Low Sodium Kadhi Pakora
Discover the delicious world of comfort food with this healthier twist on a classic—Low Sodium Kadhi Pakora! This fragrant and creamy yogurt-based curry is thickened with besan (chickpea flour) and infused with aromatic spices like turmeric, cumin, and fenugreek, creating a flavorful base that’s gentle on your sodium intake. Tender, golden-brown pakoras made from chickpea flour, onions, and ginger are the perfect addition, soaking up the tangy kadhi for a truly indulgent bite. Ready in just an hour, this recipe is a heart-smart choice, bursting with authentic Indian flavors while being mindful of your health. Serve it with steamed rice or warm roti for a soulful, wholesome meal that’s sure to impress!
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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
Directions
Step 1
In a large bowl, whisk together 1 cup of yogurt and 2 cups of water until smooth.
Step 2
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.
Step 3
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.
Step 4
Add the yogurt-besan mixture to the pan and continue stirring continuously to avoid curdling. Cook on low heat for 20 minutes, stirring occasionally.
Step 5
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.
Step 6
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.
Step 7
Fry the fritters until they are golden brown and crispy. Remove and drain on a paper towel.
Step 8
Once the kadhi has thickened, gently add the pakoras into the simmering kadhi and let them soak for 5 minutes.
Step 9
Garnish with chopped cilantro before serving. Enjoy your low sodium kadhi pakora with steamed rice or roti.
Nutrition Facts
| Serving size | (1641.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1394.7 |
| Total Fat 72.9g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 29.4mg | 0% |
| Sodium 494.2mg | 0% |
| Total Carbohydrate 131.1g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 55.0g | |
| Protein 57.2g | 0% |
| Vitamin D 235.2IU | 0% |
| Calcium 1124.8mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 2806.6mg | 0% |
Source of Calories