all. It is made with just besan and loads of vegetables like okra, potatoes, drumsticks, and cluster beans. Tamarind gives it the sourness. It is lighter, tangier, and almost like a vegetable stew.
Maharashtrian Kadhi: Thin and light, Maharashtrian kadhi often uses kokum for that sour punch instead of relying only on yogurt. Some versions are almost watery and are meant to be mixed with rice and eaten quickly. It is simple, no fuss, everyday food.
Every version has its charm. But there is something about the Punjabi kadhi pakora that feels like a warm hug. Maybe it is the soft pakoras, maybe it is that thick, coating consistency, or maybe it is just the memories of Maa making it on rainy afternoons.
Preparation Tips for Best Results
Making kadhi pakora is not complicated, but a few things can make the difference between average kadhi and the kind that makes people ask for seconds.
Let your yogurt get sour naturally. I know we all have fresh yogurt in the fridge, but kadhi really shines when you use yogurt that has been sitting at room temperature for a few hours. If your yogurt is too fresh, the kadhi will taste flat. Leave it out in the morning if you are making kadhi for lunch. That slight tang is what makes kadhi authentic.
Whisk the besan and yogurt mixture really well. I mean really well. Those lumps will not dissolve once the kadhi starts cooking, and nobody wants to bite into a raw besan lump. I usually whisk it for a good two minutes until it is completely smooth. You can even strain it if you want to be extra sure.
Keep the heat medium, not high. I learned this the hard way after my kadhi curdled and separated into a grainy mess. High heat makes the yogurt proteins panic and break. Medium heat lets everything come together smoothly. Yes, it takes a few more minutes, but your kadhi will be silky smooth.
Stir while it comes to a boil, then relax. Those first few minutes when the kadhi is heating up, keep stirring. Once it starts to simmer properly, you can step back and just check on it occasionally. But that initial boil needs your attention to prevent sticking and ensure even cooking.
Do not skip the tempering. I know it feels like an extra step when the kadhi is already done, but that final tadka with ghee, mustard seeds, and curry leaves is what takes this from homemade to dhaba style. The aroma alone is worth it.
Make pakodas smaller than you think. They puff up a little when fried and then soak up kadhi and expand even more. What looks like a tiny drop of batter becomes a proper sized pakoda. Small pakodas also cook through better and do not stay raw in the center.
Add pakodas based on how you like them. Some people love crispy pakodas and add them right before serving. My Maa always added them early so they would become soft and soak up all the kadhi flavors. Both ways are correct. It just depends on your texture preference.
Taste and adjust the sourness. Every batch of yogurt is different. Sometimes the kadhi comes out too sour, sometimes not sour enough. Keep a small bowl of whisked fresh yogurt and a pinch of sugar nearby. Too sour? Add a tiny bit of sugar. Not sour enough? Stir in a spoonful of the fresh yogurt. You are the boss of your kadhi.
Why This Kadi Pakoda Recipe Works
I have been making kadhi pakora for years, and this recipe gets it right every time. Here is why it works.
The yogurt is slightly sour which gives that authentic tangy kick without being overpowering. Fresh yogurt will not give you the same depth of flavor.
The pakodas are fried until crispy on the outside but stay soft when added to the kadhi. They act like little flavor sponges.
The tempering at the end with mustard seeds, curry leaves, and whole red chillies adds a layer of aroma that makes this dish smell like it came from a dhaba.
The consistency is just right. Not too thick like a gravy, not too thin like soup. It coats the back of a spoon perfectly.
The Story Behind This Recipe
This week we happened to go for a Lit-Com fest (Literary Communication Fest) at my daughter’s school. The topic of the fest was humor.
It was a very well organized event with the kids doing an exceptional job in poetry and prose recitation and some of the other events. Since the topic of the event was humor, every one of the programs had a touch of humor to it.
While we are on the topic of humor, I thought I will tell you about something that I observed there.
There were a couple of artists, stand up comedians and narrators who performed on some good humor related topics. All of them were extremely humorous and tickled your funny bones.
When I looked around, I found people attentively listening to every one of those pieces and enjoying all of them.
It made me realize one thing. Humor is a language that can catch everybody’s attention. Even the most inattentive and disinterested person can be made to listen to you if you know how to express it through humor.
Everybody around appeared so humor starved and laughed at every bit of those performances even if it wasn’t too funny.
Indeed, we are all humor starved.
We are so much into the fast lifestyle that we are in, that we do not find time for humor. Mobile phones, social media, and the internet has pulled us so much into them that our quest for fun in life takes us to that single source, social media.
And when we get a chance to detach ourselves from that bondage, we enjoy real freedom. And real freedom is a must if you are to enjoy good humor.
You know what else brings that kind of simple joy?
A bowl of kadhi pakora with plain rice.
There is something about this dish that strips away all the complications. It does not need fancy ingredients. It does not require advanced techniques. Just basic pantry staples and a little patience while it simmers.
Like good humor, kadhi pakora connects with everyone. It does not matter if you are Punjabi or not, if you grew up eating it or discovered it as an adult. One spoonful of that tangy, creamy curry with a soft pakora, and you are hooked.
That is the beauty of simple, honest food. It cuts through everything else and just makes you feel good.
Serving Suggestions for Kadhi Pakora
Kadhi pakora tastes best with:
- Plain basmati rice
- Jeera rice
- Steamed rice
- Roti or chapati
- Paratha
The classic combination is kadhi chawal where you mix the kadhi directly into the rice and eat it with sliced raw onions and papad on the side.
For a complete Punjabi meal, serve it with a simple salad of cucumber, tomatoes, and onions with a squeeze of lemon.
Storage Suggestions for Kadi Pakoda
Store leftover kadhi pakora in an airtight container in the refrigerator.
It stays good for up to 2 days.
The pakodas will soften as they sit in the kadhi, which some people actually prefer.
Reheat on low flame. Add a little water if the kadhi becomes too thick after refrigeration.
The yogurt can separate slightly when reheated, so stir it gently while warming.
Pro Tips for Perfect Kadi Pakoda
Use sour yogurt for the authentic tangy flavor. If your yogurt is fresh, leave it at room temperature for a few hours before making kadhi.
Whisk the yogurt and besan mixture thoroughly to avoid lumps. A smooth kadhi base is key.
Cook the kadhi on low to medium heat. High heat can cause the yogurt to curdle and separate.
Keep stirring while the kadhi comes to a boil. Once it starts simmering, you can reduce the stirring.
Do not skip the tempering. That final tadka with ghee, mustard seeds, and curry leaves takes the kadhi from good to restaurant style.
Make the pakodas small. They will expand slightly when added to the kadhi.
Fry the pakodas on medium heat so they cook through and stay crispy. High heat will brown them too fast while leaving the inside raw.
Add pakodas to the kadhi just before serving if you like them crispy. Add them earlier if you prefer soft, soaked pakodas.
Add a pinch of sugar if the kadhi is too sour. It balances the tanginess.
Kasuri methi at the end adds a restaurant style aroma that makes this dish special.
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Basic Ingredients Used to Make Kadi Pakoda
The magic of kadhi pakora comes from simple ingredients working together. Each ingredient has a specific role in building the authentic Punjabi flavor.
For Pakoda (about 10 pakodas):
Besan (Chickpea Flour) – 5 to 6 tablespoons: Besan is the base of the pakodas. It gives structure, binds the ingredients, and adds that earthy, nutty flavor. The amount of besan determines how crispy or soft the pakodas will be.
Red Chilli Powder – 1 teaspoon: Adds heat and a slight red color to the pakodas. Adjust based on your spice preference.
Haldi Powder (Turmeric) – 1/2 teaspoon: Gives a warm, golden color and mild earthy flavor. Also helps in proper frying.
Salt to taste: Enhances all flavors in the pakodas and helps draw out moisture from onions.
Water to mix: Used to make the batter. The consistency should be thick enough to coat the onions but not watery.
Mustard Oil or Vegetable Oil – for deep frying: Mustard oil gives an authentic Punjabi flavor, but vegetable oil works well too. The oil should be hot enough for proper frying.
For Kadi:
Besan (Chickpea Flour) – 1.5 tablespoons: Thickens the kadhi and gives it body. When cooked properly, it removes the raw besan taste and adds a smooth, creamy texture.
Plain Yogurt – 3/4 cup (slightly sour yogurt tastes best): The soul of kadhi. Sour yogurt gives the authentic tangy flavor. Fresh yogurt will make a bland kadhi.
Onion – 1 finely chopped: Adds sweetness and texture to the pakodas. When fried, onions caramelize slightly and give a wonderful flavor.
Mustard Seeds – 1 teaspoon: Used in the tempering. When they splutter in hot oil, they release a nutty aroma and add texture to the kadhi.
Fenugreek Seeds – 1/4 teaspoon: Adds a slight bitterness that balances the sourness of yogurt. A little goes a long way.
Turmeric Powder – 1/4 teaspoon: Colors the kadhi golden yellow and adds earthy warmth.
Red Chilli Powder – 1/2 teaspoon: Provides heat and color. Adjust to your spice level.
Asafoetida (Hing) – a pinch: Enhances flavor and aids digestion. Common in all North Indian dals and kadhis.
Ginger – 2 teaspoons grated (optional): Adds warmth and helps cut through the richness of the dish. Fresh ginger works best.
Green Chilli – 1 to 2 chopped: Gives fresh heat and flavor. Can be skipped if you prefer mild kadhi.
Curry Leaves – a few: Adds aroma when used in tempering. Not traditionally Punjabi but adds great flavor.
Dry Kasuri Methi Leaves – 1/2 teaspoon: Crushed and added at the end. Gives that restaurant style aroma and slight bitterness that makes kadhi authentic.
Coriander Leaves – 1 tablespoon chopped: Fresh garnish that adds color and a light herbal note.
Salt to taste: Balances all flavors and helps in proper cooking of the kadhi.
Mustard Oil or Vegetable Oil – 1 tablespoon: Used for tempering. Mustard oil gives authentic Punjabi taste.
Kadi Pakoda Recipe – A Tangy Yogurt Based Gravy With Gram Flour Fritters
Print Pin Save Recipe! Share on FacebookIngredients
For Pakoda (about 10 pakodas)
- Besan chickpea flour – 5-6 tbsp
- Red chilli powder – 1 tsp
- Haldi powder – 1/2 tsp
- Salt to taste
- Water to mix
- Mustard oil/vegetable oil – to deep fry
For Kadi
- Besan chickpea flour – 1.5 tbsp
- Plain yogurt – 3/4th cup slightly sour yogurt tastes best
- Onion – 1 finely chopped
- Mustard seeds – 1 tsp
- Fenugreek seeds – 1/4th tsp
- Turmeric powder – 1/4 tsp
- Red chilli powder – 1/2 tsp
- Asafoetida – a pinch
- Ginger – 2 tsp grated optional
- Green chilli – 1-2 chopped
- Curry leaves – a few
- Dry kasturi methi leaves – 1/2 tsp
- Coriander leaves – 1 tbsp chopped
- Salt to taste
- Mustard oil/vegetable oil – 1 tbsp
Instructions
- Add besan, red chilli powder, haldi powder and salt in a bowl and mix everything well by adding water as needed.
- Do not make the batter very thick or, the pakodas will remain hard even after adding to the kadi.
- Let the batter stand for about 20 minutes.
- Now heat oil in a frying pan or kadai.
- With a spoon or with your hand, drop the batter in the hot oil.
- When the pakoras are partly cooked, then turn over and fry the other side.
- Fry till the pakoras are slightly crisp and golden.
- Remove the fried pakoras and place them on a kitchen paper towel so that the extra oil is absorbed.
- Fry the pakoras in batches this way, and set aside.
How to make curd mixture for Kadhi
- Whisk together yogurt and besan with a cup of water to get rid of lumps, if any.
- Heat oil in a kadai, once it is warm, add mustard seeds.
- When the seeds starts spluttering add fenugreek seeds, asafoetida and curry leaves.
- Saute for a few seconds and add chopped onion, green chilli and ginger.
- Saute till the ginger and onion turns golden brown.
- Add red chilli powder, turmeric and salt and add the yogurt-besan mixture into it quickly and mix well.
- If the curry is too thick than add more water as the kadi will thicken after cooking.
- Let it simmer till it begins to boil.
- Make sure the kadi is almost done, before adding the pakodas.
- Boiling too long after adding pakodas will cause them to break (especially if you managed to make them very soft).
- Also keep in mind that adding them too late will leave them dry.
- Add pakodas and bring to a boil, simmer for a few more minutes.
- Add kasturi methi and garnish with fresh coriander leaves.
- Serve hot with plane rice and roti.
Notes
- Use sour yogurt for authentic tangy flavor
- Whisk besan mixture well to avoid lumps
- Cook on medium heat to prevent curdling
- Add pakodas just before serving for crispy texture, or earlier for soft pakodas
Nutrition
Frequently Asked Questions About Kadi Pakoda
Can I use Greek yogurt for kadhi?
Greek yogurt is thicker and can curdle easier because of higher protein content. Regular plain yogurt works best. If you only have Greek yogurt, thin it with water and use it.
Why did my kadhi curdle?
Kadhi can curdle if the yogurt is too cold when added to hot oil, or if the heat is too high. Always whisk yogurt well, bring it to room temperature, and cook on medium heat while stirring.
Can I make kadhi without pakoras?
Yes, you can make plain kadhi without pakoras. Some people add boondi or boiled potato cubes instead. Plain kadhi is lighter and quick to make.
How do I make kadhi more sour?
Use yogurt that has been sitting at room temperature for a few hours. You can also add a little lemon juice or amchur (dry mango powder) for extra tanginess.
Can I bake the pakodas instead of frying?
You can bake pakodas for a healthier version, but they will not have the same texture and flavor as deep fried ones. Frying gives them the crispy exterior that softens perfectly in kadhi.
What is the difference between Punjabi kadhi and Gujarati kadhi?
Punjabi kadhi is thick, tangy, and has pakoras. Gujarati kadhi is sweet, thin, and usually served without pakoras or with boondi.
Can I add vegetables to kadhi pakora?
Yes, you can add boiled potatoes, cauliflower, or spinach to the pakoda batter. Some people also add these vegetables directly to the kadhi.
How long can I store kadhi pakora?
Kadhi pakora stays good in the refrigerator for 2 days. The pakodas will become softer as they soak in the kadhi overnight.
Why are my pakodas hard?
If the besan batter is too thick, the pakodas will be hard. Make sure the batter is of medium consistency and let it rest for 20 minutes before frying.
Can I make kadhi in advance?
Yes, you can make the kadhi base in advance and store it in the fridge. Make pakodas fresh and add them just before serving for the best texture.
