Heart-Healthy Kadhi Pakora
Elevate traditional comfort food with a nourishing twist in this **Heart-Healthy Kadhi Pakora** recipe! Featuring tender spinach and carrot pakoras made with chickpea flour and lightly cooked in a non-stick pan or air fryer, this dish delivers all the indulgence without the guilt. The tangy yogurt-based kadhi, enriched with warming spices like cumin, turmeric, and fenugreek, is gently simmered to perfection, creating a deliciously aromatic curry-like sauce. With a blend of vibrant vegetables and aromatic curry leaves, this dish is packed with flavor while staying true to its low-fat and heart-friendly promise. Pair it with brown rice or whole wheat roti for a wholesome, comforting meal that's as healthy as it is satisfying. Whether you're looking for a nutritious twist on an Indian classic or a vegetarian option for dinner, this recipe ticks all the boxes!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 2 cups Low-fat yogurt
- 4 cups Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1 tablespoon Ginger, grated
- 1 clove Garlic, minced
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 1 medium Onion, chopped
- 1 cup Spinach, finely chopped
- 1 medium Carrot, grated
- 0.25 teaspoon Baking soda
- 2 tablespoons Olive oil
- 0.5 teaspoon Asafoetida (Hing)
- 0.5 teaspoon Fenugreek seeds
- 2 tablespoons Cilantro, finely chopped
Instructions
In a large mixing bowl, combine 1 cup chickpea flour, 1 cup water, turmeric powder, red chili powder, and salt to make a smooth batter without lumps.
Add grated ginger, chopped spinach, grated carrot, and baking soda to the batter. Mix well to form a thick paste for pakoras.
Preheat a non-stick pan or air fryer. Using a spoon, drop small dollops of the batter onto the pan. Cook on a medium flame, using little olive oil, until golden and cooked through, about 5–7 minutes on each side.
In another bowl, whisk the low-fat yogurt with 3 cups of water until smooth and lump-free. Stir in salt and turmeric powder.
Heat 1 tablespoon olive oil in a pot. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. When the seeds splutter, add chopped onion and curry leaves. Sauté until onions are translucent.
Pour the yogurt mixture into the pot, stirring continuously to prevent curdling. Bring to a gentle boil.
Add the pakoras to the kadhi and simmer on low heat for about 15 minutes, allowing the flavors to meld.
Garnish with chopped cilantro before serving. Serve hot with brown rice or whole wheat roti for a heart-healthy meal.
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 4454 mg | 194% | |
| Total Carbohydrate | 139.9 g | 51% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 59.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 1279 mg | 98% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3340 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.
