Pakoda kurma

Pakoda kurma is a popular Indian Side dish
Author :
Category :
Course :
Side dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


For pakoda:

3 tbsp - Channa flour

2 tsp - Rice flour

1 cup - grated Carrots

1 cup - chopped Onions

1/2 tsp - chilli powder

Few freshly chopped Coriander leaves

A pinch of baking soda


Ingredients for kurma:

2 - Onions

2 - Tomatoes

1/2 tsp - Turmeric powder

1 tsp - ginger- Garlic paste


Ingredients for grinding:

2 tbsp - Coconut

10 - Cashew nuts

2 - Green chillies

1 tsp - aniseed


  1. Method for preparing pakoda:
  2. In a bowl, mix the flour along with salt, powder and baking soda with sufficient water.
  3. Make a thick batter.
  4. Add the carrot, onion and coriander leaves. Mix them well.
  5. Heat oil in a pan, take small ball size amount from the batter and fry them well in medium flame until they turn golden brown.
  6. Drain them in kitchen towel and keep aside.
  7. Method for kurma:
  8. Heat 3 tsp of oil in a pan, add the onions. Saute till they turn translucent.
  9. Add the ginger-garlic paste and saute them well.
  10. Now add the chopped tomatoes, along with turmeric powder and cumin powder.
  11. Saute them until the tomatoes get cooked well.
  12. Grind ingredients for grinding to a smooth paste with sufficient water.
  13. Now add this with a little water and salt, allow it to boil until you get the thick consistency (adjust the water accordingly to your thickness).
  14. Finally, add the pakodas, garnish with coriander leaves.
  15. Tasty pakoda kurma is ready to serve.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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