Low Sodium Kadhi Pakora
Indulge in the comforting flavors of a classic Indian dish with a heart-healthy twist—Low Sodium Kadhi Pakora! This recipe balances the creamy tanginess of spiced yogurt-based kadhi with golden, crispy pakoras (fritters), all while keeping sodium levels in check. Featuring a fragrant blend of ground cumin, coriander, turmeric, and a touch of hing (asafoetida), the kadhi is light yet deeply flavorful. The pakoras, made from chickpea flour, onion, and green chili, add the perfect crunchy contrast, soaking up the kadhi's rich, aromatic sauce. Served best with steamed rice or roti, this low-sodium version retains the authentic taste of traditional kadhi pakora without compromising on health. Perfect for a wholesome meal, it’s a delightful dish for anyone seeking flavor-packed yet mindful cooking.
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Recipe Information
Ingredients
- 2 cups Yogurt
- 1 cup Besan (chickpea flour)
- 3 cups Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 1 large Onion, finely chopped
- 1 medium Green chili, chopped
- 1 teaspoon Ginger, grated
- 0.25 cup Cilantro, chopped
- 4 tablespoons Cooking oil
Instructions
In a large bowl, whisk together 1 cup of yogurt and 2 cups of water until smooth.
Add 1/2 cup of besan, turmeric powder, ground cumin, ground coriander, and chili powder to the yogurt mixture. Whisk to combine thoroughly, ensuring there are no lumps.
Heat 2 tablespoons of oil in a large pan over medium heat. Add fenugreek seeds, asafoetida, and curry leaves. Saute for about 30 seconds until aromatic.
Add the yogurt-besan mixture to the pan and continue stirring continuously to avoid curdling. Cook on low heat for 20 minutes, stirring occasionally.
To prepare the pakoras, in a separate bowl, mix the remaining besan, chopped onion, green chili, grated ginger, and a little water to form a thick batter.
Heat 2 tablespoons of oil in another pan over medium heat. Use a spoon to drop small dollops of the batter into the hot oil, forming fritters.
Fry the fritters until they are golden brown and crispy. Remove and drain on a paper towel.
Once the kadhi has thickened, gently add the pakoras into the simmering kadhi and let them soak for 5 minutes.
Garnish with chopped cilantro before serving. Enjoy your low sodium kadhi pakora with steamed rice or roti.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 55.0 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1125 mg | 87% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2807 mg | 60% | |
*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.
