Vegan Kadhi Pakora
- Plantiful Palate
- 5 days ago
- 16 min read
Picture this: golden spheres of crispy chickpea fritters bobbing in a sunshine yellow sauce, steam rising with the heady scent of curry leaves and tempered spices, and a bowl of fluffy rice waiting on the side. This is Vegan kadhi pakora, and if you've never experienced it, you're in for something special. It's the kind of Vegan recipe that wraps around you like a warm blanket on a cold day, comforting and utterly delicious in equal measure.
Traditional kadhi pakora relies heavily on dairy yoghurt, but this vegan version is every bit as luscious, tangy, and soul-satisfying as the original. Whether you're exploring vegan Indian recipes for the first time or you're a seasoned pro looking for your next comfort food obsession, this dish delivers. The plant-based yoghurt creates that signature tang, whilst the besan sauce achieves that velvety texture you're craving. It's naturally suited for lacto-vegetarian recipes too if you prefer using dairy yoghurt, but the vegan version will make you question why you'd ever go back.
Table of Contents
Recipe:
Serves: 4 - 6
Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Ingredients:
For the Pakoras (Fritters):
1 cup besan (chickpea flour/gram flour)
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup finely chopped onions
2 tablespoons finely chopped fresh coriander
1-2 green chillies, finely chopped
Water, as needed (approximately 1/3 cup)
Oil for deep frying
For the Kadhi (Yoghurt Sauce):
1 1/2 cups plain unsweetened vegan yoghurt (use soy or coconut yoghurt for best results)
1/3 cup besan (chickpea flour)
4 cups water
1 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon salt (adjust to taste)
1 teaspoon sugar or jaggery powder
For the Tempering (Tadka):
2 tablespoons neutral oil or ghee alternative
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (methi)
8-10 fresh curry leaves
3-4 dried red chillies
1/4 teaspoon asafoetida (hing)
3 garlic cloves, thinly sliced
1/2 teaspoon garam masala
For Garnish:
Fresh coriander leaves, chopped
A drizzle of oil or vegan cream (optional)
To Serve:
Steamed basmati rice
Papad or roasted poppadoms
Method:
Step 1: Prepare the Pakora Batter
Start by creating the foundation of your crispy fritters. In a large mixing bowl, combine the besan, turmeric powder, red chilli powder, carom seeds, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure even distribution; those little pockets of spice make all the difference.
Add your chopped onions, coriander, and green chillies to the flour mixture. These aromatics will perfume your pakoras from within. Now, gradually add water, stirring continuously. You're aiming for a thick, dropping consistency; think pancake batter that clings to a spoon but drops off reluctantly. The batter should be thick enough to coat the back of a spoon; too thin and your pakoras will absorb oil, too thick and they'll be dense.
Let this batter rest for 5-10 minutes. This gives the besan time to absorb the moisture and the baking soda to activate, which means lighter, fluffier pakoras.
Step 2: Fry the Pakoras
Heat about 2-3 inches of oil in a heavy-bottomed kadai or deep pan to 175°C (350°F). To test if it's ready, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
Working in batches, carefully drop spoonfuls of batter into the hot oil. Don't overcrowd the pan; these golden beauties need room to crisp up properly. Fry for 3-4 minutes, turning occasionally with a slotted spoon, until they're a gorgeous golden brown on all sides.
Transfer the fried pakoras to a paper towel-lined plate to drain excess oil. Here's a crucial tip: keep these pakoras aside and don't add them to the kadhi until the very end. This preserves their texture, slightly crispy on the outside, fluffy within.
Step 3: Create the Kadhi Base
This is where the magic happens. In a large bowl, whisk together the vegan yoghurt and besan until completely smooth with no lumps. This step is critical; those lumps won't disappear once heated. Add the turmeric powder, red chilli powder, salt, and sugar, whisking until uniform.
Gradually add the 4 cups of water, continuing to whisk. You want a smooth, lump-free mixture that's slightly thinner than heavy cream. The consistency should flow easily but still have body.
Pour this mixture into a large, heavy-bottomed pot or kadai. Place it over medium heat and bring to a gentle simmer, stirring continuously in one direction. This constant stirring prevents the besan from settling at the bottom and burning. The continuous motion also helps create that silky texture.
Once it comes to a boil, reduce the heat to low and let it simmer gently for 15-20 minutes, stirring every few minutes. The kadhi will thicken gradually and the raw besan taste will disappear. You'll know it's ready when it coats the back of a spoon and has a glossy, smooth appearance. The colour should be a beautiful sunshine yellow from the turmeric.
Step 4: Prepare the Tempering (The Soul of the Dish)
Whilst your kadhi simmers, prepare the tempering that will transform it from good to absolutely irresistible. Heat the oil in a small tempering pan or tadka pan over medium heat.
Once hot, add the cumin seeds and mustard seeds; they should crackle immediately. Add the fenugreek seeds next; be careful, as they can turn bitter if burned. They should darken just slightly and release their distinctive aroma.
Quickly add the curry leaves (stand back, they'll splutter!), dried red chillies, and asafoetida. The kitchen should smell absolutely intoxicating at this point. Add the sliced garlic and sauté for 30 seconds until just golden and fragrant, not brown.
Sprinkle in the garam masala, give it a quick stir to bloom the spices (just 10 seconds), then immediately pour this entire aromatic oil mixture into your simmering kadhi. You'll hear a satisfying sizzle as the tempering hits the yoghurt sauce. Stir it in and let the kadhi simmer for another 2-3 minutes to allow the flavours to meld.
Step 5: Add the Pakoras and Finish
Here comes the moment of truth. Gently add your fried pakoras to the kadhi. Stir very carefully to coat them with the sauce without breaking them apart. Let them sit in the kadhi for just 5 minutes before serving; this allows them to absorb some flavour whilst maintaining their texture.
The pakoras should be suspended in that gorgeous, glossy yellow sauce, with flecks of curry leaves and whole spices visible throughout. Taste and adjust seasoning if needed. Some people like their kadhi more tangy (add a squeeze of lemon), some prefer it sweeter (add a touch more sugar).
Garnish generously with fresh chopped coriander and, if you're feeling indulgent, a drizzle of oil or vegan cream for extra richness.
Step 6: Serve with Love
Ladle the kadhi pakora into serving bowls, making sure everyone gets plenty of those prized pakoras. Serve alongside steaming basmati rice and crispy papad on the side. The traditional way to eat this is to mix everything together on your plate; the rice soaks up the kadhi, the papad adds crunch, and each spoonful is pure comfort.
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Additional Tips:
Yoghurt Selection Matters: Not all vegan yoghurts are created equal for this recipe. Unsweetened soy yoghurt provides the closest tang to dairy yoghurt and doesn't split as easily when heated. Coconut yoghurt works beautifully too, adding a subtle sweetness. Avoid heavily flavoured or sweetened varieties.
The Whisking Technique: When combining besan with yoghurt, always whisk in the flour gradually and thoroughly. Those lumps are stubborn; it's much easier to prevent them than to remove them later. Use a whisk, not a spoon, for the smoothest results.
Temperature Control: Keep the kadhi at a gentle simmer, never a rolling boil. High heat can cause the yoghurt to split and the besan to stick to the bottom. Low and slow is the way to go.
Pakora Consistency: If your pakoras are absorbing too much oil, your batter is too thin. If they're dense and heavy, it's too thick. The "dropping consistency" sweet spot means the batter reluctantly drops from a spoon in thick ribbons.
Timing the Pakoras: For the best texture contrast, add pakoras just 5 minutes before serving. If you're making this ahead, keep the pakoras separate and add them when reheating. They'll stay more distinct this way rather than becoming completely soggy.
Adjusting Thickness: Kadhi naturally thickens as it cools. If it becomes too thick, simply whisk in some warm water to reach your desired consistency. It should be soup-like, not gravy-thick.
Spice Level Customisation: The heat level here is moderate. For a milder version, skip the green chillies in the pakoras and reduce the red chilli powder. For more heat, add more green chillies and consider using Kashmiri chilli powder in the tempering for colour and heat.
Make-Ahead Friendly: The kadhi base can be made a day ahead and refrigerated. The pakoras can be fried 3-4 hours in advance and kept at room temperature. Combine them just before serving for the best results.
Leftover Magic: Leftover kadhi (without pakoras) makes an excellent base for other dishes. Pour it over pakoras the next day, use it as a sauce for vegetables, or thin it out for a comforting soup.
Alternative Cooking Methods:
Air Fryer Method
For a healthier version with less oil, you can air fry the pakoras. Preheat your air fryer to 180°C (350°F). Drop spoonfuls of pakora batter onto a piece of parchment paper, spray lightly with oil, and air fry for 12-15 minutes, shaking the basket halfway through. They won't have that deep-fried texture, but they'll still be delicious and considerably lighter.
Baked Pakoras
If you don't have an air fryer, baking is another option. Preheat your oven to 200°C (400°F). Drop spoonfuls of batter onto a lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through. Brush with a bit more oil after flipping for better colour and texture.
Instant Pot Method
You can make the kadhi base in an Instant Pot. Whisk together all the kadhi ingredients and pour into the pot. Pressure cook on high for 5 minutes, then allow natural release for 10 minutes. Prepare the tempering separately on the stovetop and add it to the kadhi. This method is faster but you'll need to stir the kadhi well after opening to ensure smoothness.
Slow Cooker Method
For a hands-off approach, whisk together the kadhi ingredients and pour into your slow cooker. Cook on low for 3-4 hours, whisking every hour. Prepare the tempering on the stovetop and add it during the last 15 minutes. This method works well if you're busy with other tasks.
Oil-Free Kadhi
For a completely oil-free version, skip frying the pakoras entirely and use the baked method above. For the tempering, dry roast the whole spices in a pan until fragrant, then add them directly to the kadhi with a splash of vegetable broth. Whilst this won't have the same richness, it's a lighter, oil-free alternative.
Allergy information / alternatives:
Gluten: This recipe is naturally gluten-free as it uses chickpea flour (besan) instead of wheat flour. However, always check that your vegan yoghurt and all packaged spices are certified gluten-free if you have coeliac disease or severe gluten sensitivity.
Soy: Many vegan yoghurts are soy-based. If you have a soy allergy, opt for coconut or almond-based yoghurts instead. Check the labels carefully as some brands may process their products in facilities that handle soy.
Nuts: This recipe is naturally nut-free. However, if using coconut yoghurt, be aware that coconut is classified as a tree nut allergen in some regions, though true coconut allergies are rare.
Legumes: This dish is chickpea-based (besan is made from chickpeas). If you have a chickpea or legume allergy, unfortunately, this recipe cannot be adapted as besan is essential to both the pakoras and the kadhi sauce.
Garlic and Onions: The recipe contains both garlic and onions. For a low-FODMAP version or if you have allium sensitivities, you can omit these and increase the asafoetida, which provides a similar aromatic quality.
Cross-Contamination: When frying pakoras, ensure your oil hasn't been used for non-vegan items if cooking for strict vegans. Use dedicated utensils and cookware if preparing for someone with severe allergies.
Nutritional Information (per serving):
Calories: 320
Protein: 12g
Carbohydrates: 38g
Fat: 14g
Fibre: 6g
Sugar: 4g
Sodium: 580mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
For more bold vegan recipes and quick Vegan Indian Recipes explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Indian recipes at home that are easy, accessible, and full of flavour.
Vegan Kadhi Pakora FAQs
Can I make this recipe completely oil-free?
Whilst traditional kadhi pakora does require oil for frying, you can make a lighter version by baking the pakoras. Preheat your oven to 200°C (400°F), drop spoonfuls of batter onto a lined baking sheet, brush lightly with oil, and bake for 20-25 minutes, flipping halfway through. They won't have that deep-fried texture, but they'll still taste delicious. For the tempering, you can use vegetable broth instead of oil; it won't have the same richness, but the spices will still bloom.
What if my kadhi separates or curdles?
If your kadhi splits, don't panic. This usually happens if the heat is too high or if the yoghurt isn't whisked thoroughly with the besan. To fix it, remove from heat immediately and whisk vigorously whilst adding a tablespoon of cold water. You can also blend a portion of the kadhi and return it to the pot. To prevent this, always simmer gently and whisk the yoghurt-besan mixture until completely smooth before heating.
Can I use shop-bought pakoras to save time?
Absolutely! Whilst homemade pakoras are wonderful, you can use shop-bought ones or any type of chickpea flour fritters you have on hand. Just make sure they're not overly salted. Add them to the kadhi just before serving so they don't become too soft.
How do I make this recipe gluten-free?
Great news, this recipe is naturally gluten-free! Besan (chickpea flour) contains no gluten. Just make sure all your other ingredients, especially the vegan yoghurt and any pre-made components, are certified gluten-free if you have coeliac disease or severe sensitivity.
What's the best way to reheat kadhi pakora?
Reheat the kadhi gently on the stovetop over low heat, stirring frequently and adding water to adjust the consistency as needed. The pakoras will be softer after refrigeration; this is normal and actually quite traditional. Many people prefer kadhi pakora the next day when the flavours have melded together.
Can I freeze kadhi pakora?
You can freeze the kadhi base (without pakoras) for up to 3 months. Thaw in the refrigerator overnight and reheat gently, adjusting consistency with water. Freeze the pakoras separately in an airtight container. Reheat them in the oven to crisp up before adding to the kadhi. I wouldn't recommend freezing them together as the texture suffers significantly.
Is there a substitute for besan/chickpea flour?
Chickpea flour is really the heart and soul of this dish, providing both the nutty flavour and the characteristic texture. Whilst you could experiment with a mix of other flours (like rice flour or gram flour alternatives), the taste and texture will be quite different. If you're trying to avoid chickpeas specifically, this might not be the recipe for you, as both the kadhi and pakoras rely on besan.
How can I make this dish less tangy?
The tanginess primarily comes from the yoghurt. Choose a milder vegan yoghurt or add an extra teaspoon of sugar to balance the acidity. You can also increase the ratio of besan to yoghurt slightly, which will mellow the overall flavour.
What other vegetables can I add to kadhi?
Whilst traditional kadhi pakora doesn't include vegetables, you can absolutely add some! Try cubed potatoes, sliced okra, or cauliflower florets. Add them to the kadhi during the simmering stage, ensuring they cook through before you add the pakoras. This creates a more substantial meal and adds nutritional variety.
Can I make the pakoras ahead of time?
Yes! Fry the pakoras up to 4 hours ahead and keep them at room temperature, loosely covered. Don't refrigerate them as they'll become soggy. If you need to make them further in advance, freeze them after frying, then reheat in a 180°C oven for 5-7 minutes before adding to the kadhi.
If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.
Storage Instructions
Refrigeration: Store the kadhi and pakoras separately in airtight containers in the refrigerator for up to 3 days. The kadhi will thicken considerably, so add water when reheating. The pakoras will soften but will still be delicious.
Freezing: Freeze the kadhi base (without pakoras) in freezer-safe containers for up to 3 months. Freeze fried pakoras separately on a baking sheet, then transfer to freezer bags once solid. Thaw both components in the refrigerator overnight before reheating.
Reheating: Warm the kadhi gently on the stovetop over medium-low heat, stirring frequently and adding water as needed to reach desired consistency. Reheat pakoras in a 180°C oven for 5-7 minutes to restore some crispness before adding to the kadhi.
Meal Prep Tip: Make the kadhi base and fry the pakoras on a Sunday, storing them separately. Throughout the week, simply reheat portions and combine for a quick, satisfying meal that tastes freshly made.
Recipe Variations
Punjabi-Style Kadhi Pakora: Add more tempering spices and increase the tanginess with a bit of lemon juice. This version is typically spicier and has a thinner consistency.
Gujarati-Style Kadhi: Make it slightly sweet by adding 2-3 tablespoons of jaggery or sugar. This version is typically thinner and includes elements like ginger and green chillies in the kadhi itself.
Protein-Packed Version: Add cubed firm tofu or chickpeas to the pakora batter for extra protein and substance. These create heartier fritters that make the dish even more filling.
Vegetable Kadhi Pakora: Incorporate vegetables like sliced okra, cauliflower florets, or cubed potatoes into the kadhi during simmering for added nutrition and variety.
Spinach Pakoras: Add finely chopped spinach to the pakora batter for a nutritious twist. The spinach adds colour and earthy flavour that complements the tangy kadhi perfectly.
Onion Bhaji Style: Increase the onions in the pakora batter to 1/2 cup and add a pinch of fennel seeds for a bhaji-inspired variation that's slightly sweeter and more aromatic.
Serving Suggestions
Traditional Accompaniments:
Steamed basmati rice is the classic choice, perfect for soaking up every drop of that golden kadhi
Jeera rice (cumin-scented rice) adds an extra layer of flavour
Fluffy Vegan Rotis, perfect for scooping up every last bit.
Roasted papad provides essential crunch and textural contrast
Kachumber salad (diced cucumber, tomato, and onion salad) offers refreshing relief from the rich curry
Beverage Pairings:
Masala chai complements the spices beautifully
Sweet lassi (make it vegan!) balances the tangy kadhi
Nimbu pani (fresh limeade) cleanses the palate between bites
Chilled coconut water offers a cooling, refreshing contrast
Cultural Context
Kadhi pakora holds a special place in North Indian cuisine, particularly in Punjabi households where it's considered the ultimate comfort food. Traditionally served on rainy days or as a Sunday lunch speciality, this dish brings families together around the table.
In many homes, kadhi pakora is a celebration dish, served at gatherings and special occasions alongside other favourites. The ritual of making the pakoras fresh, the careful tempering of spices, and the slow simmering of the kadhi; these aren't just cooking techniques, they're acts of love.
This vegan adaptation honours that tradition whilst making it accessible to more people. Whether you're cooking for dietary preferences, ethical choices, or simply exploring the incredible diversity of vegan recipes, you're participating in a culinary tradition that spans generations.
Why This Recipe Works
The Science Behind the Silkiness: Whisking besan with yoghurt before heating creates a stable emulsion that prevents splitting. The continuous stirring during cooking ensures the proteins don't settle and burn, whilst allowing them to create that signature velvety texture.
Pakora Perfection: The combination of baking soda and the resting period creates air pockets in the pakoras, making them light and fluffy. The carom seeds not only add flavour but also aid digestion, a traditional Ayurvedic principle.
The Tempering Technique: Blooming whole spices in hot oil releases their essential oils and fat-soluble flavour compounds. Adding this tadka to the kadhi at the end preserves these aromatic compounds, creating layers of flavour throughout the dish.
Balancing Act: The interplay between tangy yoghurt, earthy besan, aromatic spices, and sweet undertones creates a perfectly balanced dish that's neither too heavy nor too light.
Final Thoughts
Making vegan kadhi pakora is more than following a vegan recipe; it's about creating an experience. The sizzle of pakoras hitting hot oil, the aromatic eruption when tempering meets kadhi, the way that first spoonful tastes over warm rice, these are the moments that make cooking worthwhile.
This dish proves that vegan recipes can be every bit as comforting, flavourful, and satisfying as their traditional counterparts. It's a beautiful representation of how adaptable and inclusive Indian cuisine can be, welcoming everyone to the table regardless of dietary choices.
Whether you're already a fan of Indian food or just beginning to explore vegan Indian recipes, kadhi pakora is a must-try. It's approachable enough for beginners yet rewarding for experienced cooks. The techniques you'll learn, making a smooth besan-based sauce, frying perfect pakoras, creating an aromatic tempering, will serve you well across many other Indian dishes.
So gather your ingredients, put on some music, and lose yourself in the rhythmic process of creating this golden bowl of comfort. Your kitchen will smell incredible, your taste buds will thank you, and you'll have a new signature dish to share with the people you love.
For more delicious vegan recipes that bring comfort and flavour to your table, explore our collection at Plantiful Palate. From hearty mains to innovative appetisers, we're here to prove that plant-based cooking is anything but boring.
Happy cooking, and may your kadhi always be silky smooth and your pakoras perfectly golden!
Looking for more comforting vegan Indian recipes? Check out our Vegan Chana Saag Tofu and Dal Makhani recipes. Each one is designed to bring authentic flavours to your plant-based kitchen.
Have you tried this recipe? We'd love to see your creation! Tag us on Instagram @plantifulpalate and share your kadhi pakora journey with our community.
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