Pakore waali Vegan Punjabi Kadhi

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

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

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

• 1/4 cup (61.25 ml) Greek style So Delicious plain coconut yogurt or use my Almond Cashew milk yogurt from my book
• 1/4 cup (56.5 ml) So Delicious plain coconut milk yogurt or use my Almond Cashew milk yogurt from my book
• 1/4 cup (30 g) chickpea flour
• 1/4 teaspoon (0.25 teaspoon) turmeric powder
• 1/4 teaspoon (0.25 teaspoon) red chili powder
• 1/2 teaspoon (0.5 teaspoon) salt
• 1 cup (250 ml) water

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.

https://www.veganricha.com/2013/05/spiced-yogurt-gravy-with-baked-broccoli.html