Pakorewali Kadhi Recipe

Pakorewali Kadhi Recipe

This is a traditional granny recipe at home. The pakoras soaked in the dahi kadi is delicious and goes well with rotis. There is mix of spices give a great taste and aroma. I usually make more pakoras than required as I tend to eat a few pakoras while preparing the kadi.

Pakora batter

Pakora mix: Besan, Turmeric Powder, Red Chili Powder, Garam masala Powder & salt

Onion Pakora Mix

Mix the chopped onion

Onion Pakoras

Deep fried pakoras

Kadi Spices

The kadi prep: Jeera, Onion, Curry Leaves, Green Chili, Ginger Pieces

Dahi Kadi

Add the dahi-besan-spice mix to the kadai and bring it to a boil.

The Pakorewali Kadhi Recipe


For Kadi

  • Dahi/Curd: 2 cups
  • Gram flour/ Besan: 1/2 cup
  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1/2 tsp
  • Garam masala powder: 1/2 tsp
  • Hing/ asafoetida a pinch
  • Onion: 1
  • Chopped Ginger: 1 tsp
  • Green chilies: 2
  • Red chilies: 2
  • Cumin seeds/jeers: 1 tsp
  • Curry leaves: 10-12
  • Oil: 2 tbsp
  • Salt

For Pakoras

  • Onions: 2
  • Gram Flour/Besan: 1 cup
  • Red chili powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Salt
  • Oil for deep frying


  • For the pakoras cut the onions into fine slices
  • For the kadi: chop the onions and green chilies. Break the red chills
  • For the kadi also whisk the curds and mix in the besan, turmeric powder, red chili powder, garam masala powder and hing


For the Pakoras

  • Heat oil in a wok for deep frying
  • Mix all the ingredients
  • Take small batches of the onion-besan mix and deep fry in the oil on medium heat
  • Once the pakoras turn brown remove them and set them aside

For the kadi

  • Mix well and make sure no lumps are formed
  •  Heat two tablespoons of oil in a wok
  • Add the cumin seeds reduce the heat and fry for half a minute
  • Add the chopped onions
  • Add the chopped ginger, chopped green chilies. Stir for a minute.
  • Add the curry leaves and the red chilies
  • Add the curd paste and mix well
  • Add two cups of water and mix
  • Increase the flame slightly and bring the kadi to a boil
  • Reduce the heat and let it simmer for about 8 mins. The kadi will start to thicken. Add some water if required
  • Add the pakoras and stir
  • Cover the kadi and allow the pakoras to soak in the kadi for about ten minutes. The should be low and can be turned off after about five mins after adding the pakora
  • Serve hot with rotis or rice

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