5 from 21 votes
Punjabi Kadhi Pakora - Onion fritters with spiced yogurt sauce
Punjabi Kadhi Pakora consists of chickpea flour-based onion and broccoli fritters baked until golden and crisp, served in a tangy spiced yogurt sauce thickened with chickpea flour. A tempering of cumin, fenugreek, chilies, garlic, and ginger adds aromatic complexity, complemented by optional spicy chili oil. This dish combines crunchy fritters with creamy, spiced sauce offering contrasting textures and flavors.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
4
Calories:
198 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
Fritters Dry Ingredients
- 1/2 cup chickpea flour
- 1 tablespoon rice flour
- 1/4 teaspoon Turmeric
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon carom seeds (Ajwain) optional
Fritters Wet Ingredients
- 1/4 cup water
- 1 tablespoon Non-Dairy yogurt
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 cup broccoli chopped small, heaping, chopped
- 1/2 cup onion chopped
For the Yogurt Sauce
- 1 cup Non-Dairy yogurt such as Kite Hill almond yogurt, Forager cashew yogurt, or any other sour non-dairy yogurt
- 3 tablespoons chickpea flour see notes if you’re using besan instead
- 1/4 teaspoon Turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 cup water
For the Tarka or Spiced oil/Tempering
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cumin seeds
- 1/8 teaspoon fenugreek seeds
- 2 dried chili hot Indian or Thai chilis or use mild chilis, such as California red or Kashmiri chillies
- 2 cloves garlic finely chopped
- 1/2 inch ginger finely chopped
For the Optional Chili Oil
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 teaspoon cayenne pepper or Kashmiri chili powder
Instructions
Make the fritters.
- Preheat the oven to 410° F (210° C).
- Add the chickpea flour, rice flour, spices, and baking powder to a bowl, and mix really well. Then mix in the non-dairy yogurt and 3 tablespoons of water. If you need more water, add in a tablespoon of water at a time to make a really thick batter. You want the batter to be thick, because the veggies will leak some moisture while baking. Once you have the batter ready, add in the onion and broccoli, tossing well to coat. Then, drizzle the oil, and lightly toss again.
- Scoop this mixture onto a parchment-lined baking sheet, using either cookie scoops or a large spoon. You want to heap them tall, and not make flat fritters. Bake for 20 minutes or until the fritters are golden and crisp on top. You can also broil them for a minute in the end to make them a little more golden. Remove the baking sheet from the oven, and let the fritters cool for a few minutes
Cup of Yum
Meanwhile, make the kadhi (curry).
- In a bowl, mix the yogurt, chickpea flour, turmeric, salt, cayenne, and 1/4 cup of the water. Use a whisk to mix really well, so that the chickpea flour mixes in. Then, mix in the remaining 3/4 cup of water, and set aside.
Make the tempering.
- Heat a saucepan or skillet over medium heat, and add the oil. Once the oil is hot, add in the cumin seeds and mix for a few seconds, then add in the fenugreek seeds and mix again. Cook until the cumin seeds change color significantly, then add in the dried chilies, and mix for a few seconds. Reduce the heat to medium-low, add in the garlic and the ginger, and mix and cook, stirring frequently, so that they don't burn.
- Once the garlic is golden, add in your yogurt mixture and increase the heat to medium again. Mix really well, and bring to a boil. Once it is boiling it will start thickening. Continue to cook for another 5 minutes, then add more water to adjust the consistency to preference. Depending on the yogurt you use, this might get really thick. I usually add 1/2-1 cup more of water for a slightly thinner curry. Bring back to a boil, then taste and adjust salt and flavor. Add more salt if needed. If you want more tang, mix in some lemon juice or some chaat masala. Simmer for another 2 minutes, and switch off the heat.
Serve the kadhi.
- Place the fritters on top of the curry, and then make the optional chili oil. If you prefer crispier fritters, you can serve the curry with the fritters on the side, and let people top them with the curry at the table or eat the curry over rice with fritters on the side, if they prefer.
- Chili oil: Heat the oil in a small skillet over medium-low heat. Once the oil is hot, switch off the heat. Mix in the cayenne, then quickly drizzle this all over the fritters and the curry and serve topped with fresh cilantro. If you are keeping the fritters on the side, only drizzle the chili oil and sprinkle the cilantro on the curry.
Notes
- This recipe is naturally gluten-free, soy-free, and nut-free when using appropriate non-dairy yogurt.
- You can make the kadhi sauce ahead and refrigerate it for up to 3 days.
- For best texture, prepare the fritters just before serving; if pre-made, re-crisp them in an air fryer or oven before serving.
- Fritters can be fried instead of baked for a different texture.
- When using besan instead of chickpea flour, adjust water quantities accordingly in the batter and kadhi for proper consistency.
Nutrition Information
Calories
198kcal
(10%)
Carbohydrates
23g
(8%)
Protein
9g
(18%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Sodium
464mg
(19%)
Potassium
289mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
235IU
(5%)
Vitamin C
10mg
(11%)
Calcium
125mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 464mg | 19% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.