Kadhi Pakora (Baked Version) - Spiced Yogurt Soup with Chickpea Dumplings ~ Day 32

Here is a healthy and guilt-free version of the very popular, delicious and lip smacking, Punjabi delicacy, Kadhi Pakora.  I've tried this baked version pakoras many times, and it tastes as yummy as the fried ones.  Now you can enjoy this low-fat and gluten-free dish, without a quilt, anytime you are in the mood for a comfort food.

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 Preparation time: 15 minutes

Cook time: 30 minutes

Serves: 4

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Ingredients:
For the Kadhi:

• Besan / Gram flour / Chickpea flour - 1/4 cup
• Yogurt - 1 1/2 cups
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Methi/ fenugreek seeds - 1/2 tsp
• Red chilli - 1
• Green chilli - 2, slit
• Ginger - 1 tbsp, chopped
• Garlic - 1 tbsp, chopped (optional)
• Curry leaves - few
• Oil + Ghee - 1 tbsp each
• Water - 2 1/2 cups or more
• Fresh coriander leaves - for garnishing

For the pakora:

• Besan / Gram flour / chickpea flour - 2 cups
• Onion - 1, chopped
• Red chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 tsp
• Ginger - 1 tbsp, chopped
• Salt - to taste
• Baking soda and baking powder - 1/4 tsp each
• Coriander leaves / cilantro - 2 tbsp, chopped
• Oil - 2 tbsp
• Water - 1/4 cup or more

Method:

1. Preheat oven to 350 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. In a mixing bowl, combine all the ingredients for the pakora except water.  Mix well.
3. Add water little at a time and make a soft dough.  Spoon about 1 tbsp of dough and place it on the baking tray.  Finish with rest of the dough.
4. Bake for 15 minutes or until the bottom turns golden brown.  Flip the pakoras and continue baking until both sides are cooked and crispy.  Remove and set it aside.
5. In a mixing bowl, whisk together chickpea flour, yogurt, salt, chilli powder and turmeric powder without any lumps.
6. Heat oil and ghee in a large saucepan.  Splutter mustard seeds.  Add fennel seeds, methi / fenugreek seeds, red and green chillies, ginger, garlic (if using) and curry leaves. Fry for 20 seconds.
7. Add the yogurt mixture along with 2 1/2 cups of water.  Mix well and bring it to a gentle boil over medium to low heat.
8. Add the baked pakoras and mix gently and cook for 10 minutes over low heat.  If the kadhi is too thick, add more water to thin it down.
9. Remove and garnish with fresh coriander leaves.
10. Serve hot with steamed rice, roti or chapati.

Cabbage Pakoda / Pakora / Fritter ~ Day 5

Preparation time: 10 min

Cook time: 30 min

Serves: 2

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Ingredients:
Besan flour/ Chickpea flour - 1 cup
Rice flour (Brown or White) - 1/2 cup
Shredded cabbage - 1 cup
Finely chopped green chilies - 2
Red chili powder - 2 tsp
Turmeric powder - 1/2 tsp
Chopped ginger - 1 tbsp
Asafoetida - 1/4 tsp
Chopped curry leaves and cilantro - 2 tbsp
Salt - to taste
Oil - for frying

Method:

1. Combine all the ingredients, except flour and oil.  Mix well and rub the mixture to get the natural juices out.  
2. Add both the flours and mix well.  Add water tbsp at a time to get a thick and tight dough.  Make sure not to add too much water.
3. Heat oil in a pan. Using your hand, drop spoonful of batter into the oil.  
4. Fry until golden brown, on a medium-low heat. Turn the pakoras once in a while with a slotted spoon for even cooking.  Drain on paper towel.
5. Enjoy with coffee or masala tea.

Paneer Pakora

Preparation time: 15 minutes

Cook time: 30 Minutes

Serves: 5 to 6

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Ingredients:
Thick Paneer Slices - 15 to 20
Green chutney - for stuffing the paneer (I used the store bought one)

For the batter:
Gram flour (Besan) - 1 cup
Rice flour - 1/4 cup
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Baking soda - 1/8 tsp
Ajwain (Bishop's weed) - 1/2 tsp
Asafoetida - a pinch
Salt - to taste

Water - for mixing the batter
Oil - for deep frying


Method:

1. Slit the paneer half way through, leaving one edge intact for stuffing.  Spread green chutney inside of all the paneer pieces.  Keep it aside.
2. In a large bowl, add all the ingredients for the batter and mix well.
3. Add water little at a time and prepare a thick batter of a coating consistency.
4. Heat oil in a pan / kadai, dip each stuffed paneer slices in the batter and drop it in oil.
5. Deep fry on medium heat till crisp and golden brown. Drain on paper towel.
6. Serve hot with spicy chutney of your choice.