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kathal kadhi recipe | jackfruit kadhi recipe
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Kathal Kadhi Recipe | Jackfruit Kadhi Recipe

Kathal Pakoda Kadhi is a flavorful North Indian dish made with jackfruit fritters simmered in a spiced, tangy gram flour and yogurt-based curry.
Course Curry
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 152kcal
Author Garima Dublish

Ingredients

For Kathal Pakoda:

  • 2 cups raw jackfruit / Kathal (boiled and shredded or finely chopped)
  • 1 cup Besan / Gram Flour
  • 1 tsp Ginger Paste
  • 1 Green Chilli (finely chopped - optional)
  • ½ tsp Red Chili Powder
  • ¼ tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • ½ tsp Garam Masala
  • ¼ tsp Ajwain / Carom Seeds
  • 1 pinch Baking Soda
  • 1 tsp Salt (adjust as per taste)
  • Water as needed (to make a thick mixture)
  • Oil for deep frying

For Kadhi:

  • ½ cup Besan / Gram Flour
  • 1½ cups Curd / Dahi (preferably sour curd)
  • 4 Cups Water
  • 1 tbsp Oil
  • 1 pinch Asafoetida / Hing
  • ½ tsp Fenugreek Seeds / Methi Dana
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chili Powder
  • Salt to taste

For Tempering / Tadka:

  • 2 tbsp Ghee
  • 1 pinch Hing / Asafoetida
  • 2 Dried Red Chilies
  • ½ tsp Kashmiri Red Chilli Powder

For Garnish (Optional):

  • 1 tbsp Fresh Coriander Leaves (finely chopped)

Instructions

  • Peel and cut raw jackfruit into small pieces. Rinse, then pressure cook with salt and turmeric for 1 whistle. Let pressure release naturally and drain excess water.
  • Mash boiled jackfruit in a bowl. Add besan, ginger paste, spices, carom seeds, baking soda, and salt. Mix well. Add minimal water if needed. Shape into small balls.
  • Heat oil in a kadhai. Drop jackfruit balls in batches and fry until golden brown and crisp. Drain on paper towels and set aside.
  • Whisk besan, curd, turmeric, red chili powder, salt, and water until smooth and lump-free.
  • Heat oil in a pot. Add hing and fenugreek seeds. Once aromatic, pour in the kadhi mixture. Stir continuously until it boils. Simmer for 15–20 minutes on low heat.
  • Add fried pakoras to the kadhi. Let them simmer for a few minutes to soak up flavors.
  • Heat ghee, add hing and dried red chilies. Turn off the flame and add Kashmiri red chili powder. Pour tadka over the kadhi.
  • Garnish with chopped coriander leaves. Serve hot with steamed rice, jeera rice, or plain vermicelli.