Kadhi pakoda is a beloved North Indian comfort food featuring soft, spiced gram flour fritters (pakodas) dunked in a tangy, creamy yogurt-based gravy (kadhi) thickened with besan. This recipe delivers a perfectly balanced curry—sour from yogurt, warm from spices, and rich from a final tempering of cumin and red chilies. It’s a vegetarian, gluten-free (if using certified gluten-free asafoetida) dish that pairs beautifully with steamed rice or roti, and the technique here ensures a lump-free, silky gravy every time.
Ingredients
- For the kadhi (gravy):
- 1 cup (240 g) plain whole-milk yogurt, whisked until smooth
- 1/4 cup (30 g) gram flour (besan)
- 2 cups (480 ml) water
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt, divided
- 1 tablespoon (15 ml) vegetable oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 8-10 fresh curry leaves (optional)
- 1 dried red chili, broken
- 1/2 teaspoon grated fresh ginger
- 1 green chili, slit lengthwise (adjust to taste)
- For the pakodas (fritters):
- 1 cup (120 g) gram flour (besan)
- 1/4 cup (30 g) finely chopped onion
- 1/4 cup (30 g) finely chopped spinach or fenugreek leaves (optional)
- 1/2 teaspoon ajwain (carom seeds) or 1/4 teaspoon baking soda
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 1/3 cup (80 ml) water, plus more as needed
- Vegetable oil, for deep frying
- For the tempering (tadka):
- 2 tablespoons (30 ml) ghee or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds (optional)
- 2 dried red chilies
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- Fresh cilantro, chopped, for garnish
Instructions
- Make the kadhi batter: In a large bowl, whisk together the yogurt, 1/4 cup (30 g) gram flour, water, turmeric, and 1/2 teaspoon salt until completely smooth with no lumps. Set aside.
- Start the kadhi: Heat 1 tablespoon oil in a heavy-bottomed pot or Dutch oven over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add curry leaves and dried red chili; stir for 10 seconds. Add ginger and green chili; sauté for 30 seconds.
- Cook the kadhi: Reduce heat to low and slowly pour in the yogurt mixture, stirring constantly. Increase heat to medium and bring to a gentle simmer, stirring frequently to prevent sticking. Add remaining 1/2 teaspoon salt. Let it simmer uncovered for 20-25 minutes, stirring every few minutes, until the gravy thickens and turns a pale yellow. The kadhi should coat the back of a spoon but still be pourable. If it gets too thick, add a splash of hot water.
- Make the pakoda batter: While the kadhi simmers, in a separate bowl mix 1 cup (120 g) gram flour, onion, optional greens, ajwain or baking soda, red chili powder, turmeric, and salt. Add water gradually and whisk into a thick, dropping consistency batter (like pancake batter but slightly thicker). Let it rest for 5 minutes.
- Fry the pakodas: Heat oil for deep frying in a small pan or kadai to 350°F (175°C). Drop small spoonfuls of batter (about 1 tablespoon each) into the hot oil, frying in batches without crowding. Fry until golden brown and crisp, about 2-3 minutes per batch. Drain on paper towels.
- Add pakodas to kadhi: Once the kadhi is thickened, gently drop the fried pakodas into the simmering gravy. Let them soak for 5-7 minutes on low heat. They will soften slightly but remain intact.
- Prepare the tempering: In a small pan, heat ghee or oil over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds (if using). Let them crackle. Add dried red chilies and asafoetida; stir for 5 seconds. Turn off heat and stir in turmeric powder.
- Finish and serve: Pour the hot tempering over the kadhi pakoda. Stir gently to incorporate. Garnish with fresh cilantro. Serve hot with steamed rice or roti.
Tips
- Lump-free gravy: Always whisk the yogurt and besan together before adding to the pot. If you see lumps, strain the mixture through a sieve before cooking.
- Don’t rush the simmer: The kadhi needs at least 20 minutes of gentle simmering to cook the raw besan taste out and develop a silky texture. Stir frequently to avoid scorching the bottom.
- Pakoda size: Make small, bite-sized pakodas—they’ll cook through evenly and soak up the kadhi without turning mushy. If using baking soda, don’t overmix; it helps make them fluffy.
- Adjusting sourness: The tanginess comes from yogurt. If your yogurt is mild, add a teaspoon of lemon juice or amchur (dry mango powder) at the end to brighten the flavor.
Serving Suggestions
Serve kadhi pakoda hot with steamed basmati rice or jeera rice, and a side of roasted papad or a simple cucumber salad. It also pairs well with soft rotis or naan. For a complete meal, add a spoonful of ghee on top of the rice and a wedge of lemon on the side.
Variations
- Punjabi style: Add a pinch of garam masala and a tablespoon of chopped fenugreek leaves to the pakoda batter for extra aroma.
- Gujarati kadhi: This version is sweeter and thinner—add 1 teaspoon sugar and use buttermilk instead of yogurt, and skip the pakodas or serve them on the side.
- Vegetable kadhi: Stir in 1 cup of mixed vegetables (like cauliflower, carrots, or peas) into the simmering kadhi before adding pakodas for a heartier dish.
- Onion pakoda kadhi: Replace the besan in the pakoda with a mix of 1/2 cup besan and 1/2 cup rice flour for a crisper texture that holds up longer in the gravy.
Storage and Reheating
Store leftover kadhi pakoda in an airtight container in the refrigerator for up to 3 days. The pakodas will soften further and absorb more gravy, which is normal. To reheat, warm gently on the stovetop over low heat, adding a splash of water or milk to loosen the consistency. Avoid microwaving at high power as it can cause the yogurt to separate. For best texture, make fresh pakodas if you plan to store the kadhi for more than a day.
Frequently Asked Questions
Why did my kadhi curdle? Curdling happens when the yogurt is added to too-hot oil or cooked at too high a heat. Always lower the heat before adding the yogurt mixture, and stir continuously. Using full-fat yogurt also helps stabilize the emulsion.
Can I make kadhi pakoda without frying the pakodas? Yes, you can bake the pakodas at 400°F (200°C) for 15-20 minutes, flipping halfway, until golden. They will be less crispy but still tasty. Alternatively, skip the pakodas and make a simple kadhi with just the gravy.
How do I make it vegan? Substitute the yogurt with a thick, unsweetened plant-based yogurt (like coconut or soy) and use oil instead of ghee. The flavor will change slightly, and you may need to add a teaspoon of lemon juice to mimic tanginess.
Can I use sour cream instead of yogurt? Yes, but thin it with water to a buttermilk consistency, and reduce the amount of water in the recipe. Sour cream is thicker and less tangy, so adjust seasoning accordingly.
Why are my pakodas not crispy? The batter might be too thin or the oil not hot enough. Test the oil by dropping a tiny bit of batter—it should sizzle and rise to the surface immediately. Fry in small batches to maintain oil temperature.
Can I freeze kadhi pakoda? Freezing is not recommended because the yogurt-based gravy can separate upon thawing. If you must, freeze only the kadhi (without pakodas) for up to 1 month, then add fresh pakodas when reheating.
Related
- James Martin Stollen Recipe: Classic German Fruit Bread
- Chicken Paprikash Recipe: Classic Hungarian Comfort Food
- Khachapuri Country of Origin & Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).