Gluten-Free Kadhi Pakora

Discover the perfect fusion of comfort and dietary inclusivity with this Gluten-Free Kadhi Pakora recipe, a delightful twist on a traditional North Indian favorite. Featuring crispy chickpea flour pakoras simmered in a tangy, spiced yogurt and chickpea flour-based gravy, this dish is naturally gluten-free without compromising on flavor. Fragrant with cumin, mustard seeds, and a hint of asafoetida, the kadhi is enriched with turmeric and red chili powder for a warming golden hue. These tender pakoras, infused with ginger, green chilies, and onions, soak in the luscious gravy, creating a harmonious blend of textures and tastes. Perfectly paired with steamed gluten-free rice or enjoyed on its own, this dish is easy to make and packed with comforting, wholesome goodness for any occasion.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Chickpea flour (besan)
• 2 cups Plain yogurt
• 5.5 cups Water
• 1 large Onion, thinly sliced
• 1 inch piece Ginger, grated
• 2 medium Green chillies, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 0.25 teaspoon Asafoetida (hing)
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 2 teaspoons Salt
• 4 tablespoons Oil
• 2 tablespoons Fresh coriander leaves, chopped
• 0.5 teaspoon Baking soda

Directions

Step 1

In a bowl, mix 1 cup of chickpea flour, sliced onion, grated ginger, chopped green chillies, red chili powder, salt, and baking soda. Gradually add water to make a thick batter.

Step 2

Heat 2 tablespoons of oil in a deep frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil to form pakoras. Fry until golden brown. Remove and drain excess oil.

Step 3

In a separate bowl, whisk 1 cup chickpea flour with plain yogurt until smooth. Gradually add 3 cups of water while whisking to avoid lumps. Add turmeric powder and salt to the mixture.

Step 4

In a large pot, heat 2 tablespoons oil over medium heat. Add asafoetida, cumin seeds, and mustard seeds. Allow them to splutter.

Step 5

Pour the yogurt mixture into the pot, stirring continuously until it comes to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Step 6

Add grated ginger and the pakoras into the simmering kadhi. Cook for another 10 minutes, allowing the pakoras to soak and soften.

Step 7

Adjust seasoning if necessary. Garnish with chopped fresh coriander leaves.

Step 8

Serve hot with gluten-free steamed rice or enjoy as a hearty soup.

Nutrition Facts

Serving size	2304.3 grams (2304.3g)

Amount per serving	% Daily Value*
Calories	1883

Total Fat 82.90g	106%
Saturated Fat 10.50g	53%
Polyunsaturated Fat 0.20g
Cholesterol 29mg	10%
Sodium 5909mg	257%
Total Carbohydrate 203.10g	74%
Dietary Fiber 32.10g	115%
Total Sugars 69.40g
Protein 85.70g	171%

Vitamin D 235IU	1176%
Calcium 1181mg	91%
Iron 18mg	97%
Potassium 3751mg	80%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 18.0%

Carbs: 42.7%