Heat & Eat- Kadhi Pakoda is made by tempering besan (gram flour) and sour yogurt mixture with basic spices, and aromatics. It is then simmered until it is thick and creamy. Simmering is an important step for making kadhi as we need the besan to cook well with no raw taste or smell left to it.

• Shelf life: 24 months
• Storage: Keep frozen at -18°C

Cooking Instructions:

• Heat it and Eat it.