Baked Broccoli Fritters with Spiced Yogurt – Pakore waali Vegan Punjabi Kadhi. Vegan Glutenfree Recipe

Baked Broccoli Fritters with Spiced Yogurt - Pakore waali Vegan Punjabi Kadhi | Vegan Richa


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.


Baked Broccoli Fritters with Spiced Yogurt - Pakore waali Vegan Punjabi Kadhi | Vegan Richa

Chop up broccoli into small pieces.

Baked Broccoli Fritters with Spiced Yogurt - Pakore waali Vegan Punjabi Kadhi | Vegan Richa

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 Vegan Punjabi 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 or use my almond cashew milk yogurt from my book
1/4 cup So Delicious plain coconut milk yogurt or use my almond cashew milk yogurt from my book
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
1/4 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.

Get this popular recipe also in my cookbook! Now available internationally!

5.0 from 3 reviews
Baked Broccoli Fritters with Spiced Yogurt - Pakore waali Vegan Punjabi Kadhi. Vegan Glutenfree Recipe
 
Prep time
Cook time
Total time
 
Spiced Yogurt gravy with Baked Broccoli Fritters - Pakore waali Vegan Punjabi Kadhi made with coconut milk yogurt. Vegan Gluten-free Soy-free Recipe
Author:
Recipe type: Main
Cuisine: indian
Serves: 3
Ingredients
  • Broccoli Fritters: Makes 9-10 small fritters
  • ½ cup Chickpea flour
  • ¼ teaspoon salt
  • ¼ teaspoon garam masala
  • ¼ teaspoon baking powder
  • ¼ cup water
  • ½ loaded cup finely chopped Broccoli
  • Yogurt Gravy/Kadhi:
  • ¼ cup Greek style So Delicious plain yogurt or use my almond cashew milk yogurt from my book
  • ¼ cup So Delicious plain coconut milk yogurt or use my almond cashew milk yogurt from my book
  • ¼ cup chickpea flour
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon salt
  • 1 cup water
  • Tempering:
  • 2 teaspoon oil
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fenugreek seeds(methi seeds)
  • 2 dry red chilies or flakes to taste
  • ½ inch of ginger chopped
  • 4-5 cloves of garlic chopped
  • a generous pinch of hing/asafetida
Instructions
  1. Broccoli Fritters:
  2. Mix all the dry ingredients well.
  3. Add the water and mix into a thick pasty batter.
  4. Add finely chopped Broccoli and mix to coat.
  5. Add chopped green chili for spicier fritters.
  6. Drop Tablespoon full blobs on parchment lined sheet.
  7. Bake at pre-heated 410 degrees F for 18 minutes.
  8. Broil on Low for half a minute for a more brown fritter.
  9. Yogurt Gravy/Kadhi:
  10. In a bowl, whisk the yogurts to make them smooth.
  11. Add chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
  12. Add water and whisk to combine into a thin mixture.
  13. Tempering: In a medium pan, add oil and heat on medium.
  14. Add cumin seeds and let them cook for a half a minute
  15. Add ginger, garlic, fenugreek seeds and red chili.
  16. Mix and cook for another 2 minutes until garlic is golden,
  17. Add the yogurt chickpea mixture and bring to a boil.
  18. The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
  19. Reduce heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
  20. Taste and adjust salt and spice.
  21. Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
  22. Serve as is or with Rice or Naan.

Vegan Spiced Yogurt gravy with Baked Broccoli Fritters

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Comments

  1. says

    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.

  2. says

    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.

  3. says

    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. 😉

  4. says

    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.

  5. says

    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?

    • says

      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.

  6. Pongodhall says

    This is wonderful! Thank you very much richa.
    I have been sharing you in Twitter for ages and it is wonderful to see you there and others having lovely things to eat.

  7. Nicky says

    Please could you put the grams / ml for your recipes… I really struggle every time to work it out .
    1/4 cup water game out 64 ml and in the end I must of done 3 times the amount to get a batter to add the broccoli to it. To be coated ….
    Help!
    Thanks
    Nicky

    • says

      I am not sure why it took that much liquid. Maybe the brand of chickpea flour? the batter should be really thick and now flow off the broccoli. I don’t cook with gm/ml. Most days I eyeball the measurement based on the expected consistency, esp if I am not cooking for the blog. There are pictures with most recipes and I mention the consistency in the recipe for this reason. There are so many factors as say if the flour is overly packed, you would be using a lot more flour than 1/2 cup, or the stove heating is never the same between the many types of stoves etc. so adjust to get the right consistency. a bit here and these usually will not make a difference in the outcome.

  8. says

    Hey Richa,
    I saw your pinboard on Chef at Large and was hooked on to this recipe seeing that tantalizing picture of broccoli fritters in yoghurt sauce. I happen to be a broccoli lover and am always on the look out for interesting recipes. This one turned out spectacular. And your recipe directions were spot on! I loved the texture that the fritters got from little broccoli pieces :).

    Am going to try out more of your recipes. Thanks for this!

  9. says

    Hi Richa,

    I saw your pinboard at Chef at Large and was hooked to try this one in particular considering the picture was so tantalizing. I love broccoli and am always on the look out for innovative takes on it.

    This recipe turned out spectacular! Your directions were spot on. And I loved the texture the fritters got from little broccoli pieces.

    Am going to try out more of your recipes. Thanks for this!

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