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


Vegan Punjabi Kadhi Pakora

Gluten free, allergy friendly and onion & garlic free.

Priya: Priya@MasalaVegan
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
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, 

Veggie Pakora

Vegan, gluten free, onion and garlic free.

Priya: Priya@MasalaVegan
  • 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
  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 😋

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!


Mango & Nectarine Chutney (Onion & Garlic Free)

Summer brings an abundance of ripe mangoes. After a while when the novelty starts to wear off, the mangoes get pushed to the bottom of the fruit tray in favour of the more popular stone fruits. This luscious onion and garlic free Chutney combines the tartness of red nectarines with ripe mangoes to create an absolute explosion of flavours. Mildly spiced with Cardamom seeds, cinnamon and star anise along with fresh turmeric and ginger root, tastes best spread on to a slice of freshly baked bread or, a coconut wrap with some fresh salad. I’ve used fresh turmeric root for the beautiful golden colour and fresh flavour, however a teaspoonful of dried turmeric powder could be substituted as well.

Mango & Nectarine Chutney

Vegan, gluten free and sugar free fruit chutney.

Priya: Priya
  • 1 Large Mango, ripe Chopped roughly
  • 2 Medium Nectarines Chopped finely
  • 1 Teaspoon Oil
  • 2 Teaspoons Ginger Minced finely
  • 2 Teaspoons Fresh Turmeric Root Minced
  • 1 Teaspoon Asafoetida
  • 1/2 Cup White Vinegar
  • 5 Pods Green Cardamom
  • 1 Stick Cinnamon
  • 1 Star Anise
  • 1/3 Cup Xylitol
  • Salt To taste
  • 1 Teaspoon Chilli Flakes Optional, but recommended
  1. In a deep pan dry roast the cardamom, cinnamon and star anise. Pound lightly to crush them once cooked. 

    Add the oil and coat the pan. 

    Toss in the asafoetida, ginger and turmeric root and cook until aromatic.

    Lightly cook the cardamom, cinnamon & star anise until golden.

    Toss in the chopped fruit, salt and xylitol. Mix well.

    Add the vinegar and bring to a boil.

    Season with salt and cook on low heat until the Chutney starts to thicken.

    Mix in the Chilli flakes, if using.

    Take off the heat and pour into sterilised glass jars.

    Store in the refrigerator and use in 10 - 15 days.

Recipe Notes

Peaches can be substituted by peaches or, fresh apricots too.


Baingan Ka Bharta (Vegan & Gluten Free Eggplant Dip)

“Baingan Ka Bharta” brings to mind a smoky eggplant dip bursting with the flavour of fresh tomatoes and onions. Eggplant dips seem to be a favorite across cultures and cuisines from the delicious Middle Eastern Baba Ganoush to the European Ajvar. The cooking process is always the same, eggplants are chargrilled, while the tomatoes and onions are diced. This scrumptious mélange results from adding local herbs and spices, in my case some green chillies, turmeric, cumin seeds and freshly chopped coriander. Using my Airfryer to bake the eggplant while finishing up the rest of the prep makes this a quick weekday night recipe. We ate our Bharta with Roti. In the past we have also eaten this dip with plain steamed Basmati rice and Daal.

Baingan Ka Bharta
Vegan, gluten free, nut free Indian Eggplant dip that tastes best with flatbread.
  1. Eggplant, peeled and diced - 1 large
  2. Onion, diced finely - 1 large
  3. Tomatoes, deseeded and diced - 1 cup
  4. Olive Oil - 1 teaspoon
  5. Cumin Seeds - 1 teaspoon
  6. Turmeric Powder - 1 teaspoon
  7. Green Chillies, minced finely - 1 to 2 (depending on desired hotness)
  8. Coriander Leaves & Stalks, minced finely - 2 tablespoons
  9. Salt, to taste
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  1. For the Eggplant: Airfryer the peeled and diced eggplant for 25 to 30 minutes and mash with a fork when still warm.
  2. Set aside the the mashed mix.
For the Bharta
  1. Grease a thick wok with oil. (I used my cast iron pan so, didn't need much oil)
  2. Roast the cumin seeds until they pop.
  3. Add in the diced onions and cook until golden.
  4. Throw in the minced chillies and mix well.
  5. Mix in the turmeric powder and tomato. Cook until soft.
  6. Add the mashed eggplant mix and season with salt.
  7. Cook until everything looks mixed and smells swoon worthy!
  8. Take off the heat and stir in the coriander.
  1. Tastes great with roti/ chapatis or, Dal and steamed rice.
Masala Vegan http://masalavegan.com/
Click here for the Roti recipe.
Click here for my Daal recipe. 

3 Ingredient Apricot Coconut Bliss Balls

These 3 ingredient Apricot Coconut bliss balls need no cooking and are vegan, gluten-free, nut-free and contain no added or processed sugar. Adding a pinch of turmeric gives a depth of flavour and a beautiful golden colour to these bliss balls. If short on time, press the Apricot mixture into a slice tray and set in the fridge before cutting. I first came across Apricot coconut bites in the health food section of my grocery store. As usual, excited by something vegan and remotely healthy in a mainstream grocery store aisle I bought some! After the package got home, I noticed the horrendous amounts of sugar and other additives in the Apricot bites. These delectable little balls are a great home-made substitute and perfect lunchbox additions. Best made with organic, sulphur free apricots. 

3 Ingredient Apricot Coconut Bliss Ball Bites
Yields 20
Vegan, raw, gluten-free, nut-free, refined sugar free and additive free!
Prep Time
20 min
Prep Time
20 min
  1. Organic Sulphur free Apricots, deseeded - 3/4 cup
  2. Desiccated Coconut Meal - 1 cup
  3. Fresh Turmeric Root, peeled and sliced - 1/2 teaspoon
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  1. Soak the apricots in warm water for 10 to 15 minutes and drain well.
  2. I use my food processor bowl to process the apricots and turmeric together first until chunky.
  3. Add the coconut meal and process until smooth (My Kitchen Aid takes about 4 to 5 minutes to do this).
  4. Remove apricot into a mixing bowl and roll into olive sized balls.
  5. If wanting to make Apricot Coconut bites, then line a 7" tray with grease proof paper and spread the apricot mixture into the tray. Cool for 30 minutes before cutting into squares.
  1. Use 1/4 teaspoon of turmeric powder if fresh turmeric unavailable.
  2. Process the coconut until buttery for best results.
  3. Coat in 2 tablespoons of desiccated coconut meal or flakes before serving, if desired.
Masala Vegan http://masalavegan.com/

Turmeric Spiced Brown Basmati Rice

Every now and then, we lapse into cold, windy and dreary weather despite, every marketing catalogue loudly proclaiming spring! This lovely golden hued brown Basmati rice is a steady favourite on nippy evenings with the flavours of Fennel, Mustard, Carom and Cumin Seeds, peeking through in every warm spoonful. Tastes just perfect with a hearty Daal and a quick salad perfect for a weeknight.

Vegan Quinoa 'Not' Fried 'Not' Rice!
Vegan , protein rich with Quinoa and the added goodness of vegetables.
  1. Cooked Quinoa - 2 cups
  2. Sesame Oil - 1 tablespoon
  3. Scallions, Stalks & Greens, sliced finely - 1 cup
  4. Silken Tofu - 2 tablespoons
  5. Garlic Cloves, minced - 4 teaspoons
  6. Ginger Root, minced - 2 teaspoons
  7. Mixed Vegetables, diced - 2 cups (I used a combination of carrots, broccoli, red bell pepper, silverbeet stalks & mushrooms)
  8. Frozen Green Peas - 1 cup
  9. Soy Sauce or Aminos - 2 tablespoons
  10. Hot Chilli Sauce - 1 teaspoon, optional to drizzle on top
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  1. Heat oil in a skillet over low heat and add the scallion stalks. Reserve green bits for garnish.
  2. Add the garlic and ginger and cook until aromatic and golden.
  3. Throw the vegetables in and cook until lightly cooked on medium to high for 6 to 8 minutes. Stir constantly.
  4. Toss in silken tofu and break up. Cook for a couple of minutes.
  5. Mix quinoa and Aminos if using, or Soy Sauce.
  6. Take off the heat, sprinkle with scallion greens and mix through.
  7. Add apple cider vinegar and hot chilli sauce, if desired
  8. Serve immediately, drizzled with Sriracha, if desired.
  1. Quinoa is a great source of protein and makes the perfect meal when combined with vegetables.
Masala Vegan http://masalavegan.com/


Vegan Sugarfree “Sfoof” with Turmeric & Fennel Seeds

“Sfoof or Sfouf” is a gorgeous turmeric based semolina cake that has its origins in Levantine cuisine which I absolutely love. The free use of spices and exotic flavours such as rose-water and orange blossom water is positively alluring. The best part of this cake is the lovely golden colour, seeing that turmeric is one of my favorite spices to use in desserts. Traditional versions suggest adding sesame or pine nuts and anise seeds as the ingredients along with flour, sugar and oil. I’ve substituted the sugar syrup with Xylitol and omitted the sesame seeds and nuts  for an allergy friendly version. Also, using fennel seed powder instead of the anise seeds gives this version a sweet licorice flavour which is divine! I baked the batter in my mini loaf pan for perfect portions.

Sfouf/ Sfoof - Vegan, Sugar-free & Nut Free
Yields 8
A beautiful golden cake with the goodness of turmeric and fennel seeds.
Prep Time
15 min
Total Time
50 min
Prep Time
15 min
Total Time
50 min
  1. Semolina - 2 cups
  2. Self Raising Flour - 1 cup
  3. Turmeric - 1 tablespoon
  4. Fennel Seeds, freshly powdered - 1 tablespoon
  5. Xylitol - 1 cup
  6. Water - 1.5 cup
  7. Orange Blossom Water - 1/2 tablespoon
  8. Rose Water - 1/2 tablespoon
  9. Oil - 1/2 cup
  10. Non Stick Spray, to grease the cake/ loaf pan
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  1. Spray either an 8" pan or a mini loaf pan with non stick spray.
  2. Preheat the oven on a fan forced setting to 200 degrees C.
  3. Take a large mixing bowl and combine the semolina, flour, turmeric and fennel seed powder.
  4. In a small saucepan, dissolve the xylitol in water and heat gently until dissolved.
  5. Take off the heat and add the orange flower water and rose water.
  6. Gradually add the syrup to the dry flour mixture and whisk in the oil.
  7. Whisk gently until all the floury lumps dissolve. The batter is quite thick.
  8. Scoop into the cake pan if using or, add 2 heaped tablespoons into each well of the mini loaf pan.
  9. Bake at 170 degrees C for 25 to 35 minutes, or until skewer inserted in center comes out dry. The cake takes slightly longer as compared to the mini loaves.
  10. Remove from the hot oven and cool on a baking rack.
  1. Brush the top with rose water if desired or, dust with powdered xylitol & turmeric, as I did.
Masala Vegan http://masalavegan.com/



Lemon Rice (Vegan & Gluten-free)

Lemon Rice is a traditional South Indian dish that can be ready under 10 minutes, if the rice used for the base is already cooked. I tend to make my lemon rice with leftover brown Basmati rice on a busy week night. For an even lazier version, use roasted peanuts that can directly added to the rice as garnishing. I tend to do this as half of my family doesn’t like eating peanuts with their food but, the other half loves peanuts in all its glorious forms! In a cinch by all means use, lime juice as the taste is remarkably similar. I’ve used some apple cider vinegar for its sour goodness and health benefits, replaceable with an equal quantity of lemon juice. 

Tastes best accompanied with some yogurt, fresh salad and pickle.

Lemon Rice
Vegan & Gluten-free. Omit peanuts for nut-free version. Substitute with roasted Pepitas or, Sunflower Seeds.
  1. Cooked Rice - 2 cups
  2. Coconut Oil - 1 tablespoon
  3. Mustard Seeds - 1 teaspoon
  4. Turmeric Powder - 1 teaspoon
  5. Curry Leaves, torn up roughly - 6 to 8
  6. Green Chillies, minced - 2 teaspoons
  7. Roasted Peanuts - 1 to 2 tablespoons, optional
  8. Desiccated Coconut Flakes - 2 tablespoons, for garnishing
  9. Lemon Juice - 1/4 cup
  10. Apple Cider Vinegar - 2 tablespoons
  11. Salt, to taste
Add ingredients to shopping list
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  1. Heat the coconut oil in a wok or deep pan.
  2. Add the mustard seeds and cook until they pop.
  3. Mix in the turmeric, curry leaves and green chillies.
  4. Toss in the rice and coat in the above mixture. Season with salt.
  5. Mix in the apple cider vinegar and cook for a couple of minutes to let the flavours merge.
  6. Take off the heat and add the lemon juice. Mix well.
  7. Garnish with roasted nuts if using and coconut flakes.
  1. Serve warm with coconut yogurt and some fresh salad.
  2. Happy cooking 😊
Masala Vegan http://masalavegan.com/


Vegan Tapioca Pearls Stir Fry/ Sabudana Khichadi

“Sabudana Khichadi”, is an essential part of Indian food celebrations, particularly those involving restricted consumption of food. My first memories of these golden pearls flavoured delicately with turmeric and cumin seeds are of my mother eating this dish when observing a fast for religious reasons. Strangely enough, the rest of the family who weren’t fasting possibly, ate a little more than my poor mother did!

We need,
  • Tapioca Pearls, washed and rinsed well – 1 cup
  • Coconut Oil – 2 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Turmeric Root, minced finely – 1/2 teaspoon
  • Fresh Curry Leaves, torn roughly – 6 to 8
  • Asafoetida Powder – 1/2 teaspoon
  • Potato, boiled and diced – 1 cup
  • Red Chillies, finely sliced –  2 teaspoons
  • Salt, to taste 
For Garnishing,

Roasted Cashews – 1 tablespoon

Fresh Coriander, finely minced – 1 tablespoon

Green Lime, sliced into wedges – 1


  1. Soak the rinsed tapioca pearls in a bowl with equal amount (1 cup) of water for 1.5 to 2 hours. Drain well.
  2. Heat coconut oil in a wok and add the cumin seeds. Cook until golden.
  3. Stir in asafoetida, curry leaves, sliced chilli and turmeric root.
  4. Mix in the potato and tapioca pearls. Cook on a low flame for 4 – 5 minutes until the tapioca pearls look shiny and not as sticky.
  5. Take off the heat and top with chopped coriander and roasted cashews.

Enjoy warm garnished with lime juice squeezed over. Happy Cooking 😊

Vegan Potato & Chickpeas Gravy (Aloo Chana)

Boiled potatoes are a staple in my weekly meal plans because, they are good to, A) eat by themselves, B) chop up at short notice to make delicious gravies and, C) leftover boiled potatoes mixed with lurking veggies in the fridge make awesome fritters! This quick recipe is not 0nly gluten-free and uses no onion or garlic, but also comes together under half an hour, is quick to assemble and tastes awesome with rice or flat bread. Tastes great by itself for lunch the next day topped with some coconut yogurt for a protein rich meal – on – the – go! Delicious and inexpensive recipe for the colder weather. Using dried Chickpeas, that have been soaked overnight and pressure cooked bring down the cooking cost even further while, reducing the sodium content. I’ve rinsed the canned chickpeas thrice in cold water and drained them before using in this recipe. A sprinkle of my fragrant Kitchen King spice powder on the top, just before serving is highly recommended!

We need,

  • Boiled Potatoes – 4, medium sized
  • Canned Chickpeas, drained and rinsed – 1 can
  • Oil – 1 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Asafoetida – 1/2 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Fresh Ginger Root, minced – 1 teaspoon
  • Tomato Paste – 2 tablespoons
  • Red Paprika – 1 to 2 teaspoons (depending on desired heat)
  • Salt, to taste
  • Warm Water – 1 cup


  1. Add the oil into a wok set on medium heat.
  2. Tip in the cumin seeds and cook until aromatic and golden.
  3. Mix in the asafoetida, minced ginger and turmeric powder.
  4. Add the tomato paste and cook until the raw smell evaporates.
  5. In the meanwhile, cube the boiled potatoes and add into the tomato gravy.
  6. Stir in the chickpeas too.
  7. Season with paprika and salt.
  8. Add the water and bring to a boil.
  9. Simmer until gravy thickens to desired consistency.

Eat up warm with steamed rice. Happy cooking 😊!