Dairy-Free Kadhi Pakora

Dive into the comforting flavors of **Dairy-Free Kadhi Pakora**, a plant-based twist on a beloved North Indian classic! This wholesome recipe features a tangy chickpea flour (besan) curry enriched with bold spices like turmeric, cumin, and mustard seeds, creating a velvety, flavorsome base without any yogurt or curd. Crispy, golden-brown pakoras infused with onions and green chili add a delightful texture, making every bite irresistible. Perfectly simmered and topped with fresh coriander, this dairy-free comfort food pairs beautifully with steamed rice or soft flatbreads. Whether you're following a dairy-free lifestyle or simply seeking a unique take on traditional kadhi, this recipe promises a burst of flavor while staying true to its authentic roots.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2.5 cups Chickpea flour (besan)
• 3 cups Water
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Fenugreek seeds
• 0.5 teaspoon Asafoetida (hing)
• 1.5 teaspoons Salt
• 1 teaspoon Chili powder
• 2 teaspoons Coriander powder
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 medium Green chili
• 3 tablespoons Lemon juice
• 1 medium Onion
• 2 tablespoons Fresh coriander leaves
• 0.5 cups Oil
• 0.25 teaspoon Baking soda

Directions

Step 1

In a large mixing bowl, combine 2 cups of chickpea flour with 2 cups of water. Whisk well to form a smooth batter without any lumps.

Step 2

Add turmeric powder, chili powder, coriander powder, salt, lemon juice, ginger paste, and garlic paste to the batter. Mix thoroughly.

Step 3

In a large pan, heat a tablespoon of oil and add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Allow them to splutter.

Step 4

Pour the chickpea flour batter into the pan. Stir continuously to avoid lumps and cook on medium heat until the mixture thickens slightly.

Step 5

Add an additional cup of water to the pan. Stir well and allow it to simmer on low heat for 10-15 minutes. Stir occasionally.

Step 6

For the pakoras, in a bowl, mix the remaining 0.5 cups of chickpea flour with finely chopped onion, green chili, baking soda, and salt.

Step 7

Add water gradually to form a thick batter. It should be thick enough to coat the back of a spoon.

Step 8

Heat oil in a deep frying pan. Drop spoonfuls of the pakora batter into the hot oil and fry until golden and crispy. Remove and drain on paper towels.

Step 9

Add pakoras to the simmering kadhi and stir gently. Allow them to cook in the curry for another 5 minutes.

Step 10

Garnish with fresh coriander leaves and serve hot with steamed rice or flatbread.

Nutrition Facts

Serving size	(1396.1g)

Amount per serving	% Daily Value*
Calories	2378.0

Total Fat 136.2g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4451.6mg	0%
Total Carbohydrate 220.1g	0%
Dietary Fiber 41.3g	0%
Total Sugars 43.2g
Protein 76.2g	0%

Vitamin D 0IU	0%
Calcium 311.8mg	0%
Iron 22.2mg	0%
Potassium 3323.7mg	0%

*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.

Source of Calories

Fat: 50.8%

Protein: 12.6%

Carbs: 36.5%