Tuesday, June 25, 2013

Kadhi pakoda(Fritters in yogurt gravy, Kadhi curry)

I remember one of my Punjabi neighbour who prepared mouth watering kadhi pakoras. This curry is  a total inspiration from her. I learnt many more punjab special dishes from her like cabbage paratha, aloo paratha and sarson ka saag recipe. Anyways my hubby likes having Kadhi with rice. The gravy turns out to be so simple yet serene in taste. At times i skip preparing dal along with rice instead i prepare this kadhi for a change.
Try this aloo pakoda kadhi and enjoy this dish.
Kadhi curry

This recipe
Serves- 4
Preparation time- 10 minutes
Cooking time- 30 minutes
Total time- 40 minutes
Level of difficulty- medium

For the pakoras

  • Potato- 2 medium size, grated
  • Ginger - 1 Tbsp, grated
  • Green chilli - 1 , chopped
  • Onion- 1, chopped
  • Chick pea flour- 1 Cup
  • Salt as per taste
  • Coriander leaves- chopped
  • Ajwain seeds(carom seed)- 1 Tsp
  • Turmeric - 1 Tsp
  • Oil for deep frying 
For the gravy
  • yogurt- 200 g
  • Besan(Chick pea flour)- 2 Tbsp
  • Salt as per taste
  • Turmeric powder- 1 Tsp
  • Water
  • Oil- 1 Tbsp
  • Mustard seed - 1 Tsp
  • Curry leaves
  • Green chillies
  • Ginger grated- 1 Tbsp
  • Onion- 1 , sliced
For the pakoras
  • Heat oil in a pan for shallow frying in medium to high heat.
  • Bring together all the ingredients in a mixing bowl and add water to make the pakora batter. The batter should be thick but not too tight.
  • Prepare small dumplings from the batter and fry them in batches until they turn golden brown in colour.
  • Once all the pakoras have been fried keep them aside.
For the gravy
  • In a mixing bowl mix the yogurt,salt, turmeric powder and the chickpea flour. Whip until no lumps remain. In case you find that this mixture is too thick add water to make this mixture thin.
  • Heat oil in a pan. Add the mustard seeds, once they start spluttering add the curry leaves and green chilies, followed by the onion and ginger. Fry until onion turns translucent.
  • Now add the previously whipped yogurt and flour mixture to the pan and let it simmer in low heat for 20 minutes. Stir in between so that the flour doesn't get stick to the bottom of the pan.
  • After 20 minutes , you will see that the gravy has thicken. Add all the pakoras in the gravy which you previously prepared. Add little water and simmer for 5 minutes in low heat.
  • After 5 minutes turn off the heat.
Garnish with freshly chopped coriander leaves.

Serve the kadhi pakoda along with Rice, chapati or Parotha. It always tastes great.
Enjoy and happy cooking.

By- Sushmita pandit.
kadhi pakora


  1. delicious curry.. like your idea of potato fritters, i add plain pakoras, will try this next time..

  2. I am a typical south indian, like my kadhi with rice too..I like how your kadhi looks.

  3. Kadhi pakoda looks delicious Love to try with rice.

  4. Simply stunning and inviting.

  5. super interesting and yummy recipe

  6. Yumm yumm i love such creamy curries

  7. Yummy, delicious and creay kadhi....

  8. I love kadhi pakoda.. This looks yummy and delicious Sush :-)

  9. hai there ! first time here...yumy dish..loved the thick gravey. and..feel free to drop by my space too when you get the time. Just jotted some handy tips on "sane motherhood" on my "Picks quicks" blog. Hope you will be a follower there. lets keep connected beyond the kitchen as well....

  10. Being a Punjabi by birth I have always been a big fan of Kahdi Pakoda, I like the way you have garnished and presented it really

    glad to be your new follower, and looking forward to such beautiful dishes from your kitchen :)

  11. One of my friends had prepared this for me in our PG.. I loved it.. Though have not tried again.. Will try now for sure, now that I have ur recipe :)

  12. So creamy and yum ! Perfectly done :)

  13. rich and perfect,our weekday specials
    view our blog


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