You know how else to feed me broccoli.. as these fritters. Andfr 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.
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.
Mix all the dry ingredients for the fritter batter well.
Add the water and mix into a thick pasty batter.
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:)
Get this popular recipe also in my cookbook! Now available internationally!
- 1/4 cup Greek style So Delicious plain coconut 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
- 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 / 210ºc 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.
Nutritional values based on one serving