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Kadhi Pakodi/Pakora

Kadhi Pakodi recipe from Uttar Pradesh, Instant Pot and Stove-top recipe included. How to make delicious Kadhi a yogurt based soup recipe with (pakodi) chickpea fritters.  
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner, Lunch, Main
Cuisine: Indian, North Indian, Uttar Pradesh
Keyword: Chickpea flour recipes, dahi recipes, Kadhi, Kadhi Pakora, Vegetarian, Yogurt recipes
Servings: 4
Author: Swati


For Pakoda/Fritters

  • 1/2 Cup Chickpea Flour
  • 1/4 tsp Caraway Seeds/Ajwain
  • 1/2 tsp Salt
  • Water to make the batter

For Kadhi

  • 2 Cups Yogurt/Dahi/Curd preferably sour
  • 1/2 Cup Chickpea Flour
  • 1/2 tsp Turmeric Powder
  • Salt as per taste
  • 4-5 Cups Water or as required
  • 1 Onion (Medium) finely chopped
  • 4-5 Garlic Cloves
  • 1 Green Chilli
  • 1.5 tsp Cumin Seeds
  • 1 tsp Fenugreek Seeds
  • 1/2 tsp Asafoetida/Hing
  • 2 tbsp Mustard Oil/Vegetable Oil


Make Pakodi

  • In a bowl add caraway seeds with besan and salt. 
  • Add little water to mix the batter. The batter should be thick than the cake batter. Beat the batter for 4-5 minutes till you get fluffy batter.
  • Take water in a bowl and drop a tiny potion of batter. If it floats on top, batter is ready for making fritters.
  • Keep aside the batter of 5-10 minutes. Meanwhile heat oil in a kadhai to fry the pakodi.
  • Drop tiny portions of batter in hot oil and fry till golden in color. Do not fry on high flame else pakora will stay raw from inside.
  • Once done, take out on kitchen towel and keep aside.

Make Kadhi

  • Soak Fenugreek seeds in water fro 5 minutes. Just before using for kadhi preparation drain water from the seeds and dry these on a kitchen towel. This way seeds won't turn black while sauteing and also won't splatter when we add wet seeds to oil in  pot.
  • In  a mixing bowl, add yogurt, chickpea flour  and salt. Mix together, till no lumps remain. Add water and mix well. Ensure no lumps are there in the mixture.

Kadhi in Instant Pot

  • Switch on the SAUTE MODE of Instant Pot on and set the timer to 10 minutes.
  • When the display shows hot, add oil in the inner pot. Add asafeotida , whole red chilli and fenugreek seeds.
  • Add finely chopped or coarsely crushed garlic and green chilli. You can also finely chop garlic.
  • Add finely chopped onions and fry till onions are translucent. Cancel the saute mode.
  • Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes. set the SAUTE mode ON again, set time to 5 minutes.
  • Keep stirring kadhi for another 2 minutes. Wait till it gets a boil. This will take another 5 minutes.
  • Stir again and cancel the  SAUTE Mode, cover the lid and set the SOUP Mode ON. Keep the Pressure on LOW and set timer for 12 minutes.
  • Once the timer goes off, wait for 2-3 minutes and then do a manual quick release(QRP).  Check the thickness of Kadhi.
  • If the Kadhi is thin as your liking, cook Kadhi for another 5 minutes on high. If the Kadhi is thick, add around 1/4 or more warm water to kadhi and mix. Add Pakodi to kadhi.

Kadhi on Stovetop

  • Take a heavy bottomed kadhai, add ghee/oil to it. When the oil is hot enough add hing, fenugreek seeds, garlic and green chillies.
  • Add finely chopped onions and fry till onions are translucent. 
  • Add the yogurt and chickpea mixture slowly into the pot, and stir it continuously for 2-3 minutes., till a boil comes. Lower the flame to minimum.
  • Cook Kadhi for another 20-25 minutes or till it thickens. Keep stirring in between. Add pakodi to kadhi.

Prepare the tempering

  • In a pan add mustard oil/desi ghee. When the oil is hot enough add a pinch of hing, cumin seeds and 1 whole red chilli(optional). 
  • When the seeds crackle, add finely chopped garlic, saute till light brown, add red chilli powder. Saute for a few seconds and add tempering to Kadhi.
  •  Close the Lid of Instant pot or cover kadhai for few minutes till the aroma of tempering infuses in Kadhi. 
  • Serve hot with a tsp of  Desi ghee added, ith Steamed Rice or Chapatis!!


I use Mustard Oil for Making Kadhi for that..
  • When the display shows hot, add mustard oil in the inner pot. Heat the oil for another 1-2 minutes or till it's smoking point.
  • You can use any  vegetable oil/desi ghee for making Kadhi. 
Adding water to the yogurt and chickpea mixture  depends on the thickness of yogurt and and chickpea flour. Add 4 cups water to 2 cups of yogurt and adjust afterwards as required.
Skip Onion and garlic to make it no-onion no-garlic recipe.
To make it gluten-free, skip asafeotida.