Kadhi Pakora

Kadhi fits into any menu, being a traditional favourite. While regular sour curds kadhi qualifies as simple, this easy enhancement using besan dumplings thus making pakoda kadhi a much grander fare.

For the pakodis
Besan 1 cup
Chopped dhania 2 tbsp
Haldi powder 1/4 tsp
Baking soda a pinch
Jeera 1 tsp
Finely chopped green chillies 1 tsp
Salt to taste
Oil for deep-frying
For the kadhi
Dahi eaten 2 cups curds
Besan 2 tbsp
Haldi Powder 1/4
Salt to taste
For the tempering
Dalchini 12 mm. (1/2″)
Whole dry kashmiri red chillies 2
Dhania Seeds 1/2 tsp
Jeera 1/2 tsp
Methi Dana 1/4 tsp
Granted Ginger (Adrak) 2 tsp
Curry leaves (kadi) patta 4 to 6
Chilli Powder 1/2 tsp
Oil 2 tbsp



For the pakodis:

  1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter.
  2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil.
  3. Deep-fry till the pakodis are crisp and golden brown.
  4. Drain on absorbent paper. Keep aside.

For the kadhi:

  1. Mix the curds, besan, haldi powder and salt with 2 cups of water till smooth and free of lumps.
  2. Bring to a boil.
  3. Heat the oil in a pan and fry the tempering ingredients for 2 minutes.
  4. Keep aside.
  5. Pour the tempering over the kadhi, lower the flame and simmer for 10 to 12 minutes.
  6. Keep aside.

How to proceed:

  1. Re-heat the kadhi and bring to a boil, lower the flame.
  2. Drop the pakodis into the simmering kadhi and cook for a few minutes.
    Serve hot.


  1. When you add the pakodis into the kadhi, add one first and check again to see that it does not crumble or disintegrate.
  2. If that happens, add some more besan to the pakodi mixture and check.