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Healthy Kadhi Pakoda

Light and comforting Kadhi Pakoda made with minimal oil, soft besan pakoras, and a tangy yogurt base. Easy for beginners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, lunch
Cuisine: Indian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Curd (slightly sour) whisked
  • 3 tbsp Besan for kadhi
  • 1/2 tsp Turmeric
  • 1 tsp Red chilli powder
  • 3 cups Water
  • 1 tbsp Oil for tadka
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 8-10 Curry leaves
  • 1 Green chilli slit
  • Pakoda ingredients
  • 1 cup Besan
  • 1/4 tsp Turmeric
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Ajwain
  • 1/2 cup Water as needed for batter
  • 1 tsp Oil to air-fry or shallow fry

Equipment

  • Deep bowl
  • Whisk
  • Kadhai
  • Ladle

Method
 

  1. Whisk curd, besan, turmeric, chilli powder, and water until smooth with no lumps.
  2. In a kadhai, heat oil. Add mustard seeds, cumin, curry leaves, and green chilli.
  3. Pour the curd mixture and cook on medium flame for 12-15 minutes, stirring often.
  4. For pakodas, mix besan, spices, ajwain, and water to form a thick batter.
  5. Air-fry or shallow fry small pakodas until golden.
  6. Add pakodas to hot kadhi. Let them soak for 5 minutes before serving.

Notes

Use slightly sour curd for the best taste. Add more water if you prefer thinner kadhi.