on Jun 03, 2024 Kadhi pakoda is one of those fast and easy comfort meals that you can never go wrong with. It’s delicately spiced and has a tart flavor that hits all the right spots when you’re craving something wholesome. This is a recipe the whole family will enjoy! Kadhi is usually served with piping hot rice as kadhi chawal, but it tastes great with naan and roti as well (and even better the day after as leftovers IMO!)
Ingredients You’ll Need to Make Kadhi Pakoda
For kadhi and tempering: For the pakodas:
How to make Kadhi Pakoda
For making the curd and besan mixture, it is best to use sour curd. All you need to do for this is leave your curd at room temperature for a few hours before adding to the mixture. Toooo simple. To make the gravy, we will cook the curd and besan mixture with some aromatics and spices, simmering and stirring so that the gravy thickens. This thick texture is signature to a classic Punjabi Kadhi Pakoda! While the gravy is simmering, we make a quick pakoda batter and deep fry until golden brown. Small, lime-sized pakodas work best for this recipe. To add a depth of flavour and tang, we finish off the Kadhi with tempering of herbs and spices. We can’t get enough of this recipe!
Richa’s Top Tips to Make Kadhi Pakoda
Make sure to use sour curd for this recipe for the best results. Leave your curd out at room temperature for a couple of hours to make it sour. If using regular curd/yogurt to make the kadhi, add a bit of lemon juice or dry mango powder to the kadhi once it is cooked. You can bake/air fry the pakoda instead of deep frying them – just add a couple spoons of oil to the batter and bake for 180 degrees celsius until they are crisp and golden. I also have a Baked Onion Pakoda recipe that would work great here! Make sure to simmer the kadhi well. This kadhi gets its signature creaminess and flavour from this step! This curry is best enjoyed thick, but note that it thickens as it cools too. Add water to adjust the consistency to your liking before serving.
The next time you’re craving a really wholesome meal, give this Kadhi Pakoda recipe a try! Enjoy this with some crunchy green chilli and raw onion on the side for the best experience and I’ll see you when you come back to this recipe to make it again and again and again :’) If you make this, do send me your recreations over on my IG! LOVE THIS RECIPE? Subscribe to my newsletter and be the first to receive all new recipes! This article was researched and written by Navya Khetarpal
