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Vegan variation of Pakoda Kadhi
A creamy, tangy twist on the classic Rajasthani comfort food. This dairy-free version uses coconut milk to create a luscious gravy for soft, spiced chickpea flour fritters. Perfect with a bowl of steamed rice.
For 4 servings
Prepare the Pakoda Batter
Fry the Pakodas
Prepare the Kadhi Base
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A creamy, tangy twist on the classic Rajasthani comfort food. This dairy-free version uses coconut milk to create a luscious gravy for soft, spiced chickpea flour fritters. Perfect with a bowl of steamed rice.
This rajasthani recipe takes 55 minutes to prepare and yields 4 servings. At 441.95 calories per serving with 8.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kadhi
Prepare the Tempering (Tadka)
Combine and Serve
For a lower-fat version, cook the pakodas in an air fryer at 180°C (350°F) for 12-15 minutes, flipping halfway, until golden and crisp.
Incorporate finely chopped spinach (palak) or fenugreek leaves (methi) into the pakoda batter for added nutrition and flavor.
For an even richer and creamier texture, substitute 1/2 cup of water with 1/2 cup of cashew cream (soaked cashews blended with water).
You can enjoy the kadhi on its own without pakodas. It makes a delicious, soupy curry to have with rice, often called 'plain kadhi'.
Besan (chickpea flour) is an excellent source of plant-based protein, which is essential for muscle repair, and overall body function.
The combination of fiber from besan and digestive spices like ajwain (carom seeds), hing (asafoetida), and ginger can help promote healthy digestion and prevent bloating.
This recipe uses coconut milk instead of yogurt, making it a perfect creamy and tangy option for those who are lactose intolerant or follow a vegan diet.
Coconut milk provides medium-chain triglycerides (MCTs), a type of fat that is more easily digested and used for energy by the body.
It has both healthy and indulgent aspects. The base of besan (chickpea flour) is rich in protein and fiber, and spices like turmeric and ginger offer health benefits. However, the pakodas are deep-fried, which adds a significant amount of fat and calories. To make it healthier, you can air-fry or bake the pakodas.
A typical serving of this Vegan Pakoda Kadhi contains approximately 480-550 calories. The majority of the calories come from the deep-fried pakodas and the full-fat coconut milk.
Coconut milk-based sauces can split if boiled too rapidly or on very high heat. To prevent this, always bring the kadhi to a boil on medium heat while stirring constantly, and then immediately reduce it to a gentle simmer.
To ensure soft pakodas, beat the batter very well for a few minutes to incorporate air, add a pinch of baking soda, and let them soak in the hot (not boiling) kadhi for at least 10-15 minutes before serving.
Yes, you can. It's best to store the kadhi and the pakodas in separate airtight containers in the refrigerator for up to 2 days. When ready to serve, gently reheat the kadhi and add the pakodas a few minutes before serving.
If the kadhi is too thin, let it simmer for a little longer to thicken up. If it's too thick, simply stir in a splash of hot water until you reach your desired consistency.
