Saucepan@saucepan · Shared this recipeFollowIndian · dinnerPunjabi Kadhi PakoraBaked broccoli-onion fritters in a spiced yogurt curry with a tempering of cumin, fenugreek, and chilies, finished with an optional chili oil drizzle.total1 hrprep15 mincook45 minservings4Original recipe on veganricha.comKeep this recipeAdd a copy of Punjabi Kadhi Pakora to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 cup chickpea flour1 tbsp rice flour0.25 tsp turmeric0.5 tsp garam masala0.25 tsp salt0.5 tsp baking powder0.25 tsp carom seeds optional), (Ajwain0.25 cup water1 tbsp non-dairy yogurt2 tsp oil0.5 cup heaping, chopped small, chopped broccoli0.5 cup chopped onion1 cup non-dairy yogurt, such as Kite Hill almond yogurt, Forager cashew yogurt, or any other sour non-dairy yogurt3 tbsp chickpea flour, see notes if you’re using besan instead0.25 tsp turmeric0.5 tsp salt0.25 tsp cayenne1 cup water2 tsp oil0.5 tsp cumin seeds0.125 tsp fenugreek seeds2 dried chillies, hot Indian or Thai chilis or use mild chilis, such as California red or Kashmiri chillies2 clove garlic, finely chopped0.5 inch ginger, finely chopped2 tsp oil0.5 tsp cayenne, or Kashmiri chili powderStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 410° F (210° C).2Step 2: In a bowl, mix the chickpea flour, rice flour, spices, and baking powder well. Then mix in the non-dairy yogurt and 3 tablespoons of water. If needed, add more water a tablespoon at a time to make a thick batter. The batter should be thick because the vegetables will release moisture while baking. Once the batter is ready, add the onion and broccoli, tossing to coat. Drizzle with oil and toss lightly again.3Step 3: Scoop the mixture onto a parchment-lined baking sheet using cookie scoops or a large spoon. Heap them tall, not flat. Bake for 20 minutes or until golden and crisp on top. Optionally, broil for a minute at the end for more color. Remove from the oven and let cool for a few minutes.4Step 4: In a bowl, whisk together the yogurt, chickpea flour, turmeric, salt, cayenne, and 1/4 cup of the water until smooth. Then mix in the remaining 3/4 cup of water and set aside.5Step 5: Heat a saucepan or skillet over medium heat and add the oil. When hot, add the cumin seeds and stir for a few seconds, then add the fenugreek seeds and stir again. Cook until the cumin seeds change color significantly, then add the dried chilies and stir for a few seconds. Reduce heat to medium-low, add the garlic and ginger, and cook, stirring frequently, to prevent burning.6Step 6: Once the garlic is golden, add the yogurt mixture and increase heat to medium. Mix well and bring to a boil. It will start thickening. Cook for another 5 minutes, then add more water to adjust consistency. Depending on the yogurt, it may get very thick; add 1/2-1 cup more water for a thinner curry. Bring back to a boil, taste, and adjust salt. For more tang, mix in lemon juice or chaat masala. Simmer for 2 more minutes, then turn off the heat.7Step 7: Place the fritters on top of the curry. For crispier fritters, serve the curry with fritters on the side, letting people top them with curry at the table or eat the curry over rice with fritters on the side.8Step 8: For the chili oil: Heat the oil in a small skillet over medium-low heat. Once hot, turn off the heat. Mix in the cayenne, then quickly drizzle over the fritters and curry. Serve topped with fresh cilantro. If keeping fritters on the side, only drizzle the chili oil and sprinkle cilantro on the curry.getsaucepan.com/r/78d3cf2a-3610-4710-bff0-7287fd15dd79 · Original: https://www.veganricha.com/spiced-yogurt-gravy-with-baked-broccoli/
