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Punjabi Kadhi Pakora

Yes! You heard it correct! Vegan, Zero Oil Kadi pakora.

This is was one of those things which I was worried about missing or losing during my transition. As a Punjabi, kadi rice is something I relish and making it without oil and without yoghurt which had the right texture and flavour was always a challenge.

Finally one day I and my husband decided to try making pakora( fritters) without oil and use the homemade soy curd for kadi. We tried making pakoras 2 different ways: Baking and using an Appepan (available on Amazon).

So without further ado here comes the Recipe

For the Pakoras:

  • 1 cup chickpea flour ( Besan)

  • 1 cup finely chopped onion

  • 1/2 teaspoon chilli powder

  • 1/5 teaspoon turmeric

  • A handful of chopped cilantro

  • Salt, to taste

  • About less than 1/2 cup water

For the Kadhi

  • 1 cup homemade Soy yoghurt

  • 1/4 cup chickpea flour

  • 3 cups of water

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon red chilli powder

  • Salt, to taste


  • 3/4 teaspoon mustard seeds

  • 1/2 teaspoon cumin seeds

  • 1/8 teaspoon fenugreek seeds

  • 1/2 teaspoon crushed cilantro seeds

  • 2 big garlic cloves, finely chopped

  • 2-inch piece of ginger, minced

  • Pinch of asafoetida

  • 2-3 green chilis, chopped

  • 4-5 curry leaves

To Make the Kadhi:

  1. Add the yoghurt in a bowl and whiskh it with chickpea flour until smooth along with turmeric and red chilli powder. Whisk well.

  2. Add water gradually whilst you whisk.

  3. In a large heavy-bottomed pot. Add mustard seeds and fenugreek. When mustard seeds and fenugreek turns golden brown, add cumin and cilantro seeds. Remember we are not using oil, so dry roast them.

  4. When the cumin seeds crackle, add ginger and garlic and sauté until aromatic.

  5. Add in asafoetida, green chilis, and curry leaves. Sauté for another 15 seconds, add in sliced onion, and sauté until translucent.

  6. Keep adding drops of water so the ingredients do not burn.

  7. Add the yoghurt-chickpea flour mixture a stir and pour into the tempering pot. Increase the heat and bring to a boil while continuously stirring until a homogeneous mixture forms. Once it starts bubbling, reduce the heat to low, cover the pot, and let it simmer- stirring occasionally for 30 minutes.

To Make the Pakoras:

  1. Heat up a paniyaram pan/ebelskiver.

  2. In a bowl, add all the pakora ingredients.

  3. Add water in small increments until you have a thick batter.

  4. Add about a tablespoon of the batter in each. Let it cook for 3-4 minutes on medium to low heat.

  5. Flip and let the other side cook for another 3-4 minutes.

  6. Transfer to a plate and set aside.

Final Touch

  1. After 30 minutes of simmering, the kadhi will be thick and darkened.

  2. Add the pakoras to the kadhi.

  3. Add the cilantro and let it simmer for another 5 minutes.

Serve it with Hot parantha( naan) or Rice.

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