AuthorPooja SundariaWhen I think about comfort food, Kadhi Pakora comes in my mind first. While the weather is changing this comfort yet delicious kadhi pakora with hot rice keeps you warm. Kadhi Pakora (spiced yogurt gravy with fried chickpea fritters) is a popular north Indian dish and also is comfort food in Indian kitchen.
It made of deep-fried chickpea fritters, known as pakoras that simmered in a tangy, spiced, and aromatic yogurt based gravy. Here I am sharing my vegan version that means I have used non-dairy yogurt for this recipe but trust me on this almost same taste as the normal kadhi pakora. There are many different types of kadhi recipes are cooked in different Indian cuisine. Most of them are different in taste and texture but still, all kadhi recipes have one common ingredient that is chickpea flour or besan and most of them contains yogurt as well.
This kadhi tastes quite aromatic, flavourful, tangy, spiced and adding pakora make it more delightful.
This Kadhi Pakora:
֍ tastes just like the one from your favourite kadhi
֍ is spicy and so flavourful.
֍ Is creamy and so comforting
֍ has fritters made with onion and chillies.
֍ tastes even better with rice!
The base of this kadhi is made with 2 main ingredients and they are: Vegan yogurt, Besan (gram flour)
This Kadhi Pakora is gluten-free, vegan and simple and unique flavours of simple and comforting curry never fails to impress. Just served with hot steamed rice or chapati.
Enjoy! Stay healthy, stay humble!
Ingredients
Instructions
Take onions in a mixing bowl. To that add gram flour, ginger-garlic paste, salt, chilli powder, carom seeds. Mix well with fingers.
Sprinkle water and mix well.
Heat oil for deep frying. Make small pakoras from the onion mixture and drop in the hot oil. Fry until crisp and golden in medium flame. And set aside.
In a bowl, whisk the yogurt and milk to make them smooth.
Add chickpea flour, turmeric, chilli powder, salt and mix to combine well so there are no lumps.
Add water and whisk to combine into a thin mixture.
In a deep bottom pan add the yogurt mixture and bring to a boil
Stir continuously. The kadhi will thicken, so add more water.
Reduce heat to low and let simmer for another 8-10 min, so chickpea flour is well cooked.
Turn off heat. Then taste seasoning and adjust if required.
In a medium pan, add oil and heat on medium.
Add cumin seeds, mustard seed and carom seeds and let them crackle.
Add ginger-garlic paste and red chilli.
Mix and cook for another 2 minutes.
Pour the tempering over the hot kadhi
A serve fritters topped with a good amount of kadhi and chopped coriander.
Serve hot kadhi pakoras with steamed rice.
Ingredients
Directions
Take onions in a mixing bowl. To that add gram flour, ginger-garlic paste, salt, chilli powder, carom seeds. Mix well with fingers.
Sprinkle water and mix well.
Heat oil for deep frying. Make small pakoras from the onion mixture and drop in the hot oil. Fry until crisp and golden in medium flame. And set aside.
In a bowl, whisk the yogurt and milk to make them smooth.
Add chickpea flour, turmeric, chilli powder, salt and mix to combine well so there are no lumps.
Add water and whisk to combine into a thin mixture.
In a deep bottom pan add the yogurt mixture and bring to a boil
Stir continuously. The kadhi will thicken, so add more water.
Reduce heat to low and let simmer for another 8-10 min, so chickpea flour is well cooked.
Turn off heat. Then taste seasoning and adjust if required.
In a medium pan, add oil and heat on medium.
Add cumin seeds, mustard seed and carom seeds and let them crackle.
Add ginger-garlic paste and red chilli.
Mix and cook for another 2 minutes.
Pour the tempering over the hot kadhi
A serve fritters topped with a good amount of kadhi and chopped coriander.
Serve hot kadhi pakoras with steamed rice.