Recipe for Kadi Pakoda

Kadi Pakode

Recipe for Kadi Pakoda

Kadi is an Indian gravy dish made with yoghurt and gram flour. The two are mixed and simmered for a long time ( about an hour) till the gram flour is completely cooked and the gravy becomes thick and creamy. It is then tempered with some basic Indian spices and served with rice.

Each Indian state has its recipe for Kadi. The prime difference is the spices that are added, which give Kadi from each state a different taste.

Today, the recipe I am sharing is a Punjabi version of Kadi. It is also called Kadi Pakoda because small fritters (called Pakode in Hindi) are added to the Kadi.

Since the recipe has two components, I am breaking the recipe into three parts.

Part 1 : Preparing Kadi

Part 2: Preparing Pakode2 recipes

Part 3: Combining, tempering, and garnishing.

So, let’s start.

PART 1: Preparing Kadi

Ingredients needed for making Kadi

  1. Yogurt: 500 gms
  2. Water: 800 ml
  3. Besan ( Gram Flour): 3 tablespoons
  4. Onion: 1 medium-sized, thinly sliced
  5. Curry leaves: 7-8
  6. Ghee: 2 tablespoons
  7. Cumin seeds: 1 teaspoon
  8. Green chilies: 2-3, chopped
  9. Dry Red Chilies: 2-3
  10. Kashmiri Red Chili Powder: 1 teaspoon
  11. Turmeric Powder: 1 teaspoon
  12. Coriander Powder: 1 tablespoon
  13. Garam Masala: 1 teaspoon
  14. Asafoetida: 1/4 teaspoon
  15. Kasuri Methi ( dry fenugreek leaves): 2 tablespoons
  16. Garlic: finely chopped, 1 tablespoon
  17. Ginger: finely chopped, 1 tablespoon
  18. Salt: 2 teaspoons, or to taste

Method to make Kadi:

  1. Mix yogurt, 1/2 teaspoon turmeric powder and 1/2 teaspoon red chili powder, and gram flour and whisk them together.

  2. Now add 500 ml water and whisk it till no lumps of gram flour are left.

  3. Now start cooking. On high heat, let the mix come to a boil.

  4. When the first boil comes, reduce the heat and let it simmer for 30 minutes, occasionally stirring and mixing it with the whisker.
  5. While the Kadi is cooking, prepare the 1st tempering. Heat ghee in a pan.
  6. Add cumin seeds, asafoetida, green chilies, garlic, and ginger. Fry them on low to medium heat.

  7. Then add onions and fry on medium heat till they are translucent.

  8. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon of red chili powder, coriander powder, garam masala, and Kasuri methi ( dry fenugreek leaves). On low heat, fry for about 30 seconds.

  9. Put this fried mixture into the simmering Kadi( roughly after the Kadi has simmered for 30 minutes). Mix.

  10. Now add salt and 300 ml water and let the Kadi simmer for another 30 minutes stirring and mixing with a spatula from time to time.

Now, while the Kadi is simmering, move to PART 2 of the recipe, I,e making the Pakode. Here I am sharing two recipes. You can choose any.

PART 2:Preparing Pakode

Recipe 1

Ingredients needed for making Pakode:

  1. Gram Flour: 7-8 tablespoons
  2. Onions: 2, medium-sized, finely chopped
  3. Fresh Coriander leaves: 2 tablespoons, finely chopped
  4. Salt: 1/2 teaspoon
  5. Ajwain seeds( carom seeds): 1 teaspoon
  6. Water: About 1/4 cup
  7. Oil: for deep frying

Method to make Pakode:

  1. Mix onions, salt, gram flour, and carom seeds and mix.

  2. Now slowly add water spoon by spoon and mix. Stop when you get semi-solid consistency. The batter should neither be very loose ( else it will drink up a lot of oil while frying) nor too thick ( else the pakode will be too hard).

  3. Heat oil in a deep-bottomed pan. Take small portions of the batter ( with this much batter, you can make a total of 18-20 pakode) and deep fry them on medium heat.

  4. Remove when they are light brown from the outside. Let them cool completely.

Recipe 2

Ingredients needed for making Pakode:

  1. Gram Flour: 6-7 tablespoons
  2. Salt: 1/2 teaspoon
  3. Baking Soda: 1/8 teaspoon
  4. Water: 1/3 cup
  5. Oil for frying

Method for making Pakode:

  1. Mix baking soda, salt, and gram flour.

  2. Add water. With a whisker or fork, beat the batter continuously for about 5 minutes.

  3. Fry small portions of the batter in medium hot oil.

  4. Remove and let them cool completely.

PART 3: Combining, Tempering, and Garnishing

Ingredients needed:

  1. Ghee: 1 teaspoon
  2. Fenugreek seeds: 1/2 teaspoon
  3. Curry leaves: 7-8
  4. Dry red chilies: 2-3
  5. Coriander leaves: Chopped, for garnishing


  1. Heat Ghee in a pan.
  2. Add curry leaves, dry red chilies, and fenugreek seeds and fry them on medium heat till the fenugreek seeds turn slightly brown.

  3. Now, to the kadi, which has been simmering for 1 hour, add the fried pakode ( which are completely cooled) and the tempering ( prepared in Steps 1 and 2 above).

  4. Give everything a mix. Garnish with fresh coriander leaves and serve with steamed rice.

    Kadi Pakode

Although making Kadi Pakode doesn’t require much effort, it certainly requires time. The slow cooking of Kadi makes it rich and creamy and makes for a hearty lunch. Kadi Pakode and rice are prepared as a weekend lunch meal in most homes.

Check out other recipes from my kitchen here.

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