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Vegan Masala Recipe
Punjabi Kadhi Pakora - Onion fritters with spiced yogurt sauce
Punjabi kadhi pakora nestles onion fritters in a tangy, turmeric-gold yogurt-style gravy. The dumpling-soft pakoras, sharp sauce and fragrant tadka make a beautifully comforting combination.
Recipe by Craig LogueHow our recipes are created
60 minPrep: 15 minCook: 45 minServes 4IndianVegan
kadhi pakora
From the kitchen
What to expect
The fritters bake first, so the kadhi stays clean and the table gets some crunch at the edge of the bowl. A little sharpness in the sauce keeps the whole dish lively.
Serving idea
Best served simply
Serve with steamed basmati rice, phulka, or plain parathas so the kadhi can be spooned up properly.
Useful equipment
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Cook the recipe
Method
- 1
Preheat the oven to 410°F (210°C).
- 2
In a bowl, mix 1/2 cup chickpea flour, 1 tablespoon rice flour, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1/4 teaspoon salt, 1/2 teaspoon baking powder, and 1/4 teaspoon carom seeds (if using). Stir in 1 tablespoon non-dairy yogurt and 1/4 cup water to make a thick batter; add a little more water only if needed. Fold in 1/2 cup heaping chopped broccoli, 1/2 cup chopped onion, and 2 teaspoons oil.
- 3
Scoop the batter onto a parchment-lined baking sheet in small mounds. Bake for about 20 minutes, until the fritters are set and browned on top. If you want more colour, broil for 1 minute at the end. Let them cool slightly.
- 4
In a bowl, whisk 1 cup non-dairy yogurt, 3 tablespoons chickpea flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon cayenne. Whisk in 1 cup water until smooth and keep aside.
- 5
Heat 2 teaspoons oil in a saucepan over medium heat. Add 1/2 teaspoon cumin seeds and let them sizzle for a few seconds, then add 1/8 teaspoon fenugreek seeds and 2 dried chilies. Stir briefly.
- 6
Add 2 cloves finely chopped garlic and 1/2 inch finely chopped ginger. Cook until the garlic loses its raw smell and starts turning golden at the edges.
- 7
Lower the heat to medium and pour in the yogurt mixture slowly, stirring as you go. Bring it to a boil, then simmer for about 5 minutes, stirring now and then, until it thickens slightly.
- 8
Taste and adjust the seasoning if needed.
- 9
Gently place the baked fritters into the kadhi, or serve them alongside so the table can spoon over as much sauce as they want.
- 10
For the chilli oil, heat 2 teaspoons oil in a small pan over low heat. Take it off the heat and stir in 1/2 teaspoon cayenne (or Kashmiri chilli powder). Drizzle over the kadhi before serving.
Gather everything first
Ingredients
- •1/2 cup chickpea flour
- •1 tablespoon rice flour
- •1/4 teaspoon turmeric
- •1/2 teaspoon garam masala
- •1/4 teaspoon salt
- •1/2 teaspoon baking powder
- •1/4 teaspoon carom seeds (ajwain, optional)
- •1 tablespoon non-dairy yogurt
- •1/4 cup water
- •2 teaspoons oil
- •1/2 cup heaping chopped broccoli (chopped small)
- •1/2 cup chopped onion
- •1 cup non-dairy yogurt (such as Kite Hill almond yogurt or Forager cashew yogurt)
- •3 tablespoons chickpea flour
- •1/4 teaspoon turmeric
- •1/2 teaspoon salt
- •1/4 teaspoon cayenne
- •1 cup water
- •2 teaspoons oil
- •1/2 teaspoon cumin seeds
- •1/8 teaspoon fenugreek seeds
- •2 dried chilies (hot Indian or Thai chilis, or mild varieties like California red)
- •2 cloves garlic (finely chopped)
- •1/2 inch ginger (finely chopped)
- •2 teaspoons oil
- •1/2 teaspoon cayenne (or Kashmiri chili powder)
A few useful notes
Notes
- •The fritters hold their shape best when they are baked until properly browned. If they sit too long, warm them in a hot oven for a few minutes before serving.
- •The kadhi thickens as it sits. Keep extra hot water nearby so you can loosen it just before serving.
- •Non-dairy yogurts vary a lot in tang and thickness. Use a plain, unsweetened one with a mild flavour; if yours is very thin, the kadhi may need a little longer on the stove.
- •If using besan in place of chickpea flour, start with the same amount and check the batter texture before adding more water. The fritter batter should be thick enough to mound, not pour.
- •Leftover kadhi can be chilled and reheated slowly over low heat. Add the fritters just before serving so they do not turn soft in the pot.
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