Shital's-Kitchen: Dahi Pakodi

Friday, April 5, 2013

Dahi Pakodi

Dahi Pakodi is another form of chaat food. Chaat means to lick! A Finger licking food that is combination of sweet, spicy and tangy flavors. Specially in summer, chilled yogurt dishes are not only delicious, but really soothing.

Dahi Pakodi is a good and a quick substitute to dahi wada. Wada is usually made of urad/ lentils which need to be soaked overnight and ground in a grinder before it is fried. But, Pakodi is a deep fried ball made of whole wheat flour and chickpea flour and is quick and instant. Fried and soaked pakodis can be covered and refrigerated until it is served or taken to a potluck.

So look at your calendar and see when you have your next party! :) 
Here was my table-scape for our Spring/Easter party!

Mix 2 cups whole wheat flour and 2 tbsps. of chickpea flour/besan.
This will make a platter full of pakodis. 

Whisk with around 1 3/4 cup water to make a thick batter.

I like to use a hand blender to make a smooth lump-free batter.

Add a tbsp of salt, 1 tsp. baking soda and 1 tsp chilli powder. Mix well.

Prepare a large container with 4-5 cups room temperature water to soak fried pakodi

Heat oil in a frying pan. Take 1 tsp. of batter and drop it gently in hot oil. Be careful not to splatter oil on your hand.

Make individual pakodis. As you drop in the dough, it settles at the bottom of the pan. The batter doubles in size and floats on the oil. Fry them for 3-4 minutes till they turn golden brown and are cooked thoroughly. 

Toss them immediately in a container containing water. Soak till they get soft and lighter in color.
You can continue frying the next batch while these soak.

Keep a serving platter ready to assemble soaked pakodis.
I love this one!!

Soak pakodis well for 4-5 minutes.

Gently remove few in your palm.

Using another palm, squeeze out excess water to flatten them. Be careful not to break them, and if you accidentally do, do not worry, all your flaws will be covered soon.

Lay out squeezed pakoris on the platter.

Pour plain, whisked, smooth yogurt over pakodis. Sprinkle salt, cumin powder and red chilli powder.

Spread sweet date and tamarind chutney and garnish with freshly chopped cilantro.

Make individual batch in serving plates by placing 4-5 soaked and squeezed pakodis. Pour whisked plain yogurt. Sprinkle salt, cumin powder and red chilli powder. 
Garnish with sweet chutney and cilantro.

My new set of matching plates to go with the platter :)

 Top it with some mint chutney!

Enjoy Soft, Chilled Pakodis!!


  1. Just made these...turned out amazing! Thank you! :)

  2. Can i make the pakodis ahead of time..if yes then do i soak it immediately after frying or later..thanks

    1. Yes, you can make pakodis ahead of time. I make them a day ahead, soak in water squeeze it and arrange in a serving plate. I then cover the plate with plastic wrap and refrigerate it. Cover it well to prevent drying out. Just before serving, pour yogurt and chutnies. It is very easy and quick chaat. I make this very often and everyone loves it.

      Hope you like it too!
      Happy cooking,

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  4. Hi Shital your Dahi Pakodi looks delicious. In gujarati we call it Dahi vada

    1. Hello Vama, I think you did not read my recipe. I too make dahi wadas and they are different from dahi pakodis.