Kadhi Pakora is a winter staple in North India served with steamed rice and garnished with vegetable fritters. It took me a long time to veganise this recipe only because most of the suggestions on google are to use tofu in some form. Now, I’m not at all against eating tofu in moderation but, now and then if I’ve been slack with grocery shopping, we end up with no tofu! This recipe came about at a time like this, with the family pitching ideas at me and brainstorming about how best to get the Kadhi right (love weekend cooking!). My younger one, of course insisted, that as long as the Pakora (fritters) were good, no one cared about the actual taste or consistency of the Kadhi/ stew! I used this Pakora recipe and this steamed rice recipe. Happy cooking 😊
Gluten free, allergy friendly and onion & garlic free.
- 2.5 cups Non Dairy Milk (Soy, Rice & Coconut work well)
- 5 tablespoons Chickpea Flour/ Besan, fine
- 1 inch Fresh Ginger Root, peeled
- 1 teaspoon Turmeric Powder
- 3 - 4 tablespoons Lime Juice
- Salt, to taste
- 1 tablespoon Oil
- 3/4 teaspoon Asafoetida
- 7 - 8 Whole Dried Cloves
- 2 inch Cinnamon Bark, coarsely pounded
- 1 teaspoon Black Mustard Seeds
- 8 Fresh Curry Leaves
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds
- 1 teaspoon Fennel Seeds
- 1 Green Chilli, minced
Heat oil in a deep sauce pan and add the mustard seeds. Cover and cook until they pop.
Reduce heat and add all the other spices along with the curry leaves and chilli. Roast until fragrant.
Add contents of the blender to the spices in the deep pan and mix well.
Cook over gentle heat until the mix comes to a rolling boil. Cover and cook for a further 8 - 10 minutes to thicken the stew.
While the stew cooks get the fritters ready. I made mine in the Air Fryer.
If serving with rice, then take this time to get some freshly steamed rice ready.
Assemble for serving by adding rice to a deep dish or bowl first. Pour the cooked Kadhi (stew) over the rice. Finally garnish with crisp Pakoras (fritters).