By Kaushik Brahmakshatriya

Published On 16 June 2026.

Kadhi Pakoda Recipe

There are some dishes that go beyond just food — they carry the warmth of home, the smell of a grandmother’s kitchen, and the kind of satisfaction that only a slow-cooked curry can bring. Kadhi Pakoda is exactly that dish. A tangy, golden yogurt-based curry studded with soft, deep-fried besan fritters, this beloved North Indian classic has been gracing Indian thalis for generations.

Whether you’re cooking it for a lazy Sunday lunch or a festive family meal, this recipe will walk you through every detail — from the fluffiest pakodas to the most aromatic tempering.

What Is Kadhi Pakoda?

Kadhi is a yogurt and besan (chickpea flour) based curry, slow-simmered with turmeric and spices until it thickens into a silky, tangy gravy. Pakodas are crispy gram flour fritters that are first fried and then soaked into the kadhi, where they absorb the curry and turn wonderfully soft and flavourful.

Together, they create a dish that is simultaneously tangy, spiced, creamy, and deeply satisfying — best served over steamed basmati rice or with phulkas.

Ingredients Overview

Ingredients for Kadhi (Yogurt Curry)

Ingredient	Quantity	Notes
Sour Curd (Yogurt)	1.5 cups	Best if 1–2 days old
Besan (Chickpea Flour)	4 tbsp	Sifted
Water	3–4 cups	Adjust for consistency
Turmeric Powder	1/2 tsp	For colour and health
Red Chilli Powder	1/2 tsp	Adjust to taste
Salt	To taste	—
Oil	2 tbsp	For tempering
Mustard Seeds	1/2 tsp	Adds earthy aroma
Cumin Seeds	1/2 tsp	Adds earthy aroma
Dried Red Chillies	2	Whole
Curry Leaves	8	Fresh preferred
Asafoetida (Hing)	A pinch	Essential for flavour
Ginger-Garlic Paste	1 tsp	Optional but recommended

Ingredients for Besan Pakoda (Fritters)

Ingredient	Quantity	Notes
Besan (Chickpea Flour)	1 cup	Sifted
Onion	1 medium	Finely chopped
Green Chilli	1–2	Finely chopped
Coriander Leaves	2 tbsp	Chopped fresh
Ajwain (Carom Seeds)	2 tbsp	Aids digestion
Turmeric Powder	1/4 tsp	For colour
Red Chilli Powder	1/4 tsp	Optional
Salt	To taste	—
Water	As needed	For batter consistency
Oil	For deep frying	Neutral oil preferred

Step-by-Step Cooking Method

Step 1 — Prepare the Kadhi Base:

Whisk together sour curd and besan until completely smooth with no lumps. Add water gradually and whisk again. Stir in turmeric, red chilli powder, and salt. Set aside.

Step 2 — Make the Pakoda Batter:

Mix besan with onion, green chilli, coriander, ajwain, turmeric, salt, and a little water to form a thick dropping batter. Heat oil and drop small spoonfuls into hot oil. Fry on medium flame until golden and crisp. Drain on paper towels and set aside.

Step 3 — Cook the Kadhi:

In a deep pot, heat 2 tbsp oil. Add ginger-garlic paste and sauté for 30 seconds. Pour in the whisked yogurt mixture while stirring continuously. Bring to a boil on medium heat, then lower the flame and simmer for 20–25 minutes, stirring occasionally, until the kadhi thickens and loses its raw besan smell.

Step 4 — Add Pakodas:

Gently drop the fried pakodas into the simmering kadhi. Let them cook together for another 8–10 minutes so the fritters soften and absorb the curry flavours.

Step 5 — Prepare the Tempering (Tadka):

In a small pan, heat 1 tbsp oil or ghee. Add mustard seeds and let them splutter. Add cumin seeds, dried red chillies, curry leaves, and a pinch of hing. Pour this sizzling tempering directly over the kadhi and stir gently.

Serve hot with steamed rice or jeera rice for a complete, soul-satisfying meal.

Nutrition at a Glance

Approximate Nutrition Per Serving (1 bowl)

Nutrient	Approximate Value
Calories	280–320 kcal
Protein	10–12 g
Carbohydrates	28–32 g
Fat	12–15 g
Fibre	3–4 g
Calcium	High (from yogurt)

Pro Tips for the Best Kadhi Pakoda

• Always use sour curd — fresh sweet curd will not give that authentic tangy kadhi flavour.
• Never skip the simmering — at least 20 minutes of slow cooking is essential for the kadhi to deepen in flavour and lose the raw besan taste.
• Add pakodas just before serving — if you’re meal prepping, keep pakodas separate and add them to hot kadhi when ready to eat so they don’t get too soggy.
• Ghee tadka over oil — a mustard-cumin tadka in pure desi ghee elevates this dish to restaurant quality.

Frequently Asked Questions (FAQ)

Q1. Can I make Kadhi Pakoda without deep frying the pakodas?

Yes! You can air-fry or shallow-fry the pakodas to reduce oil. They will be slightly less fluffy inside but still taste delicious once soaked in the kadhi.

Q2. Why does my kadhi taste bitter?

Bitterness usually comes from besan that wasn’t cooked long enough. Always simmer the kadhi for at least 20–25 minutes on low heat to cook the chickpea flour fully and remove any raw or bitter taste.

Q3. What is the best curd for kadhi?

Slightly sour, day-old full-fat curd works best for authentic kadhi. If your curd is fresh and sweet, add a small squeeze of lemon juice to increase the tartness.

Q4. Can kadhi be stored and reheated?

Yes, kadhi stores well in the refrigerator for up to 2 days. Reheat on a low flame with a splash of water as it thickens on cooling. Avoid boiling it too vigorously to prevent curdling.

Q5. Is Kadhi Pakoda a healthy dish?

Kadhi is rich in probiotics from yogurt and protein from besan, making it nutritious. To make it lighter, reduce the oil in frying and use low-fat curd. The dish is naturally gluten-free and vegetarian.

Q6. Which region of India is Kadhi Pakoda most popular in?

Kadhi Pakoda is especially popular in Punjab, Rajasthan, Uttar Pradesh, and Gujarat — though each region has its own variation in spice level, consistency, and tempering style. Gujarati kadhi, for example, tends to be sweeter and thinner.

Final Thoughts

Kadhi Pakoda is one of those timeless Indian recipes that never goes out of style. With its tangy yogurt base, aromatic tadka, and pillowy soft pakodas, every bowl is a hug in food form. Once you master this recipe at home, you’ll never want the restaurant version again.

Try it this weekend, pair it with steamed rice, and experience why this dish has been a staple on Indian dining tables for centuries.