Apr 19, 2008

Recipe - Punjabi kadi/pakodon ki kadi/pakodi majjiga pulusu

Yogurt cooked with fritters and chickpeas


Kadi is very famous all over India. Each state, for that matter every household, in India prepares kadi with variations, Punjabi kadi, Gujarati kadi, Maharashtran kadi, South Indian kadi (Andhra majjiga pulusu) are all delicious and have distinctly different tastes.

Punjabi kadi is one of my favorites. Serves as a good meal in winters. Kadi and rice can be served just as a meal. As I am writing this my mouth is watering :-) I will add andhra majjiga pulusu recipe sometime in the future.

Kadi's main ingredients are yogurt and chickpea flour. Chickpea flour is low in fat and high in dietary fiber, a good source of protein. Yogurt has its own medicinal qualities. It is particularly useful for preventing antibiotic associated diarrhea.

Ingredients for kadi

  • Yogurt/Curd - 1 cup
  • Chickpea flour - 1/4 cup
  • Fenugreek seeds - 1/2 teaspoon
  • Fenugreek leaves - 1 tablespoon
  • Coriander powder - 1 teaspoon
  • Red chilli powder - 1/2 teaspoon
  • Turmeric - 1/2 teaspoon
  • Salt - 1 and 1/2 teaspoons (according to taste)
  • Dry red chillies - 2
  • Cilantro - 2 - 3 tablespoons
  • Water - 4 cups
  • Ginger - 1 tablespoon (grinded/minced)
  • Green chillies - 1 tablespoon Indian chillies (chopped)

Preparing Kadi:

Beat/mix yogurt, chickpea flour together.

Add turmeric, ginger, greenchillies, coriander powder, red chilli powder, salt and water, mix all of ingredients well.

Preheat a skillet with one teaspoon oil at a medium heat temperature. Add fenugreek seeds and red chilli. Roast the seeds, add fenugreek leaves and hing. Fry them for a minute.

Add the yogurt mixture. Let the kadi cook at medium heat for atleast 20 minutes. In the side you start making pakode, to save time.

Add pakode to kadi, let it cook for 5 - 10 minutes till the pakode get soft.

Garnish with cilantro. Serve hot with rice.

Ingredients for pakode/fritters:

  • Chickpea flour/Besan - 1 cup
  • Onion - 1 cup chopped length wise
  • Fenugreek leaves - 1 table spoon or kasoori methi - 1 tablespoon
  • Cumin seeds - 1/2 teaspoon
  • Sodabicarbonate - 1/4 teaspoon
  • Red chilli powder - 1 teaspon
  • Turmeric - 1/4 teaspoon
  • Salt - 1/2 teaspoon (according to taste)
  • Water - 3/4 cup (make a thick batter)
  • Oil - 2 - 3 cups (for deep frying)

Preparing pakode:

Mix besan and all the above ingredients expect oil for deep frying. Preheat oil in a pan and drop the dumplings/koftas slowly into the oil from the side of the skillet with a spoon. Fry the dumplings till golden brown. drain them on a paper towel and set aside.

Preparation time: 30 - 45 minutes
# servings: 4


I use vegetable koftas or lauki koftas as a replacement for onion pakode for variation.

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.