A recipe for Kadhi Chawal, the favourite comfort food of India, is shared by the guests invited by Chef Pallavi. Actress Amrita Prakash’s mother Mrs Prakash shares her recipe of Kadhi-pakoda which combines the yoghurt-based kadhi with fried pakodas. This scrumptious kadhi-pakoda eaten with hot rice is just heavenly.
Kadhi Chawal

- Indian


- 1-2

Cooking Time

-22-25 Min


- Medium

Preparation Time

- 10-12 Min


  • FOR Kadhi Chawal
  • 200 grams gram flour
  • 400 grams curd
  • 3 tbsp oil
  • 1/4 tsp asafoetida and 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds and 1/2 fenugreek seeds
  • 10 black peppercorns
  • 10 curry leaves
  • 4 green chillies
  • 3 whole red chillies
  • salt and water
  • FOR fritters
  • 200 grams gram flour
  • 1/4 tsp turmeric powder
  • 2 chopped green chillies
  • 1 tsp red chilli powder
  • 1-inch ginger
  • 1 chopped onion
  • 100 grams of spinach
  • Chopped coriander leaves
  • Oil for frying
  • salt and water
  • FOR tadka
  • 1/2 tsp mustard seeds
  • 1 chopped green chilli
  • 3 whole red chillies
  • 1/2 tsp red chilli powder
  • Oil
  • For garnish: Coriander leaves


  1. 1

    In a bowl, add curd, gram flour and prepare a batter Add water as required and mix.
  2. 2

    In a heated pan, add oil, asafoetida, cumin seeds, fenugreek seeds Add black peppercorns, curry leaves, green chillies, whole red chillies.
  3. 3

    Add turmeric powder, gram flour batter and keep stirring it until it boils Add water, salt as per taste and keep stirring it.
  4. 4

    In another bowl, add gram flour, turmeric powder, red chilli powder Add finely chopped ginger, green chillies, salt as per taste Add chopped onion, spinach and mix.
  5. 5

    Add chopped coriander leaves, water as required and mix again In a heated pan, add oil and deep fry the fritters Add the fried fritter in the kadhi and mix.
  6. 6

    For tadka, heat the oil in a pan Add mustard seeds, chopped green chilli, whole red chillies, red chilli powder and pour the tadka on the kadhi.
  7. 7

    Garnish with coriander leaves and serve it hot with rice.
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