Kadhi pakora is a popular North Indian snack recipe made with deep-fried chickpea flour in a savory base of sour yogurt. The dish is hands down amazing, except for the deep-fried and dairy part. I agree to be sent email.
I have a simpler, vegan, and healthy variation for this popular recipe you don’t want to miss. The original dish is usually quite heavy, but in this vegan kadhi pakora recipe, I have lightened it up by air-frying the pakoras and using cashew yogurt. This version of kadhi pakora is just as delicious as the traditional one! I noticed this Punjabi kadhi pakora recipe on my Instagram feed for the first time and thought I should try a vegan version because I had the proven recipe for air fryer cabbage pakora to start with. After a few worthy trials and errors, the end result was that my family loved it till the last drop. I am sure your family will love it the same way mine did. Try this easy recipe today!
Ingredients note
Instructions
Add besan flour, spices, and yogurt to a large mixing bowl. Mix well and remove lumps. The recipe is easy to follow and can be made in under an hour. The main ingredients are simple, and the spices are mild. Crispy pakoras are everyone’s favorite, and this recipe makes them even better with a simmered gravy. It’s great comfort food, and I often make this dish when I have to feed a crowd. It is easy to make, and the leftovers taste great even the next day. The vegan version makes it so special because you dont have to give up on Kadhi Pakoras if you are vegan. This kadhi pakora recipe is Gluten-free, Nut-free. So, it can be enjoyed by everyone! This Punjabi kadi is even so special because I used air-fried cabbage pakoras. Add water and mix it with a whisk. The mixture should be of pouring consistency. Heat 3 teaspoon of oil in a pan over medium heat. As the oil heats up, reduce the flame and add crushed coriander and cumin seeds. Saute them for 20 seconds over medium-low heat. Add grated ginger, chopped garlic, and onions. Saute until the onions turn translucent. Add black pepper powder and pour the besan flour mixture. Give it a good stir and cook until the kadhi comes to a boil. Add salt and water if required. Keep string the kadhi Simmer kadhi for 15 minutes or until it thickens slightly. Meanwhile, prepare the pakora batter and pakoras. I am not showing the pakora method here. Check out my air fryer cabbage pakora recipe. Add the golden brown pakoras and let them cook for a minute. Garnish with chopped cilantro leaves and add tadka. Serve Punjabi kadhi pakora with steamed rice or roti. Enjoy! For tadka Place a pan on the stove and heat two teaspoon of oil. When it is hot, add cumin seeds and let them splutter. Add asafoetida, crushed coriander seeds, Kasuri methi, and Kashmiri red chili powder. Turn off the flame and pour this tempering over the Punjabi kadhi pakora. Serve immediately!
Serving suggestion
I like to serve the Punjabi kadi pakora with chapathi or sona masoori rice. Served over rice, it is called Kadhi chawal. You can also serve it with basmati rice, jeera rice, or plain steamed rice. I have noticed that it tastes great with wheat naan bread or tandoori roti. This kadhi pakora recipe is perfect for a winter lunch or dinner. I hope you enjoy making this dish as much as I do!
Tips
If you are not vegan, you can use regular yogurt and milk.You can also deep-fry the pakoras if you do not have an air fryer.Do not add too much water while making the kadhi. Otherwise, it will become too watery.You don’t need a thick batter, either. The kadhi will thicken as it cools, so don’t make it too thick.If you want a spicy kadhi, add more chili powder or green chili.You can also add vegetables of your choice to the kadhi.Add 1-2 teaspoons of sugar if you like it a little sweet.
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