Gluten-Free Kadhi Pakora
Indulge in the comforting flavors of **Gluten-Free Kadhi Pakora**, a wholesome twist on the classic North Indian dish that's perfect for those avoiding gluten without compromising on taste. This creamy, tangy yogurt-based curry is thickened with chickpea flour and infused with aromatic spices like turmeric, cumin, and mustard seeds for a burst of flavor in every bite. The highlight? Crispy, golden pakoras made from a spiced chickpea flour batter with onions and green chilies, which soak up the kadhi's luscious goodness to create a hearty, satisfying meal. Ready in just an hour, this recipe is ideal for a gluten-free dinner idea and pairs beautifully with steamed rice or can be savored on its own as a comforting, nutrient-packed soup. Perfectly balanced and naturally gluten-free, it's a culinary delight for family meals or special occasions!
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Recipe Information
Ingredients
- 2 cups Chickpea flour (besan)
- 2 cups Plain yogurt
- 5.5 cups Water
- 1 large Onion, thinly sliced
- 1 inch piece Ginger, grated
- 2 medium Green chillies, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 0.25 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 teaspoons Salt
- 4 tablespoons Oil
- 2 tablespoons Fresh coriander leaves, chopped
- 0.5 teaspoon Baking soda
Instructions
In a bowl, mix 1 cup of chickpea flour, sliced onion, grated ginger, chopped green chillies, red chili powder, salt, and baking soda. Gradually add water to make a thick batter.
Heat 2 tablespoons of oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil to form pakoras. Fry until golden brown. Remove and drain excess oil.
In a separate bowl, whisk 1 cup chickpea flour with plain yogurt until smooth. Gradually add 3 cups of water while whisking to avoid lumps. Add turmeric powder and salt to the mixture.
In a large pot, heat 2 tablespoons oil over medium heat. Add asafoetida, cumin seeds, and mustard seeds. Allow them to splutter.
Pour the yogurt mixture into the pot, stirring continuously until it comes to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Add grated ginger and the pakoras into the simmering kadhi. Cook for another 10 minutes, allowing the pakoras to soak and soften.
Adjust seasoning if necessary. Garnish with chopped fresh coriander leaves.
Serve hot with gluten-free steamed rice or enjoy as a hearty soup.
Nutrition Facts
Calories |
1857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5091 mg | 221% | |
| Total Carbohydrate | 190.6 g | 69% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 57.8 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 1293 mg | 99% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3812 mg | 81% | |
*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.
