READY IN: 50mins
Recipe by eatrealfood

This goes very well served with gramflour dumplings in them - the kadhi here imparts a tangy spiciness to the pakodas. You may opt to add about a teaspoon of sugar to reduce the tanginess if you prefer. Also, this recipe does not make any pretensions about being an "authentic gujarati dish" - it is, as I know it to be, a generic Indian dish that can be adapted to suit the tastes of whoever it is who is enjoying it.

Top Review by HappyBunny

Delicious! I left out the asafoetida and used 3 cups of water. My four year old loved it and has asked for it again tomorrow! Thanks Varsha for another fabulous recipe :)

Ingredients Nutrition


  1. Place gram flour in a deep mixing bowl.
  2. Add yoghurt and water, and whisk until smooth.
  3. Stir in salt, ginger, garlic and chilli.
  4. Heat ghee in a saucepan.
  5. Add the seeds and rest of ingredients.
  6. Stirfry until onions soften.
  7. Pour in yoghurt mixture and bring to boil while stirring.
  8. Turn down to simmer for 10-15 minutes, garnish and serve.
  9. Optional: Add pakodas (dumplings) before serving.

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