Serves 5

200 gm yoghurt 05 gm turmeric
500 ml water salt to taste
75 gm gram flour


10 ml oil 05 gm red chilli powder
03 gm cumin seeds 10 gm fresh coriander leaves
02 gm asafoetida


100 gm gram flour water
05 gm turmeric oil for deep frying


  1. Chop coriander leaves. Make a thick batter with the ingredients for the pakodas.
  2. Whisk together the yoghurt, gram flour, turmeric, water and salt. boil on a medium flame for 20 minutes.
  3. Temper the yoghurt kadi by heating oil and adding all the tempering ingredients in the order mentioned.
  4. deep fry small portions of the batter in oil until golden and soak them in water.
  5. Add the soaked pakodas to the kadi and serve garnished with coriander leaves.
Nutrient Composition Per Serving
Energy (Kcal) 328.85 Carotene (µg) 244.9
Protein (g) 10.73 Vitamin C (mg) 4.31
Carbohydrate (g) 27.82 Mg (mg) 57.65
Fat (g) 19.5 Na (mg) 49.48
Fibre (g) 0.56 K (mg) 386.4
Minerals (g) 1.64 Mn (mg) 0.472
Calcium (mg) 103.6 Zn (mg) 0.752
Phosphorus (mg) 193.1 Cr (mg) 0.001
Iron (mg) 2.45


Avoid adding pakori to the kadi. If pakori is added the add cabbage and onions to the batter and then fry it. Drain the excess oil with tissue.