-
25
minPrep Time -
45
minCook Time -
70
minReady in -
perYield -
280
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:None
- Seasons:
- Cuisines:
- Courses:
Recipe Description
Vegan Kadhi Pakora is a sumptuous, dairy-free adaptation of the traditional North Indian dish. This recipe replaces yogurt with a tangy blend of plant-based yogurt and chickpea flour to achieve the Kadhi’s characteristic sour taste and thick consistency. The Pakoras are made from a spiced mixture of gram flour and vegetables, deep-fried to golden perfection, and then immersed in the simmering Kadhi. The dish is seasoned with a tantalizing tadka of mustard seeds, cumin, dried red chillies, and curry leaves, releasing a fragrant aroma that promises a feast for the senses. Whether savored as a hearty dinner or a comforting meal on a rainy day, this Vegan Kadhi Pakora embodies the essence of Indian cuisine, offering a delightful experience of flavors and textures while being entirely plant-based.
Ingredients
- 1/4 cup chickpea flour
- 3 cups water
- 1 tsp turmeric powder
- Salt, to taste
- For pakoras: 1 cup chickpea flour, 1 cup water, 1/2 cup sliced onion, 1/2 cup grated potato, 1 green chili (finely chopped), 1 tsp carom seeds, Salt to taste
- Oil for frying
- For tadka: 2 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 2 dried red chilies, A pinch of asafoetida, 10-12 curry leaves
Steps:
- Whisk together plant-based yogurt, chickpea flour, turmeric, salt, and water in a bowl until smooth and set aside.
- Prepare pakora batter by mixing chickpea flour, water, onion, potato, green chili, carom seeds, and salt. Heat oil and drop spoonfuls of batter to fry until golden brown.
- Heat oil in a large pan for tadka. Add mustard and cumin seeds, dried red chilies, asafoetida, and curry leaves. Pour the yogurt mixture and bring to a boil. Simmer for 15-20 minutes.
- Add pakoras to the Kadhi, simmer for another 5 minutes, and serve hot.
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