Mar 252012

I wanted to try something new with oats for my Day 3, Blogging Marathon’s “Whole grain dishes” theme. As its so hard for me to just follow a recipe without adding a personal spin to it, I was searching for many oats recipes where I can personalize, and ended up with nothing interesting to make. I wondered if there were recipes for oats pakora kadhi. After seeing there weren’t such a recipe I decided to give it a try. Pakora Kadhi is a Punjabi specialty and my husband’s favorite North Indian gravy. It’s traditionally made with besan(gram flour) and buttermilk. It’s very easy to make and yet very delicious. I made the pakoras not just with besan but also with oats. The oat pakoras were so crunchy and tasty and I deliberately didn’t add salt to the pakora batter for two reasons, one it will absorb less oil, and two it will finally end up in the kadhi. But to my surprise, my daughter didn’t mind the unsalted pakoras and was munching them as I was frying with ketchup and I had to rush making my kadhi so I can take pictures of the kadhi with the pakoras. To make this dish even more healthier, I substituted the regular buttermilk with Kefir. I know many of you must be wondering what is Kefir. It’s cultured yogurt but has about 14g of protein in just 1 cup. I found this in my local whole foods store and have tried substituting kefir for recipes that call for sour buttermilk like rava dosa, rava idli etc. It’s super yummy in these recipes and I’m sure will taste good with other recipes that requires buttermilk. For more information about Kefir and its benefits click here. The oat pakora kadhi was super tasty and liked by my entire family and I personally felt really good converting the regular kadhi in to a very healthy version.

Ingredients :

Besan –1 1/2 cups

Oats — 1/2 cup

Kefir/Sour Butter milk — 4 cups

Potato — 1 small

Cumin seeds (Jeera) — 1 tsp

Fenugreek seeds (Methi seeds) –4 nos

Asafetida (hing) — 1/4 tsp

Water — 2 cups

Whole red chillies –3

Baking soda — 1/8 tsp

Kalonji (nigella seeds) — 1/2 tsp (optional, I didn’t use it)

Onion –1 medium (finely chopped)

Green chillies –2

Ginger — 1/4″ piece

Red chilli powder — 1/2 tsp

Turmeric powder — 1/2 tsp

Mustard seeds — 3/4 tsp

Coriander leaves –finely chopped for garnishing + 2 Tbsp for pakoras

Curry leaves — few (cut in to bits)

Kasoori Methi (dry fenugreek leaves) — crushed for garnishing

Ghee –1 Tbsp

Oil for frying

Salt to taste

Procedure :

1. Wash oats in water and drain the water. Leave the drained oats in a bowl for about 30 minutes. In a bowl, add 1 cup kefir/buttermilk, pinch of chilli powder, pinch of turmeric powder,1/2 of chopped onions, finely chopped potatoes, cumin, coriander leaves, oats, 1/2 cup of besan and mix in to thick paste. (Note: I didn’t need water but if your batter is too thick by all means add very little water to make it a thick paste.)

2. Heat oil for frying. When the oil is hot, with a spoon make pakoras with a tbsp of batter for each pakoras. The pakoras will puff up and start floating on top. Flip once in a while for even frying on both sides. Once they turn golden brown, strain them in a paper towel to remove excess oil.

3. Fry onions in oil till golden brown, transfer in to a bowl and keep aside. Grind green chillies and ginger in to fine paste. In another bowl, add 3 cups of kefir/buttermilk, 2 cups of water, 1 cup of besan and ginger-green chillies paste. Whisk well without any lumps.

4. In a kadai, add a tbsp of ghee add mustard seeds and let it splutter. Add 3 red chillies, Jeera (cumin seeds), fenugreek seeds, asafetida(hing), curry leaves and the buttermilk mixture. Add turmeric powder and whisk well till the besan cooks. Once the mixture froths up and doesn’t bubble in the sides then the mixture is cooked. Add salt and turmeric powder and adjust the consistency with water.

5. Add the pakoras in to the buttermilk mixture. Garnish with coriander leaves and Kasoori methi (dry fenugreek leaves) and before serving sprinkle fried onions on top. Serve hot with rice or roti, I prefer it with rice.

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Mix all the ingredients to make pakoras in to a thick paste.

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Fry the pakoras in oil. Make the kadi as per steps 3 and 4. Enjoy with roti or rice!!!

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  26 Responses to “Oats Pakora Kadhi”

  1. That really is a twist! Never heard of oats pakoda. Looks nice!

  2. lovely twist…and the pic looks super fantastic

  3. Wow that’s really fantastic..I like the twist and the fact that you get to sin too with fried pakodas..:)

  4. love this kadhi dear. I love the twist that this recipe has.

  5. what a pretty presentation and they do look yummy!

  6. oat pakodas sound so tempting! love the kadhi too!

  7. What a lovely twist to a traditional recipe.

  8. Thanks Jayashree.

  9. I love kadhi a lot & generally make the plain one minus the pakodi’s.. these look lovely..should try them 🙂

    Ongoing Event : I’m The Star

  10. first time here….
    kadhi with oat pakora sounds healthy and delicious 🙂

  11. Very innovative. If it was me preparing this the pakodas would have disappeared into my tummy first and none would be left foe the khadi..

  12. That is so very innovative! Looks delicious!

  13. Love the oats pakoda twist. Interesting!

  14. super new twist to the Kadhi Pakoda.. this is a must try 🙂 Have you used Rolled Oats or STeel cut Oats, Jayanthi !

    Sizzling Tastebuds
    Event : Holi Fest – Colourful Palette
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  15. Lovely twist… and a healthy deep fried dish ..

  16. Jayanthi you are making my favorite recipes more interesting and healthy this one is just superb yummm.

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