Sugar-Free Kadhi Pakora
Indulge guilt-free with this Sugar-Free Kadhi Pakora, a wholesome twist on the classic Indian comfort food. This recipe combines the tangy goodness of yogurt with a fragrant blend of spices like turmeric, cumin, and asafoetida, creating a velvety kadhi base that's perfect for a cozy meal. Packed with protein-rich besan (chickpea flour) and air-light pakoras made with a hint of baking soda, this low-carb dish skips added sugar without compromising on flavor. The rich aroma of curry leaves, green chilies, and mustard seeds adds an irresistible authenticity, while fresh coriander leaves bring a burst of freshness to every bite. Served hot with steamed rice or roti, this diabetic-friendly recipe is a nourishing and satisfying choice for health-conscious foodies who crave traditional Indian flavors!
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Recipe Information
Ingredients
- 2 cups Plain yogurt
- 2 cups Water
- 1 cup Besan (chickpea flour)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 pinch Asafoetida
- 1 teaspoon Salt
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 Green chilies, chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Ginger, grated
- 4 tablespoons Oil
- 0.5 teaspoon Baking soda
- 10 Curry leaves
Instructions
In a large mixing bowl, whisk together the yogurt and water until smooth. Add 2 tablespoons of besan, turmeric powder, red chili powder, coriander powder, and salt. Mix well to form a lump-free mixture for the kadhi.
Heat 2 tablespoons of oil in a heavy-bottomed pot or pan. Add cumin seeds, mustard seeds, and asafoetida. When the seeds start to splutter, add chopped green chilies and curry leaves. Sauté for a minute.
Pour the yogurt mixture into the pan while continuously stirring. Cook over medium heat, stirring frequently, till the mixture comes to a boil.
Reduce the heat and let the kadhi simmer for about 20 minutes, stirring occasionally to prevent it from sticking to the bottom.
While the kadhi is simmering, prepare the pakoras. In a separate bowl, mix the remaining besan with grated ginger, a pinch of salt, baking soda, and enough water to make a thick batter.
Heat the remaining oil in a frying pan. Drop spoonfuls of the pakora batter into the hot oil, frying until golden brown. Remove and drain on paper towels.
Add the fried pakoras to the simmering kadhi and let them soak for about 5 minutes to absorb the flavors.
Garnish the kadhi pakora with freshly chopped coriander leaves. Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 50.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 1459 mg | 112% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3594 mg | 76% | |
*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.
