Broccoli Onion Fritters in Spiced Yogurt Indian Recipe

Recipe Category: Fritter


Broccoli Onion Fritters In Spiced Yogurt Indian Recipe


  • recipe for : Broccoli Pakora Kadhi


  • 1 cup chickpea flour or besan
  • 1 tablespoon rice flour
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/3 to 1/2 cup water (use 1/4 cup with besan)
  • 2 tablespoon nondairy yogurt (use 3 tablespoons with besan)
  • 2 teaspoons safflower or virgin coconut oil
  • 3/4 cup finely chopped broccoli
  • 1/2 to 3/4 cup finely chopped onion
  • 1 hot green chile, finely chopped


  • 1 1/2 cups nondairy yogurt
  • 1/2 cup chickpea flour or besan
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 2 cups water


  • 2 teaspoons safflower or coconut oil
  • 1 teaspoon cumin seeds
  • 1 (1/2-inch) knob of ginger, minced
  • 4 cloves garlic, minced
  • 1/3 teaspoon fenugreek seeds
  • 3 dried red chiles or red pepper flakes, to taste
  • 1/8 teaspoon asafetida (omit to make gluten-free)
  • 1/4 to 1/2 teaspoon cayenne


  1. Fritters: Preheat the oven to 425°F
  2. In a bowl, combine the chickpea flour, rice flour, turmeric, garam masala, salt, and baking powder and whisk well
  3. Add the water, yogurt, and oil and mix into a thick pasty muffin batter
  4. Add more water if too thick, and more flour if too thin
  5. Add the broccoli, onion, and chile and mix to coat
  6. Drop 2 tablespoons of the batter on a parchment-lined baking sheet
  7. Drop 1 tablespoon of the batter on the baking sheet, and then place another tablespoon full on top of the first for taller fritters
  8. You should get 12 to 14 fritters
  9. Spray or brush oil on top and bake for 17 to 19 minutes
  10. Broil for 30 seconds to crisp up the fritters
  11. Yogurt Gravy: In a bowl, combine the yogurt, chickpea flour, turmeric, and salt and whisk until there are no lumps
  12. Add the water and whisk to combine into a thin mixture
  13. The tempering: Heat the oil in a large skillet over medium heat
  14. Add cumin seeds and cook for 30 seconds
  15. Add the ginger, garlic, fenugreek seeds, red chile, and asafetida
  16. Cook, stirring, until the garlic is golden, 2 minutes
  17. Add the cayenne and stir for a few seconds
  18. Add a splash of water to bring the skillet temperature down
  19. Reduce the heat to medium-low
  20. Add the yogurt chickpea mixture and bring to a boil, 12 to 14 minutes.
  21. The kadhi will thicken considerably.
  22. Stir occasionally.
  23. Add more water if you like a thinner consistency.
  24. Cook for another 5 minutes so the chickpea flour is well cooked
  25. Taste and adjust the salt and spices, if needed
  26. Add lemon juice for tang, if desired
  27. Soak the fritters in the yogurt like dumplings or serve the fritters topped with the thick yogurt gravy
  28. To spice it up, heat 1 teaspoon oil in a small skillet over medium heat
  29. Add 1/2 teaspoon cayenne or paprika
  30. Drizzle on the kadhi and pakoras, and serve

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