Vegan Kadhi Pakora
Discover the irresistible charm of Vegan Kadhi Pakora, a plant-based spin on a classic Indian comfort dish that's brimming with flavor and warmth. This delightful recipe combines crispy, golden pakoras made from spiced besan batter with a tangy, creamy vegan yogurt-based kadhi that's infused with bold spices like cumin, turmeric, and garam masala. Perfectly thickened and smoothed to create a luxurious sauce, the kadhi pairs beautifully with steamed rice or vegan naan, making it an ideal meal for cozy evenings or festive gatherings. With wholesome ingredients and simple techniques, this dairy-free and egg-free dish is a must-try for anyone exploring vegan Indian recipes or craving authentic flavors in a cruelty-free format.
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Recipe Information
Ingredients
- 2.5 cups Besan (gram flour)
- 2 cups Water
- 1.5 cups Vegan yogurt
- 1 medium, sliced Onion
- 2 chopped Green chili
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Asafoetida
- 2 teaspoons Salt
- 1 teaspoon Coriander powder
- 2 tablespoons, chopped Fresh coriander leaves
- 0.5 teaspoon Baking soda
- 3 cups for frying and 2 tablespoons for kadhi Oil
Instructions
In a mixing bowl, combine 1 cup of besan, sliced onion, 1 chopped green chili, 1 teaspoon salt, and baking soda. Mix them to form a batter by adding water gradually until it reaches a thick, pouring consistency.
Heat oil in a deep pan for frying. Once hot, drop spoonfuls of batter into the oil and fry until the pakoras are golden brown. Remove and drain them on paper towels.
In another bowl, whisk the remaining besan with vegan yogurt. Add water slowly while mixing to ensure no lumps remain. The mixture should be smooth and lump-free.
Heat 2 tablespoons of oil in a large saucepan. Add cumin seeds and let them splutter.
Add asafoetida and stir briefly. Then add the turmeric powder, red chili powder, coriander powder, garam masala, and another chopped green chili.
Slowly pour the yogurt-besan mixture into the saucepan, stirring continuously.
Add salt to taste and allow the kadhi to cook on medium heat for about 10-15 minutes, stirring occasionally.
Once the kadhi begins to thicken, add the prepared pakoras into the kadhi and simmer for another 5 minutes.
Garnish with chopped fresh coriander leaves and serve the vegan kadhi pakora hot with steamed rice or vegan naan.
Nutrition Facts
Calories |
2092 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.6 g | 266% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.5 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 860 mg | 18% | |
*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.
