Pakoda Kadi - Chhatisgargh Special

Today we are visiting Chhatisgarh which is located in Central India and its a 10th largest state.Earlier Chhatisgarh was part of Madhya Pradesh and in November 2000 it was formed as state with Raipur as capital.

Coming to the cuisine its categorized under tribal and non tribal recipes.The tribes of Chhatisgarh use various types of fruits available in the forest area.Red any chutney is a famous dish among the tribal community.

Non tribal use a wide variety of lentils and rice.A lot of kadi recipes and sweets like bafauri,kusli are popular among the non tribal.

Today's recipe is also one such delicious kadi recipe tried from here.This kadi came out so delicious and perfect with rice.Here goes the recipe.....................

Basic Information

Preparation Time ~ 15 minutes
Cooking Time ~ 30 minutes
Serves ~2-3


For the Pakoda

Chickpea flour/Besan/kadalamaavu3/4 cup
Red chilly powder/milagai podi1/2 tsp
Baking sodaa pinch
Wateras needed
Oilto fry

For the Gravy
Onion(chopped)1(medium size)
Tomato(chopped)1(medium size)
Green chilly/pachamilagai2-3
Red chilly powder/milagai podi1/2 tsp
Coriander powder/dhaniya podi1/2 tsp
Turmeric powder/manjal podi1/4 tsp
Salt1 tsp
Coriander leaves1 tbs(chopped)
Oil1 tbs
Cumin seeds/jeeragam1/2 tsp

For the kadi batter

Chickpea flour/Besan/kadalamaavu2 tbs
Red chilly powder/milagai podi1/4 tsp
Turmeric powder/manjal podia pinch
Water1-11/2 cups
Yogurt/thayir(whisked)1 1/4 cups


Mix the given ingredients for pakoda in a bowl and slowly add the water.Make a batter out of it which should be slightly thinner(like dosa batter).
Heat a pan with oil and drop the batter into the hot oil and deep fry it till it becomes golden.

Remove it from the oil and drain it on a paper towel.
Mix the given ingredients for the kadi batter in a bowl and keep it aside.

Heat a pan with oil,crackle the cumin seeds,add in the onion and green chilly,saute it until transparent.Then goes in the chopped tomato,cook it till mushy.Add in the spice powders and give it a mix.

Now add in the yogurt mixture and let boil for 5 minutes,now add the fried pakodas and let it simmer for another 5 minutes.Finally sprinkle the chopped coriander leaves and put off the flame.Let it stand for 10-15 minutes to get the pakoda soaked well.

Serve it with rice.


  • The batter for the pakoda should be slightly thinner like dosa batter.Initially it is crispy but after soaking in the gravy it becomes soft.
  • Here I used slightly sour yogurt to get a nice tangy taste.
  • If the yogurt is too thick add little more water to adjust the consistency.


This kadai is so simple and yummylicious!!

The pics look so delicious Nalini.Would love to try it out...

loved the recipe .. delicious. click.

Oh god, am in love with your beautiful kadi..Very catchy and i couldnt take my eyes from that delicious kadi.

Yummy kadi....tempting pics nalini

Wow so many types of kadhis from this state.. Good one and neatly composed pictures as well.

Another kadhi for the day! Looks delicious. I like the green board in your pictures. Nicely presented.

Pakoda kadhi is a favorite in my house. Yours turned out great. I feel like I need to make some soon.

my favorite, i love this kadhi...this is nice

very pretty looking kadhi Nalini

This type of kadhi with pakodas are in every cuisine and they go by different name. Your version looks absolutely inviting...

beautifully composed and well captured..have always loved the way you click!..a yum kadhi.

That is such a yummy kadhi. Lovely presentation Nalini.

Delicious kadi :) wow super amazing

drooling here!!! so hearty and so tempting kadhi

How tempting your clicks are! Looks really good :)

the varieties of kadhi are so varied and all look too good

It is raining kadhi's for Jharkhand. Super delicious pictures!! :)

Tempting kadhi.. Same pinch as I made it too..

That's one tempting bowl of kadhi there.

Wow Nalini, this surely looks so yum!..I have made punjabi pakoda curry, though not this way...

kadi pakoda is my fav , gosh i am craving for it now.....

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