Comforting Kadhi Pakoda Recipe: A Perfect Desi Soul Food

When you’re craving something cozy, flavorful, and super satisfying, Kadhi Pakora is the dish to turn to. It’s tangy, spicy, creamy, and made with everyday ingredients—what more can you ask for?
This North Indian classic is made with a base of gram flour (besan) and curd (dahi), slow-cooked with aromatic spices and topped off with crispy onion pakoras. The final touch? A sizzling tadka of red chilli and green chillies that takes the flavor to a whole new level.
How to Make It?
Start by mixing 1/4 cup besan, 1 cup curd, and 3 cups water for the kadhi base. In a pan, heat oil and add hing, rai, jeera, methi dana, curry leaves, dried red chillies, and garlic. Once aromatic, add the kadhi mix, along with Chukde’s flavorful powdered spices like turmeric, red chilli, and coriander powder. Let this simmer for 15 minutes on low heat.
For the pakoras, mix besan, sliced onions, green chillies, jeera powder, and a pinch of soda. Drop spoonfuls into hot oil until golden and crispy. Add them to the kadhi and let it simmer a bit more.
Finish with kasuri methi, fresh coriander, and a final tadka of Kashmiri red chilli powder and green chillies. Serve hot with rice or roti.
You can also watch our kadhi pakoda recipe video on Youtube:
Why Use Chukde Spices?
If you want your kadhi to taste truly original and rich, Chukde’s spices make all the difference. Their spices are:
- Ethically sourced and cleaned
- Ground fresh to lock in aroma and flavor
- No artificial color or additives—just natural spice power!
FAQs:
Q. Can I make kadhi without pakoras?
Yes! It's called "plain kadhi" and tastes great on its own too.
Q. Why does my kadhi split or curdle?
Make sure to whisk the curd and besan really well, and cook on low flame. Stir occasionally.
Q. Can I air fry the pakoras?
Absolutely. While they won’t be as crispy, it’s a healthier alternative.
Q. How long does kadhi last?
Up to 2 days in the fridge. Pakoras may soften but the flavors deepen!
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