Kadhi Pakora

Kadhi is a very popular dish which is made differently from state to state. It’s filling and savoury, with a little tangy twist.

This recipe will teach you how to make yummy vegan kadhi by using peanut curd.

Preparation Time: 1 hour



  • Besan flour
  • Ajwain
  • Sliced onion
  • Chopped curry leaves
  • Chopped cilantro
  • Chilli powder
  • Salt
  • Oil


  • Peanut Curds
  • Besan Flour
  • Turmeric Powder
  • Oil
  • Dhania
  • Jeera
  • Finely Chopped Garlic
  • Thinly Sliced Onion
  • Amchoor Powder
  • Roasted Red Chillies
  • Salt


For the Pakoras:

  • Mix everything with some water to make a thick batter.
  • Heat oil and drop spoonfuls of the batter.
  • Deep fry while occasionally turning over, until crispy and golden brown.
  • Drain on tissue paper and keep aside to cool.

For the Kadhi:

  • Make a thick batter by whisking together besan, peanut curds and turmeric powder.
  • Heat a spoon of oil in a pan.
  • Add whole jeera and dhania and stir for a few seconds, allowing them to crackle.
  • Add the finely chopped garlic and stir.
  • Add the thinly sliced onion and stir fry until the onion is translucent and lightly browned.
  • Pour in the peanut crude-besan batter and stir well.
  • Add amchoor powder and salt and mix well.
  • Adjust thickness of the sauce with a little water.
  • Add the dry roasted red chillies and simmer.

How to proceed:

  • While the sauce is simmering, add the deep fried pakoras.
  • Mix for half a minute and turn off the heat.
  • Optionally season with toasted mustard seeds, dhania, jeera and curry leaves.
  • Serve over hot, steamed rice.

This recipe comes from Susmitha Subbaraju at blog.veganosaurus.com