Authentic Kadhi Pakoda Recipe | Comforting North Indian Yogurt Curry
Kadhi Pakoda is one of those comforting Indian dishes that instantly reminds you of home. On days when the fridge is empty, vegetables are nowhere to be found, or you simply crave something warm, tangy, and satisfying—Kadhi Pakoda is the perfect answer.
Crispy besan (gram flour) fritters soaked in a velvety yogurt gravy, tempered with spices and fragrant herbs—this dish is simple, wholesome, and unbelievably delicious. It pairs beautifully with steamed rice or jeera rice and makes for a meal that feels both rustic and indulgent.
Let’s make this heartwarming recipe with easy steps
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Ingredients
For the Pakoda (Fritters)
- Gram flour (besan) – 1 cup
- Turmeric powder – ¼ tsp
- Cumin seeds – ½ tsp
- Carom seeds (ajwain) – ¼ tsp
- Green chili (finely chopped) – 1
- Fresh coriander (finely chopped) – 2 tbsp
- Salt – to taste
- A pinch of baking soda – 1/8 tsp
- Oil – 1 tsp (for the batter)
- Water – as needed
- Oil – for deep frying
For the Kadhi (Yogurt Gravy)
- Curd (yogurt) – 2 cups
- Gram flour (besan) – 2 tbsp
- Water – ½ cup
For Tempering (Tadka)
- Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Clove – 1
- Peppercorns – 4–5
- Cinnamon stick – 1 small piece
- Dry red chili – 1–2
- Crushed coriander seeds – ½ tsp
- Fenugreek seeds – a pinch
- Hing (asafoetida) – 1/8 tsp
- Green chili (slit) – 1
- Turmeric powder – ¼ tsp
- Ginger (grated) – ¼ tsp
- Curry leaves – a few
- Salt – to taste (add at the end)
Final Tadka (Optional but Highly Recommended)
- Oil – 1.5 tbsp
- Dry red chilies – 2
- Red chili powder – ¼ tsp
- Kasuri methi – ¼ tsp
Method
Step 1: Prepare the Pakoda Batter
- In a bowl, add 1 cup besan.
- Mix in ¼ tsp turmeric, ½ tsp cumin seeds, ¼ tsp ajwain, 1 chopped green chili, 2 tbsp coriander, and salt to taste.
- Add a little water at a time and whisk until smooth. Make sure there are no lumps.
- Stir in a pinch of baking soda—this helps the pakodas puff up nicely.
- Add 1 tsp oil and mix well again.
- The batter should be medium-thick, not runny and not too dense. You can add chopped methi, spinach, or onions to the batter for extra flavor.
Step 2: Fry the Pakodas
- Heat oil in a kadai on medium flame.
- Drop small portions of the batter into hot oil.
- Fry on medium flame until the pakodas turn golden and crispy.
- Remove onto a paper towel to drain excess oil.
- Fry all remaining batter in the same way.
Step 3: Prepare the Kadhi Base
- In a blender, add 2 cups yogurt and 2 tbsp besan.
- Blend for a few seconds until smooth and lump-free. This prevents the kadhi from curdling.
Step 4: Make the Kadhi
- Heat 1 tbsp oil in a kadai.
- Add mustard seeds, cumin seeds, clove, peppercorns, cinnamon, and dry red chili.
- Add crushed coriander seeds, a pinch of methi, hing, green chili, ginger, and turmeric powder. Sauté for a minute.
- Add ½ cup water and stir.
- Pour in the blended yogurt-besan mixture slowly while stirring continuously.
- Cook on medium flame, stirring often to avoid curdling.
- Bring the kadhi to a gentle boil.
- Once it thickens slightly, turn off the heat and add salt. (Always add salt at the end so the kadhi doesn’t split.)
Step 5: Add Pakodas
- Add the fried pakodas to the hot kadhi.
- Gently mix and sprinkle fresh coriander on top.
Step 6: Final Tadka (Tempering)
- In a small pan, heat 1.5 tbsp oil.
- Add 2 dry red chilies, ¼ tsp chili powder, and ¼ tsp kasuri methi.
- Pour this sizzling tadka over the kadhi…turn off the flame. Our aromatic, delicious Kadhi Pakoda is ready to serve!
Best served with steamed rice, jeera rice, or chapati. Add a little of ghee on top for a richer flavor. Pair with papad, salad, and pickles for a complete Indian thali experience
Tips & Tricks for Perfect Kadhi Pakoda
- Use slightly sour yogurt for the best flavor.
- Keep stirring while cooking the kadhi to prevent curdling.
- Add pakodas just before serving if you want them soft but not mushy.
- For extra-soft pakodas, soak fried pakodas in warm water for 5 minutes, squeeze gently, then add to kadhi.
- Always add salt at the end to avoid splitting.
