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  • Cheyenne

Kadhi Pakoda



3 cups plain yogurt

1 cup besan

1 onion, finely chopped

1 tbsp oil

1 tsp red chili powder

1 tsp turmeric

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp coriander powder

2 dried red chilis

Salt, to taste

1 ½ cup water


½ onion, chopped into strips

½ potato, cut into small pieces

½ cup besan

1 tsp red chili powder

1 tsp turmeric

1 tsp garam masala

Salt, to taste




  1. In large bowl, combine yogurt, besan, red chili powder, turmeric, and salt.

  2. Wisk batter smooth and add water. Mix

  3. In pot, heat oil. Add mustard and cumin seeds, dried red chilies, and coriander powder

  4. Add onion and cook until translucent

  5. Once onions are cooked, add batter and turn heat to medium low

  6. Stir occasionally and allow to cook 30 minutes. Gravy should turn deep yellow color


  1. In large bowl, add onion, potato, red chili powder, turmeric, garam masala, salt, and besan. Combine

  2. Slowly add water. Amount will vary. Batter should just stick to onions and potatoes

  3. Heat about 1” oil and drop half dollar size batter into oil.

  4. Fry pakoda’s until golden and crispy. Keep on paper towel when down to soak excess oil

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