Spiced Yogurt gravy with Baked Broccoli Fritters - Pakore waali Punjabi Kadhi. SoDelicious Contest entry. Vegan Glutenfree Recipe

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You know how else to feed me broccoli.. as these fritters. And they are baked and not fried. And soaked up in a spiced yogurt gravy. Kadhi is Spiced yogurt and Pakore(plural for Pakora) are fritters. This is a somewhat fusion version of the usual Pakore Waali Kadhi(Fritters in spiced yogurt). I actually was never fond of Kadhi, probably because Mom would whip it up to use up the leftover yogurt which was going sour. I used to like fresh yogurt but not very sour old yogurt. :)

This Kadhi uses So Delicious greek yogurt for a slight tang and also some plain coconut milk yogurt. You can use just the plain yogurt as well. The Kadhi that my mom makes has fried Onion fritters soaked in it in. This version has Baked Broccoli Fritters and This is my entry to the So delicious Godairyfree contest. You can find the other entries on their pinterest board here. To vote, please "like" the pin here. :)



The baked fritters are more like dumplings. Delicious on their own and also with the gravy.
You can also make your own Coconut Milk Yogurt or Peanut yogurt or Cashew yogurt and use that instead for the Kadhi.  

Since the past few weeks, those experimental creative baubles in my head have gone fishing because of the irritating stress baubles invading the jar(house hunt). Hopefully, they will be back with super awesomeness soon! It seems like a good week to cook up something from the books waiting to be reviewed:) 

More awesome Indian gravies, curries here.

Steps:


Mix all the dry ingredients for the fritter batter well.
Add the water and mix into a thick pasty batter.




Chop up broccoli into small pieces.



Add Broccoli and mix to coat.

Drop spoonfulls of the mixture on parchment lined sheet and bake at pre-heated 410 degrees F for 18-19  minutes.




For the Kadhi, in a bowl, whisk the yogurts to make them smooth.
Add chickpea flour, spices and mix to combine well.



Mix well so there are no lumps. 



Add water and whisk to combine. It will be a thin watery mixture.

In a medium pan, add oil and heat on medium.
Add cumin seeds and let them cook for a half a minute
Add ginger, garlic, fenugreek seeds and red chili.




Mix and cook for another 2 minutes until golden,
Add the yogurt chickpea mixture and bring to a boil.
The mixture will thicken considerably. Add more water if you like a thinner consistency.




Simmer for a few more minutes.
Then add fritters and serve hot.



Ok, I really cannot decide which background works:)



Pakore Waali Kadhi - Spiced Yogurt with Baked Broccoli Fritters/dumplings
Allergen information: Free of dairy, egg, corn, soy, nut, gluten

Ingredients: Serves 2
Broccoli Fritters: Makes 9-10 small fritters
1/2 cup Chickpea flour
1/4 teaspoon salt
1/4 teaspoon garam masala
1/4 teaspoon baking powder
1/4 cup water
1/2 loaded cup finely chopped Broccoli

Yogurt Gravy/Kadhi:
1/4 cup Greek style So Delicious plain yogurt
1/4 cup So Delicious plain coconut milk yogurt
1/4 cup chickpea flour
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/2 teaspoon salt
1 cup water
Tempering:
2 teaspoon oil
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds(methi seeds)
2 dry red chilies or flakes to taste
1/2 inch of ginger chopped
4-5 cloves of garlic chopped
a generous pinch of hing/asafetida

Method:
Broccoli Fritters:
Mix all the dry ingredients well.
Add the water and mix into a thick pasty batter.
Add finely chopped Broccoli and mix to coat.
Add chopped green chili for spicier fritters.
Drop Tablespoon full blobs on parchment lined sheet. 
Bake at pre-heated 410 degrees F for 18 minutes.
Broil on Low for half a minute for a more brown fritter.

Yogurt Gravy/Kadhi:
In a bowl, whisk the yogurts to make them smooth.
Add chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
Add water and whisk to combine into a thin mixture.
Tempering: In a medium pan, add oil and heat on medium.
Add cumin seeds and let them cook for a half a minute
Add ginger, garlic, fenugreek seeds and red chili.
Mix and cook for another 2 minutes until garlic is golden,
Add the yogurt chickpea mixture and bring to a boil.
The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
Reduce heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
Taste and adjust salt and spice.
Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
Serve as is or with Rice or Naan.

Vegan Spiced Yogurt gravy with Baked Broccoli Fritters

These dumplings are being shared at Slightly indulgent TuesdaysAllergy Free Wednesdays, Rickis wellness weeknd

24 comments:

  1. Awesome Yogurt gravy. Wonderful clicks.
    Read:http://indianfoodnest.blogspot.com/2013/05/mango-halwa-recipe-mambazha-alwa-recipe.html

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  2. wow delicious and tempting recipe,luks yum...

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  3. like the green and blue background pics richa.. excellent preparation..

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  4. broccoli+chickpea flour=happy caitlin. i can't wait to make these fritters tonight!!!

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  5. OMG I love these fritters! I would love to try this dish Richa ;)
    Thank you for sharing ;) xo Ella

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  6. OMG! So yummy. I must try that yogurt gravy

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  7. Replies
    1. She's using the So Delicious soy yogurt as it's her contest entry. It's vegan.

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  8. Yumfully brilliant! I hope you win! :)

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  9. You are inviting me into a whole new food world here. I can't wait to try this.

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  10. I can totally imagine popping these into my mouth one after the other! Good luck with the contest, Richa! You know you have my vote.

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  11. it seems good & hopw will more spicy tasty yogurt...ncie one ya :)

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  12. Oh my goodness Richa, if this tastes only half as good as it looks, it will be amazing. The reason you can't decide which background to use is because they all look so good! I think my favorites are the one at the top and the one with the dark grey background.

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  13. That seriously looks -so- good! This is my idea of comfort food, something that really soothes the soul. I love the fact that you baked your fritters, since it means it won't be nearly as heavy as the fried version and I could eat more of it. ;)

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  14. Such a clever idea. I love pakoras and similar deep fried goodies, but the fat puts me off making it at home - as much for the clean up as the calories! I really like the idea of baking them like this.

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  15. This comment has been removed by a blog administrator.

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  16. Both backgrounds work great, beautiful in different ways! Looking fwd to tring this Richa, featuring your recipe this week!

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  17. You make everything look so easy Richa- this is the perfect way to sneak in some broccoli for non brocco lovers!

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  18. You can trick me into eating broccoli any day. ;-)

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  19. I'm a big fan of your website and I just tried your broccoli fritter Receipe however mine didn't puff up like in your pictures, they were rather flat and runny, could it be that I just needed more chickpea flour or baking powder?

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    Replies
    1. yes. flours can get tricky sometimes. If the mixture is not thick enough, then they will flatten out. if the baking powder is old, it might not be enough to leaven the mixture while baking. add a bit more. hope this helps.

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  20. awesome...beautiful pictures..keep rocking..

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  21. lovely. I am not a cook but you make me want to :) And...the green background rocks

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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