Serves 5

2 cup beaten slightly sour curds 1 tbsp. coriander leaves finely chopped
2 tbsp. gram flour 1 tsp. ginger mashed
1 tbsp. desiccated grated coconut 1/2 tsp. turmeric powder
1 tsp. garlic crushed

For pakodis

1/4 cup gram flour 2-3 pinches turmeric powder
1/2 tsp. green chillies finely chopped salt to taste
1 tbsp. coriander leaves finely chopped oil to deep fry
1 pinch sod bicarb

For seasoning

2 tbsp. oil 1/2 tsp. mustard seeds
1 red chilli broken 2 stalks curry leaves
1/2 tsp.cumin seeds


For pakodis

  1. Mix all ingredients except oil.
  2. Add enough water to make a thick batter.
  3. Drop a few lumps at a time in hot oil.
  4. Deep fry till golden.

For kadhi

  1. Grind garlic, ginger together, to a smooth paste.
  2. Beat curds till smooth.
  3. Add 2 cups water and gram flour.
  4. Beat again till no lumps are left.
  5. Strain through a sieve.
  6. Add roasted coconut, ginger-garlic paste and salt.
  7. Put to heat, stirring continuously, till boiling starts.
  8. Once boiling, simmer on low for 5-7 minutes.

To proceed

  1. Heat oil in a small pan, add seeds, and allow to splutter.
  2. Add chilli and curry leaves, stir, and pour onto hot kadhi.
  3. Add bhajiyas, stir and cook further for 2-3 minutes.
  4. Garnish with finely chopped coriander leaves.
  5. Serve hot with kushkha.
Nutrient Composition Per Serving
Energy (Kcal) 227 Carotene (μg) 442.07
Protein (g) 3.95 Vitamin C (mg) 8.61
Carbohydrate (g) 8.97 Mg (mg) 20.92
Fat (g) 19.51 Na (mg) 24.35
Fibre (g) 0.34 K (mg) 146.56
Minerals (g) 0.81 Mn (mg) 0.21
Calcium (mg) 77.6 Zn (mg) 0.24
Phosphorus (mg) 88.77 Cr (mg) 0.002
Iron (mg) 0.85


Avoid using pakori in kadhi.