Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

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

By 47 Comments

Spiced Yogurt gravy with Baked Broccoli Fritters – Pakore waali Vegan Punjabi Kadhi made with non dairy yogurt. Vegan Gluten-free Soy-free Recipe. Vegan Kadhi 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. 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.

 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:)

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

Print Recipe
5 from 5 votes

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

Spiced Yogurt gravy with Baked Broccoli Fritters - Pakore waali Vegan Punjabi Kadhi made with nondairy yogurt. Vegan Gluten-free Soy-free Recipe
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Main
Cuisine: Indian
Servings: 3
Calories: 208kcal
Author: Vegan Richa

Ingredients

Broccoli Fritters: Makes 9-10 small fritters

  • 1/2 cup (60 g) Chickpea flour
  • 1/4 teaspoon (0.25 teaspoon) salt
  • 1/4 teaspoon (0.25 teaspoon) garam masala
  • 1/4 teaspoon (0.25 teaspoon) baking powder
  • 1/4 cup (62.5 ml) water
  • 1/2 cup (45.5 g) finely chopped Broccoli loaded

Yogurt Gravy/Kadhi

Tempering

  • 2 teaspoon oil
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon (0.25 teaspoon) fenugreek seeds methi seeds
  • 2 dry red chilies or flakes to taste
  • 1/2 inch (0.5 inch) of ginger chopped
  • 4-5 cloves (4 cloves) of garlic chopped
  • a generous pinch of hing/asafetida

Instructions

  • 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.

Notes

Nutritional values based on one serving

Nutrition

Nutrition Facts
Baked Broccoli Fritters with Spiced Yogurt - Pakore waali Vegan Punjabi Kadhi. Vegan Glutenfree Recipe
Amount Per Serving
Calories 208 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Sodium 621mg27%
Potassium 404mg12%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 4g4%
Protein 8g16%
Vitamin A 230IU5%
Vitamin C 17.2mg21%
Calcium 77mg8%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Spiced Yogurt gravy with Baked Broccoli Fritters



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  11. 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.

    Reply

  13. 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.

    Reply

  14. 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. 😉

    Reply

  15. 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.

    Reply

  20. 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?

    Reply

    • 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.

      Reply

  23. 5 stars
    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.

    Reply

  24. 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

    Reply

    • 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.

      Reply

  25. 5 stars
    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!

    Reply

  26. 5 stars
    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!

    Reply

    • It is vegan yogurt or non dairy yogurt. You can buy or make nondairy yogurt with many different non dairy milks such as almond milk yogurt, almond- cashew yogurt, cashew yogurt, peanut yogurt, coconut milk yogurt, soy milk yogurt etc. Its a similar process as dairy milk. Some of the non dairy milks need to be thickened a bit with cornstarch before making the yogurt so that you get a set and creamy yogurt.

      Reply

      • Thanks Richa!
        My bad, I guess I missed the part about “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” in the recipe.
        Recipe sounds delicious, so will definitely try as my husband is with lactose intolerance plus, he is going vegan, by taking baby steps.

        Reply

  28. 5 stars
    Do you have more recipes using coconut yogurt? We bought some to try it out and just don’t like the flavor. I’m wondering if there are any ways to cook it *into* Indian food to help us finish it – I’d hate to throw it out 🙁

    Also do you have your recipes arranged by ingredients or tagged at all that way? 🙂

    Reply

  29. Hi, the SO DELICIOUS greek yogurt substitute has been discontinued. If I do not have your book to make your yogurt substitute, would I just double the amount of So Delicious plain coconut milk yogurt used? The greek and plain yogurt substitutes both require 1/4 cup.

    Reply

  30. 5 stars
    Excellent recipe! I’ve made it a few times and it’s a big hit in a Punjabi family.
    I used Forager cashew milk yogurt and spinach and onions in the fritters instead of broccoli.

    Reply
LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaEmail
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers