THE GOURMETGharana Subscribe
Family recipeVegetarianMainHyderabadi

Kadhi Pakodi

Amma's notebook · Main course, page 5

Tangy curd and besan kadhi with soft gram flour pakodas.

Kadhi Pakodi, in Amma's handwriting (part 1 of 2)Kadhi Pakodi, in Amma's handwriting (part 2 of 2)
Amma's original (the recipe continues onto the next page). Tap to open full size.

Method

  1. Mix the curds with besan, hari mirchi paste, haldi, namak, dhania-zeera pd and adarak paste. Add water and strain.
  2. Bring the strained mixture to a boil, add kothmir and slit hari mirchi, then do the bhagar.
  3. Make a paste of besan, haldi, mirchi, namak and baking powder, fry pakodas and add them to the kadhi.

Amma's notes

  • Fried baigan slices or boondi can replace the pakodas.

Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.

More from this section of the notebook

Filmed · watch the video
Main course
Adrak Lehsun Chicken

Chicken marinated in lots of ginger and garlic with herbs and spices, then cooked in the same pan.
From the notebook
Main course
Basic Gosht

Amma's base for weeknight meat dishes: mutton pressure-cooked with onion and spices, then portioned and finished with any vegetable.
From the notebook
Main course
Bheja

Brain cooked gently with onions and spices, or in a dahi khorma.