Punjabi Kadhi Pakora (Vegan Yogurt Stew with Fritters)

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 😊 

Indian Buddha Bowl

 

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Vegan Punjabi Kadhi Pakora

Gluten free, allergy friendly and onion & garlic free.

Priya: Priya@MasalaVegan
Ingredients
To blend together
  • 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
For the Spice Mix
  • 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
Instructions
Blend the chickpea flour and the rest of the ingredients until a smooth and thin batter like mixture forms.
  1. Heat oil in a deep sauce pan and add the mustard seeds. Cover and cook until they pop.

  2. Reduce heat and add all the other spices along with the curry leaves and chilli. Roast until fragrant.

  3. Add contents of the blender to the spices in the deep pan and mix well.

  4. 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.

  5. While the stew cooks get the fritters ready. I made mine in the Air Fryer.

  6. If serving with rice, then take this time to get some freshly steamed rice ready.

  7. 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).

 

Airfryer Vegetable Pakora & The Veggie Bullet

My Mother’s Day present this year was a “Veggie Bullet“, that can slice, chop, grate, shred and most importantly, “spiralise veggies”! I’ve been wanting a spiraliser for the longest time now, but everytime I got a manual one, something would be wrong, missing screws, broken blades, missing parts and more… Not anymore, so stay tuned for lots of spiraliser recipes, as I start my experiments 😊

Veggie Bullet

For our first trial, after taking a family vote we decided to make Vegetable Pakora, the famous Indian fritters that everyone loves! These are a combination of shredded vegetables I had in the fridge consisting of cabbage, zucchini and white potatoes mixed with dry spices such as, green fennel, cumin, carom and coriander in a thick Besan and rice flour batter to bake in the Air Fryer. These crisp, gluten-free and hot Pakore didn’t last very long, paving the way to break out the Veggie Bullet again. There  are heaps of you tube videos on how to use the Veggie Bullet that I’ve watched before taking the plunge! Now on to the Vegetable Pakora recipe, 

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Veggie Pakora

Vegan, gluten free, onion and garlic free.

Priya: Priya@MasalaVegan
Ingredients
  • 3/4 cup Besan/ Chickpea Flour
  • 1/2 cup Rice Flour
  • 1 teaspoon Carom Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Kitchen King/ Garam Masala Powder
  • 1 cup Grated Vegetables (Zucchini, Cabbage & Potato)
  • 2 tablespoons Fresh Coriander Leaves, finely chopped
  • 1/2 cup Warm Water
  • 1 tablespoon Oil
  • Salt, to taste
Instructions
  1. In a large mixing bowl, add the flours, spices, oil, salt and 1/2 cup of water. Whisk well until smooth.

  2. Fold in the grated veggies into the batter carefully. Add extra spoonfuls of water only if required, as the batter needs to be quite thick and the veggies give out moisture too!

  3. I left my batter quite thick to scoop up by the spoonful and drop into the Airfryer basket to cook for 15 minutes at 200 degrees Celsius.

  4. If using an oven, preheat the oven to 200 degrees Celsius and bake for 20 to 25 minutes on a fan forced setting.

  5. Serve warm with Tomato Chutney or Ketchup πŸ˜‹

Recipe Notes

Many other veggies can also be used in this versatile baked pakora recipe, as long as the vegetables are grated or, chopped fine. Examples are, sweet potatoes, turnips, daikon, carrots and even onions to make the famous Onion Bhajji!

 

Vegan Gluten-free & Sugar-free Waffles

My little ones love Waffles and will happily eat great amounts at all times of the days, topped with fruits and maple syrup, or even plain! I got one of those popular electric waffle makers  a couple of years ago at the holiday sales. After which we have stopped getting any shop bought waffles in the house. I must admit that I have mostly made wholemeal waffle batter until now, but wanted to use up some leftover flax egg when inspiration struck!

Using Besan (finely ground Gram flour) as a base for gluten-free dishes is quite widespread in Indian cooking. For example, here and here. Besan is a favoured ingredient in many Indian sweets in the form of fudge or, truffle like balls called Laddoos. I buy Besan flour in a coarsely and finely ground form depending on how I plan to use it, as the fine grind is better as a coating and the coarse grind provides more body, such as in this Frittata and Fritter recipe.

These waffles freeze well and can be reheated on a hot pan or, in the Airfryer to crisp up for a quick breakfast or, wholesome afternoon tea. Happy cooking 😊

 

Vegan Allergy free Waffles
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Vegan Gluten-free & Sugar-free Waffles

Allergy friendly waffles made with Gram flour and flax using a waffle maker.

Priya: Priya
Ingredients
  • 1 cup Gram Flour/ Chickpeas Flour, finely ground
  • 2 tablespoons Coconut Flour
  • 2 teaspoons Baking Powder
  • 1/4 cup Stevia, granules
  • 1 cup Coconut Milk
  • 4 - 5 tablespoons Warm Water
  • 1 teaspoon Vanilla Bean Paste
  • 2 tablespoons Coconut Oil
  • Non Stick Spray
Flax Egg Mixture
  • 2 tablespoons Water
  • 1 tablespoon Flax Meal
Instructions
  1. Mix the flax egg ingredients well and set aside.

  2. Whisk the chickpea flour, coconut flour, stevia and baking powder in a large mixing bowl until well mixed. 
  3. Combine the coconut milk, vanilla bean paste, oil and flax egg mix together and whisk well.

  4. Fold in the dry flour mixture gradually, while whisking continuously to prevent any lumps. 
  5. Use spoonfuls of warm water to make a slightly runny batter. (Coconut flour tends to thicken the batter.) 
  6. Heat the waffle maker and spray some non stick spray on the surfaces. 
  7. Ladle a spoonful of mixture on to the waffle maker and spread it all over the waffle maker before closing the lid. 
  8. Cook at low heat for 5 - 7 minutes until a deep golden brown. 

  9. The waffles are done when they come off the waffle maker easily and do not stick.

These waffles are making their way to Take Two Tapas and, The Bloggers Pitstop