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pan of kadhi pakora next to a bowl of cilantro
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5 from 7 votes

Punjabi Kadhi Pakora - Onion fritters with spiced yogurt sauce

Kadhi pakora is a popular, homestyle North Indian curry starring crispy baked vegetable pakora fritters in a creamy yogurt curry sauce. This version is from North Indian Punjabi cuisine (gluten-free, soy-free, nut-free)
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: Indian, north indian
Keyword: kadhi pakora
Servings: 4
Author: Vegan Richa

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 oil
  • 1/2 cup heaping , chopped broccoli chopped small
  • 1/2 cup chopped onion

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
  • 1 cup water

For the Tarka or Spiced oil/Tempering

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon fenugreek seeds
  • 2 dried chillies 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 oil
  • 1/2 teaspoon cayenne or Kashmiri chili powder
US Customary - Metric

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

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.

Video

Notes

This recipe is naturally gluten-free. It’s soy-free and nut-free, as long as you use soy-free and/or nut-free non-dairy yogurt.
To make ahead, you can make the kadhi sauce beforehand and keep it in the fridge for up to 3 days. Ideally, make the fritters right before serving, so that they stay crisp. If you do need to pre-make the fritters, you can air fry them or put them in the oven again to crisp back up before serving.
You can also fry the fritters, if you prefer. Instead of baking, just fry until golden. 
I use chickpea flour in this recipe. To use besan, use 2 tablespoons of water in the fritters, and add more only if needed to make a thick batter. In the curry, use a tablespoon more of besan, so a total of 4 tablespoons (1/4 cup) of besan instead of 3 tablespoons of chickpea flour.

Nutrition

Calories: 198kcal | Carbohydrates: 23g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 464mg | Potassium: 289mg | Fiber: 3g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 10mg | Calcium: 125mg | Iron: 1mg