Baked Broccoli Fritters with Spiced Yogurt – Pakore Waali Vegan Punjabi Kadhi

Updated: Jun 7, 2018


I call this vegan #Indian biscuits and #gravy...

Straight from Vegan Richa | Serves: 3 | Time: ~1 hour


Ingredients


Broccoli Fritters: Makes 9-10 small fritters

1/2 cup Chickpea flour

1/4 tsp salt

1/4 tsp garam masala

1/4 tsp baking powder

1/4 cup water

1/2 cup finely chopped #broccoli loaded


Yogurt Gravy/Kadhi

1/4 cup Greek style So Delicious plain coconut yogurt

1/4 cup So Delicious plain coconut milk yogurt

1/4 cup chickpea flour

1/4 tsp turmeric powder

1/4 tsp red chili powder

1/2 tsp salt

1 cup water


Tempering

2 tsp oil

1 tsp cumin seeds

1/4 tsp fenugreek seeds methi seeds

2 dry red chilies or flakes to taste

1/2 inch of ginger chopped (I used ginger powder)

4-5 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 t

he 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.


What I ate and drank today (4/6/2018)

96 oz of water

White wine

1/2 a peanut butter basil leaf sandwich

Plain yogurt

Vegetarian sushi

Pakore Waali Vegan Punjami Kadhi



Exercise

~2 miles of walking


What I ate and drank today (4/5/2018)

Not enough of water

Beer at the ballpark!

Leftover frittata

Peanut butter pretzels

Squash puppies

Beer cheese with celery

Brussel sprouts


Exercise

~2 miles of walking


What I ate and drank today (4/4/2018)

112 oz of water

4 cups of decaf

Beer at trivia

1 piece of matzo

1 cup of coconut milk yogurt

1/2 peanut butter sandwich

Two carrots

Frittata with zucchini, green pepper, onion, mushroom and spinach


Exercise

~3 miles of walking

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