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Authentic Pakodi/Pakoda Kadhi

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I can call this my comfort food, just love this one specially the Pakodi Kadhi or Pakoda Kadhi. Yes we call it pakodi instead of pakoda J. This type of kadhi is very creamy yet has the sourness to tantalize your taste buds with the sourness of dahi/Curd/Yogurt. There are many different method’s of making pakoda but this is special to us or the way it is always made by my mom at my home. The uniqueness of this pakodas is that it has double mouth or it puff’s up twice (as called by my mom, 2 muh ki pakodi) and are made on a roti tawa. You wont be able to get the double mouth in a kadai or a deep wok. Now since I do not have the typical roti tawa, I made it in a pan doubtful that it will come the same way, but it did come. Since it pop’s out or has double mouth, it has softer and melt in mouth texture as opposed to the normal’s pakoda’s. Check the detail recipe with step by step pictures here. My mother always make extra pakodi’s and so do I, because the first 2 batches simply goes in munching. One cannot resist it. We literally have to stop ourselves from eating this highly addictive pakodi’s. 

Coming back to kadhi, There are different varieties we make as patli kadhi, bundi kadhi, papad kadhi, mangodi kadhi. My favourite are bundi kadhi and pakodi kadhi. Till date whenever I go to my mother’s place she makes at least one meal of pakodi Kadhi and I relish on this minimum twice J.

The key to making this kadhi is the quantity of Besan and curd/yogurt. If you add too much of besan it won’t taste as nice and you will smell besan, plus the curd/yogurt should be sour to give that typical sourness to the kadhi. Also it needs to be cooked nicely on a slow flame until the besan is cooked thoroughly. 

I made this kadhi for our event at Shhh Cooking Secretly group, to cook food from the state of Haryana. Haryanvi Cuisine is like the people of Haryana – simple, earthy and linked to the land. The emphasis is on food which is freshly prepared and since Haryana is well known for cattle dairy products are a common component in its cuisine. Specific dishes include kadhi, pakora, besan masala roti, bajra aloo roti, churma, bathua raita, singri ki sabzi, Mithe chawal, Methi gajar, Alsi ki pinni, Dahi vada etc. When I was searching for the cuisine I found that many of the dishes are made by us and I was literally drooling and remembering my childhood eating all this delicacies. 

My partner for the month was Mayuri Patel who blogs at MayuriJikoni. Her blog is a versatile collection of traditional and International dishes. She explains her recipes in quite detail and I am a big fan of the pictures on her blog. She gave me two secret ingredients, Besan and Jeera. I actually wanted to make missi roti but I do not have a flame gas (Typical Indian gas) and the real taste is in that, so I thought of making this other option of Pakodi Kadhi which is again my favorite. I made this as per my mom’s Authentic recipe of pakodi kadhi, which I believe should be close to the taste of Authentic Haryanvi cuisine, as it is north Indian style only. 

Authentic Pakodi/Pakoda Kadhi


Authentic Pakodi/Pakoda Kadhi


Authentic Pakodi/Pakoda Kadhi

So here goes the recipe:

Ingredients for Kadhi


  • 1/4 Cup Besan/Gram Flour
  • 1 Cup Curd/Yogurt beaten
  • 2-3 Cups Water
  • 1/8 teaspoon Asafoetida/Hing
  • 1/4 teaspoon Cumin Seeds/Jeera
  • 1/4 teaspoon Mustard seeds/Rai
  • 1/4 teaspoon Fenugreek/Methi seeds
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Red chilly powder
  • Salt to taste
  • 1 teaspoon oil
  • One can add green chillies/Ginger and garlic, I love my simple.

Preparation for Kadhi

    1. Click here on the detail recipe with step by step pictures for Pakodi’s here. 
    2. Sift the Besan. I do this as it incorporates air into the flour and also it becomes a lump free batter. Besan has a tendency to form lumps.
    3. Add the dahi/yogurt and slowing give it a mix.
    4. Slowly add water around 2 cups to form a lump free batter.
    5. The consistency of the batter should be runny, i.e one should not see the thick besan. 
    6. Heat a large pot or a wok. Add oil.
    7. Once hot, add asafoetida. Then add cumin seeds, mustard seeds. Once they crackle add the fenugreek seeds. Fenugreek seeds are added last, as it might impart bitter taste if added early.
    8. If adding green chillies, ginger and garlic add it now and saute for a few seconds.
    9. Now add the besan and curd mix. Add more water if required.
    10. Add turmeric and give it a quick mix. Let the mixture come to a boil on medium. Keep stirring in between. 
    1. Be careful when it is above to boil, as the mix has a tendency to spill over.
    1. Once a boil has come, add the pakodi’s, salt and let it simmer on medium for atleast 10-15 minutes. This is necessary for the Besan to cook thoroughly. Keep stirring in between.
    2. Salt should be added after the boil as we have added the curd mixture.


  1. After 10-15 minutes switch off the gas and enjoy it hot with rice or roti. My dad always enjoys a bit of Kadhi chawal with Bura (powdered Sugar, a typical of northies)
Kadhi Chawal


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Archana Potdar

Thursday 17th of May 2018

Such a yum, delicious an healthy kadhi . Love it


Tuesday 15th of May 2018

loved your sliky soft kadhi with pakoda's...lovely share for the challenge....yum

Priya Suresh

Saturday 12th of May 2018

Slurp slurp, lipsmacking here.. What an irresistible pakoda kadhi, feel like finishing that bowl;

Sujitha Easycooking

Thursday 10th of May 2018

pakoda kadai looks very inviting and apt for this hot weather.. The recipe written here is very interesting to read.


Thursday 10th of May 2018

Kadhi is one comfort food for me. This pakodi kadhi tastes good with hot steamed rice.