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  • Writer's picturePreeti Vaswani


Dahi kadhi pakodi is one of the most popular North Indian dish. It is made up with yogurt and besan. The deep fried pakoras are again made with besan and dunked in the yogurt based curry which makes it an exotic dish. I have made the pakoras only with onion , however you can add veggies of your choice like chopped cabbage, carrot etc. If you don"t like pakoras , it can be totally skipped just add masala boondi at the time of serving so that it doesn't losses its crunch. It is usually served with hot plain steamed rice.

Cuisine : Indian

Course : Main Course / Kadhi

Prep time : 30 min

Cook time : 30 min

Servings : 4


For kadhi

  • 1 Cup curd

  • 2 1/2 Cup water

  • 2 Tbsp gramflour

  • 1 Tbsp salt

  • 1 Tsp turmeric powder

  • 1/4 Tsp asafoetida

  • 1 Tsp red chili powder

  • 5-7 Curry leaves

  • 1 Tsp garlic choppeded

  • 1 Tsp garlic chopped

  • 1 Tsp green chili chopped

  • 2 Tsp onion chopped

  • 2 Halves whole red chili

  • 1 Tsp cumin seeds

  • 1 Tsp mustard seed

  • 1 Tbsp oil

For pakodi

  • 1/2 Cup gramflour

  • 1 Tbsp chopped green coriander leaves

  • 2 Tbsp chopped onion

  • 1 Tsp salt

  • 1 Tsp red chili powder

  • 1/2 Tsp chopped green chili

  • Pinch of baking soda

  • 1/4 Cup water to make batter

  • Oil for deep frying pakodi

For tempering

  • 1 Tbsp oil

  • 7-8 Fenugreek seeds

  • 7-8 Whole coriander seeds

  • 1/4 Tsp red chili powder

For garnishing

  • Fresh chopped coriander leaves

  • Masala boondi


For making pakodi

1. In a mixing bowl take all the ingredients of pakodi except oil and water. Give a nice stir to mix well all the ingredients.

2. Gradually add water to form a lump free semi thick batter.

3. Heat oil in kadai and drop round dumplings of the batter .

4. Deep fry on medium flame till pakodi are golden brown in colour.

5. Take out on a plate and keep it aside.

For making kadhi

1. In a mixing bowl add curd and beat it well with a ballon whisk or hand blender.

2. Add turmeric powder, red chili powder, asafoetida , salt and mix well.

3. Add gramflour to it and whisk to form a lump free batter.

4. Add water to the curd gramflour batter , blend it well and keep aside.

5. In a kadai heat oil and add mustard seeds, cumin seeds and let it splutter. then add whole red chili, chopped ginger-garlic curry leaves.

6. After the raw smell of garlic goes away add onion and saute till sides of onion turn golden brown in colour.

7. Now add the curd and gramflour batter which we had kept aside in step 3 of making kadhi.

8. Keep stirring for a minute and then keep it on medium-low flame and let kadhi boil nicely for 15 to mimutes.

9. The kadhi will thicken after 15 -20 minutes and the raw smell of gramflour will go away.

10. Add the deep fried pakodis to the kadhi and let it boil for another 2 - 3 minutes till the pakodis absorb the kadhi and become soft.

11. Empty the hot kadhi with pakodi in a serving bowl.

12. In a small saucepan for tadka heat oil and add fenugreek seeds, whole coriander seeds and red chili powder , pour this tadka over the kadhi in a serving bowl.

13. Garnish with coriander leaves and masala boondi. Serve with hot plain steamed rice or roti or paratha.



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