Kadhi pakora

I have already posted a similar South Indian version of kadhi pakora pakoda mor kuzhambu. I prefer mor kuzhambu than kadhi pakora. But kadhi pakora is my husband’s favorite. He always keeps on asking me to cook this. It goes well with Rice.

Let’s see how to make this recipe.

Preparation Time : 10 mins

Cooking Time :

Serves : 3


For Kadhi

Yoghurt – 1 cup (use yoghurt at room temperature, to avoid curdling)

Besan flour – 1/2 cup

Turmeric powder – 1/2 tsp

Red chilli powder – 1 tsp

Ginger garlic paste – 1 tsp

Salt to taste

For Pakoda

Besan flour – 1 cup

Onion – 2(medium sized, sliced roughly)

Green chillies – 3 (chopped)

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Coriander leaves chopped – 1/4 cup

Cumin seeds – 1/2 tsp

Ajwain – 1/4 tsp

Oil for frying

For Tempering

Oil-2 tbsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 2 pinch

Dried Red chillies – 3

Asafoetida – 1/4 tsp


1. Blend yoghurt, besan flour, Turmeric powder, red chilli powder, ginger garlic paste well in a blender. Add it to a pan, add 4 cups of water to it and mix well. Place in medium flame and keep on stirring continuously for about minutes , it will start becoming thick. Then place in low flame and cook for 20 minutes. Add salt as required and mix well.

2. Take besan flour, onions, green chillies, Turmeric powder, red chilli powder, salt, ajwain, ginger garlic paste Cumin seeds and water (3/4 cup water) and Make it into a paste consistency. Heat oil in a pan. Place in medium flame. When the oil is hot fry the pakoras in it to golden.

3. Add the pakoras into the kadhi. Prepare Tempering and add to the kadhi.

Kadhi pakora is ready.

Serve with Rice.

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