Kadhi (1)


  • Servings: 8
  • Difficulty: Average
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Pakoras (gramflour dumplings) cooked in a yoghurt gravy

  • 2 cups yoghurt
  • 6 tbsp. gramflour (reduce gramflour for a thinner gravy)
  • 2 tbsp. ghee
  • 1 tsp. red chilli powder
  • ½ tsp. turmeric
  • Salt to taste
  • 3 mediun small potatoes
  • 3 small onions

The Pakora (If you wish to make them at home. I used store bought pakoras)

  • ½ cup Gramflour
  • A pinch soda bi-carb
  • Salt to taste
  • ¾ tsp. Ajwain
  • 1 tsp. Kasoori methi (fenugreek)
  • 1 ½ tsp Ginger
  • 5 Green chillies
  • Ghee to deep fry


  • 2 tsp. ghee
  • 1 tsp. cumin seeds
  • ¼ tsp. fenugreek seeds
  • ¼ tsp. mustard seeds
  • 4 whole red chillies
  1. Whisk the yoghurt in a bowl, add gramflour, red chillies, turmeric and salt.
  2. Peel, wash and cut potatoes ad onions into ¼ inch thick roundels.


  1. Scrape, wash and fine chop ginger.
  2. Remove stems, wash and chop finely green chillies.
  3. Sieve gramflour and soda bi-carb together, add ajwain, kasoori methi and enough water to make a thick batter.
  4. Add the remaining ingredients and mix well.
  5. Heat ghee in a kadhai, make 1 ½ inch dumplings and deep fry until golden brown.
  6.  Remove and keep aside.


  1. Heat ghee in a vessel, add the yoghurt mixture and four cups water and stir well, bring to a boil, reduce to low heat and simmer for 8-10 minutes, stirring from time to time to prevent yoghurt from curdling.
  2. Add potatoes, bring to a boil, reduce to low heat and simmer for 8-10 minutes.
  3. Then add the onions and simmer until potatoes are cooked.
  4. Now add the Pakoras and stir for 2 minutes.
  5. Adjust the seasoning.  Allow the kadhi to simmer.
  6. Meanwhile, to prepare the tempering, heat ghee in a frying pan, add all the seeds and sauté over medium heat until cumin begins to crackle.
  7. Add red chillies, stir and remove.
  8. Bring the summering kadhi to a boil, pour on the tempering and stir.
  9. Remove to a bowl and serve with boiled rice.


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