Homemade Kadhi Pakoda Recipe: A No-Onion, No-Garlic Delight for Navratri

                Kadhi Pakoda recipe is unique in that it’s a no-onion, no-garlic dish

Anchor Prishika is back with another delicious recipe today, sharing her own tried-and- tested version of a flavorful dish she first tasted 7-8 years ago during her visit to Panchkula, a city near Chandigarh. She recounts her visit to the Mansa Mata temple in Panchkula, where she was served a simple yet incredibly tasty Kadhi Pakoda during a community feast or bhandara. The dish made a lasting impression on her, and today she’s sharing that very recipe with us.

This Kadhi Pakoda recipe is unique in that it’s a no-onion, no-garlic dish, making it ideal for Jain followers and those observing fasts or religious festivals like Navratri. So, let’s dive into the ingredients and step-by-step preparation of this delicious recipe.

Ingredients for Kadhi Pakoda

Let’s first take a look at the ingredients required for the Pakoras (fritters) and the Kadhi

(yogurt-based curry):

For the Pakoras (Fritters):

• 300 grams of besan (gram flour)
• 1 tablespoon turmeric powder
• Salt to taste
• Ajwain seeds (carom seeds)

• Coriander and green chillies, finely chopped
• Kasuri methi (dried fenugreek leaves) for added flavor

• Ganesh Marka mustard oil for deep frying the pakoras

For the Kadhi (Yogurt Curry):

• 3 medium-sized tomatoes
• 3-4 green chillies

• 1 small piece of ginger (optional)
•  3 tablespoons of besan (gram flour)

•  200 grams of curd (yogurt)
•   3 tablespoons coriander powder

• 1 tablespoon cumin seeds (jeera)
• 1 tablespoon mustard seeds (sarson)

     For the Tadka (Tempering):

• Fresh coriander leaves, chopped
• Curry leaves

• 3-4 dry red chillies
• 1 tablespoon Kashmiri red chili powder (for vibrant color)
• 1 tablespoon ghee

• 2 tablespoons mustard oil (Ganesh Marka Mustard oil)

Step-by-Step Recipe for Kadhi Pakoda

Now that we have all the ingredients, let’s begin by preparing the Pakoras and then move on to the Kadhi.

1.  Preparing the Pakoras:

For the pakoras, we’ll need a smooth, medium-thick batter. Follow these steps to make the perfect pakoras.

1.      Mix the Ingredients:

• In a mixing bowl, take the 300 grams of besan (gram flour).
• Add turmeric, salt, ajwain seeds, finely chopped coriander, and green chillies.
• Add a pinch of kasuri methi for an aromatic
• Gradually add water to the mixture, stirring it to form a medium-thick The consistency should neither be too thick nor too runny – just perfect for shaping the pakoras.

2.      Frying the Pakoras:

• Heat a deep pan or kadhai with Ganesh Marka mustard oil. Ensure the oil is hot enough for deep
• Once the oil is hot, carefully drop small spoonfuls of the batter into the oil, forming round, bite-sized
• Fry them on medium heat until they turn golden brown and Make sure to fry them evenly.
• Remove the fried pakoras and drain them on a plate lined with paper towels to soak up excess

Note: Some people prefer lightly fried pakoras as they will be simmered in the Kadhi later. If that’s your preference, fry them for a shorter time.

Read More: Chilli Pickle Recipe: Prepare spicy Rajasthani green chilli pickle in 10 minutes

2.  Preparing the Kadhi:

Once your pakoras are ready, it’s time to prepare the Kadhi – a tangy and flavorful yogurt- based curry.

1.      Prepare the Yogurt Mixture:

• In a bowl, take 3 tablespoons of besan (gram flour) and mix it with 200 grams of curd (yogurt).
• Whisk it well to avoid lumps and ensure a smooth, flowing
• Add coriander powder, salt, and a pinch of turmeric. Mix well to form a smooth

Read More:- Prishika’s Delightful Bread Rolls Recipe Inspired by Her Childhood Memories and Perfect for Celebrating Special Occasions

2.      Cook the Kadhi Base:

• In the same kadhai (after draining most of the oil), leave a little oil for tempering.
• Add mustard seeds and cumin seeds and let them splutter.
• Next, add the tomato, green chili, and ginger paste to the Sauté this mixture well until the oil starts separating from the sides.
• Once the masala is well cooked, add the yogurt-besan mixture to the kadhai.
• Stir continuously to avoid curdling and bring the mixture to a boil.
• Simmer the Kadhi on low heat for 10-15 minutes, stirring occasionally. You will notice it thickening gradually.

3.      Add the Pakoras:

• Once the Kadhi comes to a boil and thickens slightly, add the fried pakoras to the curry.
• Let them simmer in the Kadhi for about 5-8 minutes, allowing the pakoras to absorb the flavors and soften slightly.
• Check the seasoning and adjust salt or spices as needed.

3.  Preparing the Tadka (Tempering):

No Kadhi is complete without a flavorful tadka, which adds both color and aroma to the dish.

1.      Heat the Tadka:

• In a small tadka pan, heat 1 tablespoon ghee and 2 tablespoons mustard oil. This combination adds a rich flavor and an inviting aroma to the Kadhi.
• Once the oil is hot, add curry leaves, dry red chillies, and Kashmiri red chili powder.
• Stir for a few seconds, ensuring that the spices release their flavors without burning.

2.      Pour the Tadka:

• Pour this sizzling tadka over the simmering Kadhi and immediately cover the pan with a lid to retain the flavors.

Serving Suggestions:

Your delicious no-onion, no-garlic Kadhi Pakoda is now ready to be served!

• Rice: This dish pairs beautifully with steamed basmati rice or jeera
• Chapati or Paratha: It can also be served with chapati or paratha for a wholesome
• Garnish with fresh coriander leaves and serve.

Prishika’s Taste Test:

Now, Prishika serves this delicious Kadhi Pakoda to her brother for a taste test. He takes a bite and is immediately impressed with the tangy, rich flavors of the Kadhi, perfectly balanced with the soft yet crispy pakoras.

The dish is a hit, and Prishika promises to share more such unique and tasty recipes in her next video. Until then, she bids her viewers goodbye, encouraging them to try this recipe at home and leave their feedback.

Final Thoughts:

This recipe is a perfect blend of simplicity and taste, ideal for special occasions like Navratri when people avoid onion and garlic in their meals. The tangy Kadhi, with soft pakoras and a rich tempering, creates a wholesome, comforting dish that is bound to please everyone at the table.

Feel free to tweak the spices to your liking, and don’t forget to try this with hot rice or fresh roti for the ultimate comfort food experience.

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