Kadhi Pakoda - Onion Pakoda Kadhi

Kadhi is basically a yogurt sauce thickened by Besan/Gram flour and seasoned with spices. Many varieties of Kadhi exist based on what else goes in the Kadhi. Today I prepared my favourite Kadhi - Kadhi Pakoda. Kadhi with Onion Pakaoda Dumplings. It was a perfect pair for the Missi Roti that I made. (recipe tomorrow).



Ingredients (Serves 6)

For Pakoda
Besan 2 cups
Onions 2 big sliced and cut into 2
Red Chilli  Powder 1 tsp
Turmeric 1/2 tsp
Hing a little
Baking soda a little
Salt 2 tsp
Oil for frying

For Kadhi

Yogurt 2 cups
Water 3 cups
Besan/Gram flour 4 tbsp
Chilli Powder 1 tsp
Turmeric 1 tso
Jeera/Cumin 2 tsp
Curry leaves 2-3 sprigs
Hing 1/8 tsp

Oil and salt to taste

Method of Preparation

For Pakodas



1. In a bowl mix together Besan, Red Chilli Powder, Turmeric, Hing, Baking soda and Salt.

2. Add water to make a very thick paste.

3. Add the sliced onions as well and mix



4. Heat oil in a pan. When it is hot, add small portions of the batter into it. Fry a few at a time.

5. When one side is cooked, turn and cook the other side as well.

6. Drain and keep in a kitchen paper to absorb excess oil.

For Kadhi



1. Mix the yogurt and besan in a bowl. Keep aside.

2. Heat a little oil in a pan. Add the jeera, hing and curry leaves.

3. When it sizzles, add the yogurt mix along with the water.

4. Add add the chilli powder, turmeric and salt. Mix (or whisk) everything together.

5. Cook in a medium-low flame till it comes to a boil and simmer for a little bit. It will start to thicken. (It will thicken a lot if kept for a few hours. So add more water and reheat if using after a few hours).

6. Add the pakodas just before serving.. If you like them really soaked, you can add it before as well.