Vegetable Fritters in a Spicy Yogurt Sauce

Vegetable Fritters in a Spicy Yogurt Sauce

One of the most humble dishes that tasted awesome was the (Punjabi Kadhi) or Vegetable Fritters in a Spicy Yogurt Sauce. I had never come across this dish until after our wedding. My husband was born and raised in the North of India and this dish was one of his favorites. Once when he had invited a group of his friends home for dinner, he wanted me to make this dish. I remember there was nothing left in the pan after they left! They loved it and I gave myself a pat on the back:)

I have tried this dish with several ingredients and have finally mastered a recipe with my variations and you can find it on my recipes section. I have mentioned a few tips and a few spices that I add to make this dish stand out from the others and taste Curryliciousssssssssss!

Heaven on a Plate- Crunchy Pakoras with Coriander Chutney

Heaven on a Plate- Crunchy Pakoras with Coriander Chutney

Growing up as a child, my mom would make hot crispy pakoras or vegetable fritters whenever we had guests over and I loved to snack on them with some nice green coriander chutney! Tasted delicious. Today, I am a mom and I make it for my kids and friends and they thoroughly enjoy the crunchy Pakoras with the coriander chutney.

This is one of my best sellers in appetizers on my catering menu. Also, is a big hit at home when its raining outside and my husband loves to eat them with his cup of Chai!

Vegetable fritters in a spicy yogurt sauce

Vegetable fritters in a spicy yogurt sauce

For vegetable fritters:

Gram flour (besan) 3/4 cup
Onion, finely chopped 1 medium
Bell pepper, finely chopped
Dried Fenugreek leaves (methi) 1/2 cup
Freshly ground coriander seeds
Ginger,grated 1 inch piece
Cayenne powder 1 teaspoon
Salt to taste
Canola or Vegetable oil to deep fry
2 teaspoons buttermilk

For Spicy yogurt sauce (called Kadhi)

Yogurt 1 cup
Gram flour (besan) 1/4 cup
Turmeric powder 1 teaspoon
Salt to taste
Canola/ Vegetable Oil 2 tablespoons
Fenugreek seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Dried red chillies for garnish
Black peppercorns 4-5
Onion ,chopped 1 medium
Ginger,chopped 1/2 inch piece
Cayenne powder 1 teaspoon

Preparation of Vegetable Fritters: Take a big bowl and mix gram flour, salt, turmeric, dried fenugreek leaves, freshly ground coriander seeds and cayenne pepper. Mix in the chopped onions & bell peppers. Add about 1/4 a cup of water and mix well.

NANDINI s TIP: Add 2 teaspoons of buttermilk.

Cover the bowl and let it rest for 30 minutes. This allows all the flavors to blend well with the onions and peppers.

Heat sufficient oil in a pan, drop small portions of the mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.

Preparation of Spicy Yogurt Sauce:
Take a bowl and whisk yogurt and gram flour well.

NANDINI s TIP: Sift the flour into the yoghurt while whisking in order to avoid forming lumps.

Blend thoroughly. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a pan Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions, ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add cayenne powder.

Bringing together the dish:
Transfer the crunchy golden brown vegetable fritters to the yoghurt sauce and simmer for four to five minutes.

Picture 1: Spices required        Picture 2: Preparation of fritters


Picture 3: Cumin, Coriander, Red Chillies &Tumeric


Picture 4:Transfer ginger-garlic         Picture 5: Mix gram flour with yogurt


Picture 6: Transfer gram flour mix to the pan- Spicy yogurt Sauce


Picture 7: Fry the fritters           Picture 8: Transfer fritters to a plate


Picture 9: Add the fritters to the spicy yogurt sauce