Khadi/ Kadi Pakoda/Punjabi Kadi

Author: kittymatti / Labels:

Kadi Pakoda

Recipe and Photo Courtesy: Priya (my friend)

Ingredients for Pakoda

Chick Pea Flour/ Besan – 1cup
Garam Masala-1 tsp
Cumin seeds/ Jeera-1/2 tsp
Ajwain-1/2 tsp
Baking soda-1 pinch
Onion-fine chopped- ¼
Green chilies-fine chopped- 2 nos
Ginger- Quarter inch piece- fine grated
Chilly powder -1/4 tsp
Turmeric powder -1/4 tsp
Oil- Canola/Vegetable (Varying amounts)
Salt (to taste)

Procedure for Pakoda

-Mix the above ingredients with water to for a semi solid paste (similar to dosa batter). Make sure there are no lumps. Let the mixture sit for about half an hour.

-Get a wok going on medium heat with oil enough to fry the pakodas.
-Allow the oil to heat till u can see light fumes on the top .Put a drop of the batter in hot oil to make sure the heat is right.
-Use a teaspoon/table spoon full for one pakoda, depending on your preference.(In the picture above, I used a tablespoon of batter for each pakoda).Fry till reddish golden.
-Dab on a paper napkin to remove excess oil.
-Keep the pakodas aside.

Ingredients for Kadi

Thick Yogurt-2 cups
Chick pea flour/besan-3/4 cup
Water-4 cups
Salt (to taste)
Tamarind 1 tsp (You can avoid this if your curds are sour)
Turmeric powder-1/2 tsp
Oil -2 tbsp
Hing/ Asafoetida-a pinch
Fenugreek seeds/methi seeds-1/2 tsp
Coriander/ Dhaniya seeds -1tsp
Mustard seeds/Rai-1 tsp
Cloves -3
Onion- 1 large-sliced in thin pieces
Tomato -1 large diced
Chilly powder -1/2 tsp (or to taste)
Dhaniya powder-1/2 tsp
Garam Masala-3 tsp
Green chilies -2 (slit in half)
Dried Red chilies – 4
Kasoori methi-1tsp
Coriander –to garnish
Curry leaves –to garnish


-Blend together curd, water, besan, tamarind, ½ tsp turmeric powder and salt.
-Keep aside for about half an hour.

-Get a pot going on medium heat. Add oil. Once it is hot, add fenugreek seeds, coriander seeds, hing and mustard seeds.
-Once the mustard starts to splutter, add red chilies, green chilies, cloves, a pinch of salt, ginger garlic paste and onions. Sauté till onions are translucent.
-Add ½ tsp Turmeric Powder and Chilly Powder.
-Add diced tomatoes and Garam Masala. Cook for about 5 min
-Pour the blended curd- besan mixture into the pot. Reduce the heat and let the mixture boil for 15 min.(Make sure the besan is well cooked!) Keep stirring to make sure the mixture does not separate.
- If the consistency is too thick, you can add water at this stage and continue to boil. Check for salt.
-Add Kasoori methi and curry leaves and continue to boil for 4 min.
-Add the pakodas and boil for just 2-3 min.
-Garnish with fresh Coriander and Paprika.
-Serve Kadi Pakoda with steaming hot Basmati rice

This recipe serves 4.

Kadi Chawal

(If you plan to serve this dish at a later time, and the Kadi has thickened up, add a little water and let it come to a quick boil before you add the pakodas. Give it another boil for a couple of minutes. This will ensure that pakodas don’t break!)


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