Vegan Masala Recipe
Punjabi Kadhi Pakora - Onion fritters with spiced yogurt sauce
Punjabi Kadhi Pakora features crispy, baked vegetable fritters nestled in a tangy, spiced yogurt sauce. The combination of textures and rich flavors makes it a comforting dish, perfect for sharing with family.
From the kitchen
What to expect
This Kadhi Pakora brings together the comfort of homemade fritters with a creamy, tangy sauce, making it a warm hug on a plate.
Serving idea
Best served simply
Serve alongside steamed basmati rice or flatbreads to soak up the delicious sauce.
Cook the recipe
Method
- 1
Preheat the oven to 410°F (210°C).
- 2
In a bowl, combine 1/2 cup chickpea flour, 1 tablespoon rice flour, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1/4 teaspoon salt, and 1/2 teaspoon baking powder. Mix well, then stir in 1 tablespoon non-dairy yogurt and 1/4 cup water until you achieve a thick batter; add more water as needed. Once combined, fold in 1/2 cup chopped onion and 1/2 cup heaping chopped broccoli, followed by 2 teaspoons oil.
- 3
Scoop the mixture onto a parchment-lined baking sheet in tall mounds using a cookie scoop or spoon. Bake for about 20 minutes or until the fritters are golden and crisp on top, optionally broiling for an additional minute for extra color. Let them cool slightly after removing from the oven.
- 4
In a bowl, whisk together 1 cup non-dairy yogurt, 3 tablespoons chickpea flour, 1/4 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon cayenne. Gradually add 1 cup of water, mixing thoroughly to ensure the chickpea flour is well incorporated, and set aside.
- 5
Heat 2 teaspoons oil in a saucepan over medium heat, then add 1/2 teaspoon cumin seeds. After a few seconds, add 1/8 teaspoon fenugreek seeds, cooking until fragrant. Next, incorporate 2 dried chilies, stirring briefly before lowering the heat to medium-low.
- 6
Once the spices are fragrant, mix in 2 cloves of finely chopped garlic and 1/2 inch of finely chopped ginger, cooking until the garlic turns golden. Increase heat to medium, pour in the yogurt mixture, and stir to combine. Bring to a boil and let it thicken for about 5 minutes, adding additional water as needed to reach your desired consistency. Taste and adjust salt; for more tang, mix in lemon juice or chaat masala. Simmer for an additional 2 minutes.
- 7
Place the baked fritters on top of the curry, or serve separately for a customizable experience at the table. Drizzle with optional chili oil for added heat.
- 8
For the chili oil: Heat 2 teaspoons oil in a small skillet over medium-low heat, then remove from heat and mix in 1/2 teaspoon cayenne. Drizzle over the fritters and curry, and garnish with fresh cilantro.
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)
- •1/4 cup water
- •1 tablespoon non-dairy yogurt
- •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 (check notes for using besan)
- •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 are best served fresh but can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot oven to maintain crispiness, or enjoy cold as a snack.
- •Adjust the thickness of the kadhi to your liking by varying the amount of water added. Taste for seasoning and tang, adding lemon juice or chaat masala as desired.
- •If using besan instead of chickpea flour for the fritters, you might want to adjust hydration slightly, as besan absorbs moisture differently.
Learn the technique
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