Broccoli Onion Fritters in Spiced Yogurt Indian Recipe

Broccoli Onion Fritters In Spiced Yogurt Indian Recipe

Ingredients

• recipe for : Broccoli Pakora Kadhi

FRITTERS:

• 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

YOGURT GRAVY:

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

TEMPERING:

• 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

Method

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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