Dairy-Free Kadhi Pakora
Discover the comforting flavors of Dairy-Free Kadhi Pakora, a delightful twist on the classic North Indian dish that’s perfect for those avoiding dairy. This hearty recipe features a creamy, tangy base made entirely from chickpea flour (besan), infused with aromatic spices like turmeric, fenugreek, and asafoetida for an authentic taste. Crispy chickpea fritters, or pakoras, add a satisfying texture and richness to the curry. Quick to prepare and ready in under an hour, this wholesome, plant-based version pairs beautifully with steamed rice or flatbread, making it an ideal choice for flavorful and nourishing weeknight meals. Bring bold flavors to your table while staying dairy-free!
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Recipe Information
Ingredients
- 2.5 cups Chickpea flour (besan)
- 3 cups Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds
- 0.5 teaspoon Asafoetida (hing)
- 1.5 teaspoons Salt
- 1 teaspoon Chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 medium Green chili
- 3 tablespoons Lemon juice
- 1 medium Onion
- 2 tablespoons Fresh coriander leaves
- 0.5 cups Oil
- 0.25 teaspoon Baking soda
Instructions
In a large mixing bowl, combine 2 cups of chickpea flour with 2 cups of water. Whisk well to form a smooth batter without any lumps.
Add turmeric powder, chili powder, coriander powder, salt, lemon juice, ginger paste, and garlic paste to the batter. Mix thoroughly.
In a large pan, heat a tablespoon of oil and add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Allow them to splutter.
Pour the chickpea flour batter into the pan. Stir continuously to avoid lumps and cook on medium heat until the mixture thickens slightly.
Add an additional cup of water to the pan. Stir well and allow it to simmer on low heat for 10-15 minutes. Stir occasionally.
For the pakoras, in a bowl, mix the remaining 0.5 cups of chickpea flour with finely chopped onion, green chili, baking soda, and salt.
Add water gradually to form a thick batter. It should be thick enough to coat the back of a spoon.
Heat oil in a deep frying pan. Drop spoonfuls of the pakora batter into the hot oil and fry until golden and crispy. Remove and drain on paper towels.
Add pakoras to the simmering kadhi and stir gently. Allow them to cook in the curry for another 5 minutes.
Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.
Nutrition Facts
Calories |
2378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 41.3 g | 148% | |
| Total Sugars | 43.2 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3324 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
