Vegetable dumplings floating over a bright yellow curry…wow! It sounds tempting. You may find making Kadi Pakoda dish time consuming as it requires preparing pakoda and kadi separately. However, its all worth seeing the end result.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Servings: 4


For Pakoras:

  • 1.5 cups gram flour (besan)
  • 1 potato (finely chopped)
  • 1 onion (finely chopped)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp red chilly powder
  • A pinch asafoetida (hing)
  • 1/2 tsp baking powder
  • Salt to taste
  • 1 cup water

For tempering:

  • 1 tsp cumin seeds (jeera)
  • 1 red chilly (broken into half)
  • 2 tsp oil

For Kadi:kadichawal

  • 2 cups curd/yogurt (dahi)
  • 1/3 cup gram flour (besan)
  • 1 tsp red chilly powder
  • 1/2 tsp turmeric powder
  • 1 cup water
  • Salt to taste

Preparation Instructions:

For Pakoras:

  • Mix all ingredients for pakoras in a big bowl. Add sufficient water to make a batter (not too loose).
  • Use a spoon to deep fry lime-size pakoras. Set them aside on absorbent paper to remove excess oil.

For Kadi:

  • Once the pakoras are done, move on ingredients for kadi. Take curd in a bowl. You can use the same bowl used for pakora batter.
  • Beat the curd and add gram flour (besan) in it. Again beat them well.
  • Add red chilly powder, turmeric powder and salt to curd and besan mixture. Mix well. Add 1 cup water and the kadi mixture is ready
  • Put a wok (kadhai) on the stove and use ingredients for tempering. Heat oil, add jeera and red chilly.
  • Let the jeera seeds splutter and add the kadi mixture. Stir continuously and bring it to boil. Cook for 5 minutes and remove from stove.
  • Add pakoras to the kadi and mix well before serving (don’t break the pakodas).
  • Garnish punjabi style kadi pakoda with chopped coriander leaves and serve with steamed rice or chapati.


  • As the dish require salt in both pakoras and the kadi mixture. So, adjust the proportion well. Don’t put more salt.

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