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You are here: Home / Punjabi Recipes / Kadhi Pakora Recipe | Khadi Pakoda Recipe Punjabi-Style

Kadhi Pakora Recipe | Khadi Pakoda Recipe Punjabi-Style

December 1, 2015 100 Comments

I like dumplings in gravies. Its nice to have a curry base and have these cute balls floating in it. This goes for anything, actually, and Punjabi Khadi Pakora has been in my head since forever. I had bookmarked the recipe on many sites but finally ended up making an adapted version from Nita Mehta’s Punjabi Recipes book, the same one I made the Paneer Peas Curry from.

Since a lot of you may feel this is a bit of work, I took step-by-step pictures. Its not that difficult actually. The recipe has two distinct sections – making the khadi and making the pakoras. Let’s make the pakoras first.


Take 1.5 cups of besan in a bowl.

Add 1 finely chopped onion of medium size.
Then add 1 finely chopped potato. I used my chopper that I used in the Gobi Paratha Recipe to chop the onion and potato so fine but you can do it by hand too, just takes longer.
Throw in 1 tsp red chilly powder, 1 tsp jeera, salt and a pinch of hing.
Next comes baking powder. This helps to make the pakoras crisp. You can avoid this but use it if you have it.
Almost done. Add in 1 cup water.
And mix well to get a batter of dropping consistency. Make sure the batter is not too lose.
I used my spanking new paniyaram chatti / aebleskiver pan to fry the pakoras. You can also deep fry them in a kadai by dropping them in using a spoon.
Excuse the super bright pic! Its my kitchen light 😀 So, the paniyaram chatti is nice to use for mainly two reasons. You use very little oil in the process, especially if the chatti is non stick and also, the pakoras come out very uniformly shaped.
See, nicely browned and very pretty. Set them aside on a kitchen napkin.
Now for the khadi.
Take 2 cups of curd / plain yogurt in a bowl.
Add 1/3 cup besan to the curd.
Throw in 1/2 tsp turmeric powder, 1 tsp red chilly powder and salt. Mix well.
Add 1 cup water to this mixture.
Mix well and get ready to temper this.
For tempering, heat 2 tsp oil in a kadai. Add 1 tsp jeera and 1 red chilly torn into pieces.
When the jeera splutters and turns brown, lower the fire to sim and add the curd mixture. Mix well for about 5 mins until the khadi thickens. Adjust salt. Set aside.
Add the pakoras to the khadi just before serving. Garnish with coriander leaves and some red chilly powder.
Here’s the recipe again, all in one place.
Punjabi Khadi Pakora Recipe
Source: Nita Mehta’s Punjabi Recipes
Serves: 4 as a side
Preparation time: 45 mins
For the Khadi:
2 cups curd / plain yogurt
1 cup water
1/3 cup besan / kadala maavu / gram flour
1/2 tsp turmeric powder
1 tsp red chilly powder

For tempering:
1 red chilly, broken into half
1 tsp jeera
2 tsp oil
Salt

For the Pakoras:
1.5 cups besan / kadala maavu / gram flour
1 onion, finely chopped
1 potato, finaly chopped
1 tsp red chilly powder
1 tsp jeera
A pinch of hing
1/2 tsp baking powder
Salt
1 cup water

How to Make Punjabi Kadhi Pakora:

1. Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.

2. Deep fry the pakoras in hot oil or use a paniyaram chatti / aebleskiver pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.
Set aside.

3. Beat the curd well. Add besan and other ingredients and beat well.

4. Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.

5. When you are ready to serve the kadhi, add the dumplings, mix once through and serve.

Garnish with chopped coriander leaves and serve with chapatis / roti.

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By nags Filed Under: Punjabi Recipes, Uncategorized

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Comments

  1. Lovestocook

    April 19, 2012 at 12:59 am

    I tried your recipe and it turned out wonderful! It really fulfilled that kadhi craving I was getting- and my mother lives too far away to have her make it for me 🙁 Loved the step-by-step instructions…. thanks so much for making me feel like I'm back at Mummy's house 🙂

    Reply
  2. Cynthia Pinto

    February 27, 2012 at 1:06 pm

    thanks for the step by step cooking….. makes better understanding. love your dishes. they look yummy and tasty

    Reply
  3. Anonymous

    October 20, 2011 at 4:43 am

    Great recipe ! low cal recipe using appa chatti is simply amazing . Tried it , and we love it .. can't wait to try your other recipes !

    Reply
  4. Nags

    January 8, 2011 at 12:49 am

    Anshika, one batch takes anywhere between 4-6 mins to cook, depending on your appam pan, heat and the size of your pakodas 🙂 let me know if you try the khadi pakoda recipe!

    Reply
  5. Anshika

    January 7, 2011 at 10:26 am

    Hi I m new to ur site jus get alnd here luking something different for weekends . The pictorial step by step procedure is really awesome and helpful

    Reply
  6. Anshika

    January 7, 2011 at 10:25 am

    Its very creative to use appam stand for pakoras . Can u tell me in how much time these pakoras take to cook

    Reply
  7. Nags

    September 20, 2010 at 3:03 am

    To use the paniyaram pan, heat it first, add 1/4 tsp oil in each hole and when the oil is hot, add the batter in little bits until each hole is almost full. Once one side has browned, flip it over within its same hole. Please don't flip the pan over, the food will spill over!

    Reply
  8. Anonymous

    September 18, 2010 at 5:39 am

    Hi! I was wondering, how do you use that pan? Do you have to flip them over after a few minutes? Thank you for your beautiful recipes and pictures!

    Reply
  9. Nags

    September 17, 2010 at 1:22 am

    That's such a lovely tip for the khadi pakoda recipe, Vidya 🙂 Thanks a lot!

    Reply
  10. Vidya

    September 16, 2010 at 1:21 pm

    Hi Nags!! M ur regular reader..
    Jus a suggestion.. I add grated ginger(2" sized) to the yogurt mixture..As some dislike the raw taste of the besan and curd, ginger gives khadi a lovely flavor.. btw luv all ur pictorials.. keep up d good wrk :o)

    Reply
  11. Turmericnspice

    May 18, 2010 at 11:49 pm

    Soul food!!! love kadi ..and with the fritters an added treat 🙂

    Reply
  12. Anonymous

    May 6, 2010 at 2:48 am

    so tempting indeed. I am going to try it right now. Thanks

    Reply
  13. Preeti Kashyap

    April 1, 2010 at 1:14 pm

    This is such a great and healthy way to make pakodas. Great Click!

    Reply
  14. Sig

    April 1, 2010 at 1:14 pm

    Guess what, we were making chili pakoras yeseterday and I was telling Siv that I want to make khadi with the besan, not with the pakodas though 🙂 Great minds and all that, huh? Those pakodas look so delicious, so I might even go the extra step.

    Reply
  15. Nithya

    April 1, 2010 at 1:14 pm

    wow this looks so good. New to me too.. will try it out soon. and the pics are perfect as usual 🙂

    Reply
  16. Sushma Mallya

    April 1, 2010 at 1:14 pm

    lovely pic nags….Nice idea to put the batter in that pan,will def try this weekend

    Reply
  17. rekhas kitchen

    April 1, 2010 at 1:14 pm

    very beautifuly explained. Kadhi pakoda hummm it's my fav. so tempting pic.

    Reply
  18. Jayashree

    April 1, 2010 at 1:14 pm

    I've been putting off using the appam pan for pakodas and vada….should try that out some time soon.

    Reply
  19. Uma

    April 1, 2010 at 1:14 pm

    looks sooo tempting. Yum 🙂

    Reply
  20. Indhu

    April 1, 2010 at 1:14 pm

    the step-by-step pictures really help a lot… and I missed buying the kuzhi paniyaaram pan when I went to India this time… am so J 🙂
    looks thick and delicious… will make this as soon as I get my hands on the paniyaaram pan!

    Reply
  21. Arch

    April 1, 2010 at 1:14 pm

    My mom made this when I was in Blr a few months back and it was awesome…I was just asking her for the recipe and this post came up !! Its great that u used the paniyaram chatti for this – very good idea…I keep away from deep frying, but somehow never thought of this as an alternative ! Pictures are seriously tempting !!

    Reply
  22. Anonymous

    April 1, 2010 at 1:14 pm

    Love you for the step by step pics, Nags! Amazing patience and passion:-) The pakodas look lovely, and the fact that they are less oily and made in the appam chatti makes me feel good about eating them. Will be trying this soon-shreya.

    Reply
  23. The Wandering Minstrel

    April 1, 2010 at 1:14 pm

    i adore the paniyaram chatti idea 😀 shud try that soon 🙂

    Reply
  24. Mahimaa's kitchen

    April 1, 2010 at 1:14 pm

    yummy!! looks great Nags!

    Reply
  25. Priya

    April 1, 2010 at 1:14 pm

    Such a delectable dish, loved the way u prepared the pakoras,yummy dish..

    Reply
  26. Dharini Chandrashekhar

    April 1, 2010 at 1:14 pm

    such beautiful presentation! And of course they must be yummy too! 🙂

    Reply
  27. Siri

    April 1, 2010 at 1:14 pm

    Woooaahh!! I was thinking about these since yesterday morning and craving so badly that my jaw hurts!! Lovely presentation Nags and love the idea of using paniyaram tray for making pakoras.:))

    Best,
    Siri

    Reply
  28. jayasri

    April 1, 2010 at 1:14 pm

    wow, Lovely presentation Nags, and good idea of making pakoras this way, looks delicious.., will give it a try

    Reply
  29. Bhawna

    April 1, 2010 at 1:14 pm

    Beautiful pic, (kadhi never looked that beautiful, though its always tempting) Very nice set of pics to share recipe. too good.

    Reply
  30. chakhlere

    April 1, 2010 at 1:14 pm

    the snap looks nice Nags!! I just loved the healthy style of making pakoras!!

    Reply
  31. Mriganayani

    April 1, 2010 at 1:14 pm

    Awesome. Healthier than regular pakodas! Perfect. Now,if you just had a way of sending this over to me!

    Reply
  32. Dibs

    April 1, 2010 at 1:14 pm

    Yummy Yummy! I made khadi pakoras over the weekend – sadly the pakodas were a bit tough ..guess I did not get the consistency right. I shd have visited your blog earlier!!

    Reply
  33. Cinnamon Girl aka Reeni♥

    April 1, 2010 at 1:14 pm

    I've never had this! It looks incredibly delicious!!

    Reply
  34. My Experiments with Cooking

    April 1, 2010 at 1:14 pm

    The first pic is just perfect!The thing with kadhi I feel is, it must be either perfect or a disaster, no?Such a cool idea to use that pan for making pakoras 🙂

    Reply
  35. Parita

    April 1, 2010 at 1:14 pm

    Your step by step instructions are rocking dear!
    Lovely recipe, i will def b tryin..sounds comforting

    Reply
  36. thenovicechef

    April 1, 2010 at 1:14 pm

    Hi, First time on your blog and I love it. I have also posted Kadhi Pakora on my blog, I love this side dish.
    I love the way you have presented it with pictures.
    Aparna

    Reply
  37. Nags

    April 1, 2010 at 1:14 pm

    So glad you liked the Khadi Pakora recipe anon 🙂 Thanks for leaving a note to tell me so. I love this version too, from the 2-3 I have tried since then.

    Reply
  38. Anonymous

    April 1, 2010 at 1:14 pm

    This was super delicious! I added a little julienned ginger for garnish and used fresh grated turmeric. I have never had such a tasty kadhi pakora..tried so many other recipes, this one is outstanding. Thank you so much!!

    Reply
  39. Nags

    February 28, 2010 at 10:10 am

    So glad you liked the Khadi Pakora recipe anon 🙂 Thanks for leaving a note to tell me so. I love this version too, from the 2-3 I have tried since then.

    Reply
  40. Anonymous

    February 27, 2010 at 8:15 pm

    This was super delicious! I added a little julienned ginger for garnish and used fresh grated turmeric. I have never had such a tasty kadhi pakora..tried so many other recipes, this one is outstanding. Thank you so much!!

    Reply
  41. Anonymous

    February 27, 2010 at 8:14 pm

    This was super delicious! I added a little julienned ginger for garnish and used fresh grated turmeric. I have never had such a tasty kadhi pakora..tried so many other recipes, this one is outstanding. Thank you so much!!

    Reply
  42. Manasi

    September 17, 2009 at 7:01 pm

    I love kadhi-pakoda, when in India and visiting my best friend in Delhi I always ask her mom to make this, tons of kadhi, please!!
    M'mm – M'mm good!

    Reply
  43. Lena Rashmin Raj

    September 17, 2009 at 11:57 am

    its so good that you showed step by step procedure….i just loved the first snap…bakki ishtaayilla ennallatto… really temting post..never tasted this… :)wish to hav it from screen itself.. 🙂

    Reply
  44. Miri

    September 17, 2009 at 7:43 am

    The paniyaram pan is a very cool idea and those pakoras look so inviting! I usually end up wolfing down a few even before putting them into the kadhi! I alternate the pakoras with mixed veggies and that version turns out great too.

    Reply
  45. Soma

    September 17, 2009 at 1:21 am

    My hubby's favorite! Looks awesome Nags! You have a different way to make the pakora, I do it with only onions. That bowl looks so delicious.

    Reply
  46. Cynthia

    September 16, 2009 at 10:24 pm

    In Guyana, there is a version of this dish called Karhi and just today my mom and I were talking about it 🙂 For some reason, I don't like it, give me the gravy and the balls separate but not together 🙂

    Reply
  47. Sangeetha Subhash

    September 16, 2009 at 6:01 pm

    Wow what delicious kadai pokara….Nicely presented…I will try this..
    I have recently started the blog do visit my blog when you find time!

    Reply
  48. A_and_N

    September 16, 2009 at 3:58 pm

    Ooh, the pics are special in this one! All said and done, Kadhi is comfort food for me 🙂

    Reply
  49. Anonymous

    September 16, 2009 at 3:36 pm

    Hi Nags – Using the appam vessel for frying is a novelty to me!!
    Thanks for sharing 🙂 I tend to shy away from deep frying recipes, now I can't wait to get this vessel in my next India trip. 🙂

    -Smita

    Reply
  50. Valarmathi

    September 16, 2009 at 1:47 pm

    New to me, looks beautiful and tempting.

    Reply
  51. thenovicechef

    September 16, 2009 at 10:39 am

    Hi, First time on your blog and I love it. I have also posted Kadhi Pakora on my blog, I love this side dish.
    I love the way you have presented it with pictures.
    Aparna

    Reply
  52. Anushruti

    September 16, 2009 at 7:48 am

    This looks amazing! I always shy away from deep frying my pakoras and have been planning to use a paniyaram chetty for long. Your post has inspired me to do so soon.

    Reply
  53. Parita

    September 16, 2009 at 6:48 am

    Your step by step instructions are rocking dear!
    Lovely recipe, i will def b tryin..sounds comforting

    Reply
  54. My Experiments with Cooking

    September 16, 2009 at 3:19 am

    The first pic is just perfect!The thing with kadhi I feel is, it must be either perfect or a disaster, no?Such a cool idea to use that pan for making pakoras 🙂

    Reply
  55. Sharmila

    September 16, 2009 at 2:03 am

    I have been wanting to buy that appe pan for so long … my pakoras are always so shapeless. Lovely presentation Nags .. crisp brown pakoras in that creamy gravy. 🙂

    Reply
  56. Cinnamon Girl aka Reeni♥

    September 16, 2009 at 1:12 am

    I've never had this! It looks incredibly delicious!!

    Reply
  57. Dibs

    September 16, 2009 at 1:00 am

    Yummy Yummy! I made khadi pakoras over the weekend – sadly the pakodas were a bit tough ..guess I did not get the consistency right. I shd have visited your blog earlier!!

    Reply
  58. Varsha Vipins

    September 15, 2009 at 11:23 pm

    That pan really helps right..I should get one,but am scared my hub will pester me to make unniyappam for him everyday..:P..The first pic rocks with the colors in it..:)

    Reply
  59. Shri

    September 15, 2009 at 8:58 pm

    Love the colors and the pakora:D Who doesn't like Pakora?

    Reply
  60. Nags

    September 16, 2009 at 3:22 am

    Divya – you are right! To avoid this, i used only 1/3 cup besan when the recipe actually called for 1/2 cup. i have even some some recipes online where they say 2 cups curd and 1 cup besan! whoah, thats way too much for me. The consistency and flavour in this was perfect for me.

    HB – i am super glad my first try of khadi pakora was a success 🙂

    Reply
  61. Mriganayani

    September 15, 2009 at 7:08 pm

    Awesome. Healthier than regular pakodas! Perfect. Now,if you just had a way of sending this over to me!

    Reply
  62. chakhlere

    September 15, 2009 at 6:36 pm

    the snap looks nice Nags!! I just loved the healthy style of making pakoras!!

    Reply
  63. lissie

    September 15, 2009 at 5:03 pm

    nice presentation…liked the idea of making pakoras in paniyaram chatti! 🙂

    Reply
  64. Bhawna

    September 15, 2009 at 4:20 pm

    Beautiful pic, (kadhi never looked that beautiful, though its always tempting) Very nice set of pics to share recipe. too good.

    Reply
  65. Gita

    September 15, 2009 at 3:25 pm

    The dish looks super-tempting Nags..I tasted this recently only and had been planning to try this ever since…thanks for sharing the recipe 🙂

    Reply
  66. Ann

    September 15, 2009 at 3:00 pm

    Another nice set of pics. I've never had khadi before. Brilliant use of the abelskiver – now that is something I need to get my hands on. The pakoras look perfect!

    Reply
  67. jayasri

    September 15, 2009 at 2:17 pm

    wow, Lovely presentation Nags, and good idea of making pakoras this way, looks delicious.., will give it a try

    Reply
  68. Siri

    September 15, 2009 at 12:56 pm

    Woooaahh!! I was thinking about these since yesterday morning and craving so badly that my jaw hurts!! Lovely presentation Nags and love the idea of using paniyaram tray for making pakoras.:))

    Best,
    Siri

    Reply
  69. Bong Mom

    September 15, 2009 at 12:54 pm

    I so envy that pan of yours. Love Pakodi Kadhi but all that deep frying puts me off and so we make it only once in a while.Maybe I should buy that apee pan

    Reply
  70. Dharini Chandrashekhar

    September 15, 2009 at 11:53 am

    such beautiful presentation! And of course they must be yummy too! 🙂

    Reply
  71. Priya

    September 15, 2009 at 11:48 am

    Such a delectable dish, loved the way u prepared the pakoras,yummy dish..

    Reply
  72. Priya Narasimhan

    September 15, 2009 at 11:35 am

    i like the way you made the pakoras without deep frying them..looks very tasty..

    Reply
  73. Mahimaa's kitchen

    September 15, 2009 at 10:21 am

    yummy!! looks great Nags!

    Reply
  74. Pari

    September 15, 2009 at 9:45 am

    Beautiful click and a very inviting Kadhi.

    Reply
  75. Anonymous

    September 15, 2009 at 9:02 am

    Love you for the step by step pics, Nags! Amazing patience and passion:-) The pakodas look lovely, and the fact that they are less oily and made in the appam chatti makes me feel good about eating them. Will be trying this soon-shreya.

    Reply
  76. Arch

    September 15, 2009 at 8:53 am

    My mom made this when I was in Blr a few months back and it was awesome…I was just asking her for the recipe and this post came up !! Its great that u used the paniyaram chatti for this – very good idea…I keep away from deep frying, but somehow never thought of this as an alternative ! Pictures are seriously tempting !!

    Reply
  77. Happy cook

    September 15, 2009 at 8:35 am

    Wow that curry looks beautiful, I curse myself for not buying apan like that when i was in India, i saw here in a cooking shop almostlike this. Maybe one day I am buying it from here.

    Reply
  78. Anonymous

    September 15, 2009 at 7:20 am

    nags,
    this looks colorfula nd yummy. beautiful pics
    thanks
    prajusha
    http://www.icookipost.com

    Reply
  79. K

    September 15, 2009 at 2:18 pm

    Looks great. I have been wanting to make them for so long. Having been putting it off, but not anymore:)

    Reply
  80. Pavithra

    September 15, 2009 at 5:57 am

    Oh wow the healthy pakoras.. without deep frying great idea… Pictures are fantastic asusual.

    Reply
  81. Danielle

    September 15, 2009 at 5:55 am

    everything looks so good! I'm going to have to look up the ingredients and see what they are called here. Either that or visit an Indian market 🙂

    Reply
  82. Kitchen Flavours

    September 15, 2009 at 5:44 am

    Love that pictorial…..

    Reply
  83. Indhu

    September 15, 2009 at 5:39 am

    the step-by-step pictures really help a lot… and I missed buying the kuzhi paniyaaram pan when I went to India this time… am so J 🙂
    looks thick and delicious… will make this as soon as I get my hands on the paniyaaram pan!

    Reply
  84. Prathibha

    September 15, 2009 at 5:33 am

    One of my favorites…looks really yummy…and bit fat free too..:)

    Reply
  85. Uma

    September 15, 2009 at 5:16 am

    looks sooo tempting. Yum 🙂

    Reply
  86. Divya Kudua

    September 15, 2009 at 4:59 am

    I absolutely ♥ed the pictures:).But I am not so fond of kadhis,the taste of besan is quite overpowering isn't it?

    Reply
  87. Jayashree

    September 15, 2009 at 4:47 am

    I've been putting off using the appam pan for pakodas and vada….should try that out some time soon.

    Reply
  88. rekhas kitchen

    September 15, 2009 at 4:45 am

    very beautifuly explained. Kadhi pakoda hummm it's my fav. so tempting pic.

    Reply
  89. Arthi

    September 15, 2009 at 4:33 am

    Wow…Very nice… Pakodas using paniyara kal is a great idea,,,Healthy snack…Step by step instructions are awesome

    Reply
  90. Seena

    September 15, 2009 at 4:31 am

    Beautiful! 🙂

    Reply
  91. Sushma Mallya

    September 15, 2009 at 4:26 am

    lovely pic nags….Nice idea to put the batter in that pan,will def try this weekend

    Reply
  92. Nithya

    September 15, 2009 at 4:00 am

    wow this looks so good. New to me too.. will try it out soon. and the pics are perfect as usual 🙂

    Reply
  93. Sig

    September 15, 2009 at 3:36 am

    Guess what, we were making chili pakoras yeseterday and I was telling Siv that I want to make khadi with the besan, not with the pakodas though 🙂 Great minds and all that, huh? Those pakodas look so delicious, so I might even go the extra step.

    Reply
  94. RedChillies

    September 15, 2009 at 3:26 am

    Looks very delightful. Loved the color combination of the kadi, pakodi and the bowl.

    Reply
  95. Preeti Kashyap

    September 15, 2009 at 3:25 am

    This is such a great and healthy way to make pakodas. Great Click!

    Reply
  96. The Wandering Minstrel

    September 15, 2009 at 9:32 am

    i adore the paniyaram chatti idea 😀 shud try that soon 🙂

    Reply
  97. RAKS KITCHEN

    September 15, 2009 at 9:21 am

    Wow,really looking wonderful! The dumplings are looking so so pretty there in that kadhi! Will sure try soon:)

    Reply
  98. MeetaK

    September 15, 2009 at 6:15 am

    Nags this is so sensational. My mum makes the most killer khadi pakora and it'S very close to this. It was planned as one of my next Bollywood Cooking series. Love this and I so wish I could dip into this!

    Reply
  99. Sharmilee! :)

    September 15, 2009 at 5:14 am

    So tempting that I want to try it right away, but neede some time in hand…Bookmarked, will try it when my lil one permits 😉 Wonderful step step explanations!!

    Reply
  100. Sonu

    September 15, 2009 at 3:45 am

    Wah Nags, you are going very easier with step-by-step recipes. 🙂 Loved the serving bowl and presentation. Looks like Dahi Wada!!! Yummo. 🙂

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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