Dapka Kadhi Pakora Recipe

Preparation time 10 minutes
Cooking time 20-25 minutes
Serving 2

For Kadhi

1 cup Curd, beaten
2 cups Water
Salt to taste
1 heaped tsp Degi red chilli powder
½ tsp Turmeric powder
1 tbsp Gram flour

For Pakode

1 cup Gram flour
⅓ cup Curd, beaten
¼ tsp Carom seeds
A pinch of asafoetida
½ tsp Turmeric powder (optional)
1 tsp Degi red chilli powder
Salt to taste
Water as required
2 tbsp Coriander leaves, chopped
½ tsp Baking soda
1 tsp Oil

For Tadka

2 tbsp Ghee
¼ tsp Fenugreek seeds
4 Dry red chilli
1 tbsp Coriander seeds, roughly crushed
½ inch Ginger, chopped
¼ tsp Asafoetida

For Garnish
Coriander leaves

See Recipe


For Kadhi

In a large bowl, add curd, water, salt to taste and whisk it properly.

Add degi red chilli powder, turmeric powder, gram flour and whisk everything properly to make sure there are no lumps, transfer this mixture into a kadai.

On medium flame keep stirring slowly.

Onces the kadhi start boiling, make small balls from the batter and drop them gently into the boiling kadhi.

Cook on medium flame until the dapkas start floating on the top.

Transfer the prepared tadka to the kadhi. Onces it gets thick.

Switch off the flame. Garnish it with coriander leaves.

Serve hot with rice.

For Pakode

In a large mixing bowl, add gram flour, curd, carom seeds, a pinch of asafoetida, turmeric powder, degi red chilli powder, salt to taste, water as required and mix everything well.

Make sure the batter is semi thick

Add coriander leaves. In a small bowl, add baking soda, oil mix it well and transfer this mixture into the batter and mix everything well.

For Tadka

In a pan, add ghee once it’s melted. Add fenugreek seeds, dry red chilli, crushed coriander seeds let it splutter.

Add ginger, asafoetida mix it well.

(Recipe By Ranveer Brar)

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