Kadhi Pakoda Recipe Kit Recipe

About this recipe

Discover the comforting flavors of North India with our Kadhi Pakoda Recipe Kit, designed to help you create a delicious yogurt-based curry paired with crispy, golden pakodas. This dish combines creamy, tangy kadhi with the crunch of fried gram flour dumplings, seasoned with aromatic spices like cumin, mustard seeds, and garam masala. Perfectly balanced in taste and texture, it’s a hearty meal that pairs wonderfully with steamed rice or warm roti. With high-quality ingredients and easy-to-follow instructions, this kit makes it simple to prepare an authentic Indian delicacy in your own kitchen. Whether you’re new to Indian cooking or a seasoned chef, this recipe is sure to become a favorite. Bring the taste of tradition to your table with our Kadhi Pakoda Recipe Kit and enjoy a wholesome, flavorful meal with family and friends. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 L Ktc Sunflower Oil
• 2 kg Ktc Gram Flour 2kg
• 200 G Authentic Greek Yogurt
• 50 g Vandevi Asafoetida 50g
• 1 Kg Red Onion 1kg
• 100G Greenfields Brown Mustard Seeds, 100G
• - Marnoto Hand Harvest Fine Sea Salt
• 15G Fresh Curry Leaves - Approx 15G
• NaN Trs Haldi Powder Turmeric
• 100G East End Garam Masala Powder
• 100G East End Cumin Whole Seeds

Instructions

1. 1. In a bowl, whisk 3 tablespoons (about 30g) of gram flour (besan) with 250g of Greek yogurt, 750ml of water, 1/2 teaspoon of turmeric and a pinch of asafoetida (hing) until smooth and lump-free.
2. 2. Heat 2 tablespoons of cooking oil in a pan, add 1 teaspoon of brown mustard seeds, 1 teaspoon of cumin seeds, and 10 curry leaves. Allow the seeds to crackle.
3. 3. Add 1 finely chopped red onion to the pan and sauté until golden brown.
4. 4. Pour the yogurt-besan mixture into the pan with onions. Stir continuously to prevent lumps, and cook on a low flame.
5. 5. Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon of garam masala powder. Let the kadhi simmer for 15-20 minutes, stirring occasionally.
6. 6. To make the pakodas, mix 100g of gram flour with about 100ml of water to form a thick batter. Add 1/2 teaspoon of salt.
7. 7. Heat about 300ml of cooking oil in a deep frying pan. Drop small spoonfuls of the batter into the hot oil, and fry until golden brown. Remove and drain on paper towels.
8. 8. Add the fried pakodas to the cooked kadhi. Let them soak a little before serving.
9. 9. Serve hot with steamed rice or roti.

How to make Kadhi Pakoda

1. Make the kadhi base. Whisk gram flour with Greek yogurt, water and a pinch of asafoetida until smooth and lump-free.
2. Temper and add onions. Heat cooking oil and let brown mustard seeds, cumin seeds and curry leaves crackle, then sauté chopped red onions until golden brown.
3. Simmer the kadhi. Pour in the yogurt mixture, stirring continuously over a low flame to prevent lumps. Season with sea salt and garam masala and simmer for 15-20 minutes, stirring occasionally.
4. Fry the pakodas. Mix the remaining gram flour with water and salt to a thick batter. Drop small spoonfuls into hot oil and fry until golden brown, then drain on paper towels.
5. Combine and serve. Add the fried pakodas to the kadhi and let them soak a little, then serve hot with steamed rice or roti.

Frequently asked questions

What is the total time required to make the Kadhi Pakoda Recipe?

The total time required is 40 minutes, including 20 minutes for preparation and 20 minutes for cooking.

Can I make the Kadhi Pakoda ahead of time and store it?

Yes, you can make the kadhi ahead and store it in the refrigerator for up to 2 days. Reheat gently before serving and add fresh pakodas for best results.

What can I serve with Kadhi Pakoda?

Kadhi Pakoda is best served hot with steamed rice or roti.

Can I substitute asafoetida in this recipe?

If you don't have asafoetida, you can omit it, though it adds a unique flavor to the dish.