Kadhi or Spiced yogurt soup with chickpea dumplings
Prep time
Cook time
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Kadhi Pakoda or chickpea dumpling cooked in a smooth light yogurt gravy that's been tempered with the most delicious, fragrant spices. The quintessential comfort dish of most North Indians and Sindhis, people all over India have now come to love this bowl of chickpea flavored yogurt.
Recipe type: Main
Cuisine: Indian
Serves: 4
  • Besan -1/2 cup
  • Onion chopped very finely..1 small
  • Green chillies..2 chopped fine, deseeded.
  • Ginger grated ¼ inch
  • Coriander leaves chopped, handful .
  • Seasonings:
  • Salt acc to taste
  • Kashmiri lal mirch 1 tsp
  • Dhania powder ½ tsp
  • Turmeric powder ½ tsp
  • Chaat powder ½ tsp
  • Baking Powder - ½ tsp
  • Whole spices:
  • Jeera or cumin ½ tsp
  • Saunf or fennel ½ tsp
  • Ajwain or Carom seeds ½ tsp
  • Kaali jeera or Nigella seeds ½ tsp
  • Oil to deep fry the dumplings.
  • 2. To make the KADHI or SPICED YOGURT SOUP :
  • Besan or chickpea flour - 4 tbsp
  • Curd 1 cup
  • Water 1.5 cups
  • Onion sliced long, ½ an onion
  • Ginger grated - ½ tbsp
  • Garlic chopped fine - 1 tbsp
  • Oil 1 tbsp
  • Whole spices:
  • Hing or asafoetida, a pinch
  • Kashmiri lal Mirch powder 1 tsp
  • Turmeric powder 1 tsp
  • Salt as per taste
  • For tempering:
  • Jeera cumin seeds
  • Fennel or saunf
  • Fenugreek seeds or methi dana
  • Mustard seeds or sarson,
  • Corainder seeds or dhania , 1 TSP each
  • Red chillies 2
  • Green Chili, whole 1
  • Curry leaves - 20
  • Oil - 1 tbsp
  1. To make the Pakodas or CHICKPEA DUMPLING:
  2. Mix everything well with a little bit of water till it forms a batter of dropping consistency. Not too thin. Should form little sphere of around 1 inch.
  3. Leave it aside for 15 mins.
  4. Heat up a kadhai with oil, once the oil is hot, drop spoonfuls of the batter into the oil, fry till golden brown, remove with a slotted spoon and drain on a paper towel. Keep aside till needed.
  5. Remember to fry on medium heat to ensure the pakodas are cooked through.
  6. Also, test with a little batter first. It should rise up immediately with a sizzle when you put it into the hot oil.
  7. Oil should be just bubbling, but not smoking.
  9. Begin by whisking together the curd, besan and the masala powder in a bowl.
  10. Whisk till mixed uniformly and it looks smooth.
  11. Then add the water to it and whisk again. Keep aside.
  12. Heat up a cauldron. Once hot, add some oil, add in the whole spices.
  13. After the spices are cracked, add in the hing, the ginger,garlic and saute for 1 min.
  14. Add the onion, saute for 2 mins.
  15. Add in red chillie powder.. fry very well for about 2 mins till the onion becomes fragrant and light brown.
  16. Now stir in the besan curd mix to it and let it come to a boil.
  17. Reduce to low flame and let it simmer for 15-20 mins till thick.
  18. Add the reserved pakodas or dumplings to it and cook for a further 5 mins till it reaches the correct consistency and the pakodas soak up the goodness of the kadhi.
  19. For TEMPERING:
  20. Heat some oil in a small pan or tempering spoons ( found easily in India).
  21. Once hot, add all the ingredients listed under Tempering. Start with Red chillies, Curry leaves, Green chillies, Mustard seeds, Fenugreek seeds, Coriander, Cumin and Fennel.
  22. Let it cook for 1 min till fragrant.
  23. Pour immediately over the kadhi and cover with a lid immediately.
  24. Rest for 10 mins before serving with hot steamed rice or Poori.
Recipe by La Petit Chef at http://lapetitchef.in/2016/03/kadhi-or-spiced-yogurt-soup-with-chickpea-dumplings.html