Vegan Kadhi Pakora Recipe
🌱 Vegan Kadhi Pakora Recipe (No Curd, No Dairy) – Creamy North Indian Comfort Food
Vegan Kadhi Pakora is a soulful North Indian dish made without yogurt or dairy, yet just as creamy, tangy, and comforting as the traditional version. This plant-based kadhi uses gram flour (besan), aromatic spices, and crispy vegan pakoras, making it perfect for vegans, lactose-intolerant readers, and anyone seeking healthy Indian comfort food.
This recipe is easy, authentic, and beginner-friendly, ideal for lunch or dinner with steamed rice or roti.
🌿 What Is Vegan Kadhi Pakora?
Traditional kadhi is made using sour yogurt, but vegan kadhi replaces curd with a besan-water base, enhanced using lemon juice or tamarind for tanginess. Crispy pakoras made from chickpea flour are simmered in the kadhi, creating a rich, velvety curry that tastes just like the classic.
✔ 100% Dairy-Free
✔ Vegan & Plant-Based
✔ Protein-Rich
✔ Budget-Friendly
🧂 Ingredients for Vegan Kadhi Pakora
For Vegan Pakoras:
- 1 cup besan (gram flour)
- 1 small onion (finely chopped)
- 1 green chili (optional)
- ½ tsp ajwain (carom seeds)
- Salt to taste
- Water (to make thick batter)
- Oil for deep frying
For Vegan Kadhi:
- 3 tbsp besan
- 2½ cups water
- 1 tbsp lemon juice or tamarind water
- ½ tsp turmeric powder
- Salt to taste
For Tempering (Tadka):
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chili
- 8–10 curry leaves
- ½ tsp hing (asafoetida)
- 1 tsp grated ginger
👩🍳 How to Make Vegan Kadhi Pakora (Step-by-Step)
Step 1: Prepare the Pakoras
- Mix besan, onion, chili, ajwain, salt, and water into a thick batter.
- Heat oil and drop small portions into hot oil.
- Fry until golden and crisp.
- Remove and keep aside.
Step 2: Make the Kadhi Base
- In a bowl, whisk besan with water until lump-free.
- Add turmeric, salt, and lemon juice/tamarind water.
- Keep aside.
Step 3: Tempering
- Heat oil in a deep pan.
- Add mustard seeds, cumin seeds, dried red chili, curry leaves, hing, and ginger.
- Let spices crackle.
Step 4: Cook the Kadhi
- Slowly pour the besan mixture into the pan.
- Stir continuously to avoid lumps.
- Simmer on low heat for 15–20 minutes until thick and creamy.
Step 5: Add Pakoras
- Add fried pakoras to the kadhi.
- Simmer for 5 minutes.
- Turn off heat and rest for 5 minutes before serving.
🍚 Serving Suggestions
- Serve hot with steamed basmati rice
- Pair with jeera rice or millet rice
- Enjoy with phulka or jowar roti
- Add onion salad and lemon wedges on the side
🥗 Health Benefits of Vegan Kadhi Pakora
- 🌾 High in plant protein (besan)
- 🧘 Easy to digest
- 💚 Gut-friendly (no dairy)
- 🌱 Cholesterol-free
- 🥄 Naturally gluten-free (if hing is GF)
🔥 Pro Tips for Perfect Vegan Kadhi
- Always stir kadhi while adding to hot oil
- Cook on low flame for best texture
- Add pakoras just before serving to keep them soft
- Adjust tanginess using lemon or kokum water
❓ Frequently Asked Questions (FAQs)
Is Vegan Kadhi Pakora healthy?
Yes! It’s rich in plant protein, dairy-free, and lighter on digestion compared to curd-based kadhi.
What can replace curd in vegan kadhi?
Besan + water with lemon juice, tamarind water, or kokum gives the perfect tang.
Can I make vegan kadhi without pakoras?
Absolutely. Plain vegan kadhi tastes delicious with rice.
How long does vegan kadhi last?
It stays fresh for 24 hours in the refrigerator. Reheat gently before serving.
Is vegan kadhi gluten-free?
Yes, if gluten-free hing is used.
🌟 Why You’ll Love This Recipe
- Authentic North Indian taste
- 100% vegan & dairy-free
- Simple pantry ingredients
- Perfect for everyday meals
- Google-featured-snippet friendly format
📌 Final Thoughts
This Vegan Kadhi Pakora Recipe proves that plant-based Indian food can be just as comforting, flavorful, and satisfying as traditional dishes. Whether you’re vegan, lactose-intolerant, or simply experimenting with dairy-free cooking, this recipe deserves a place in your weekly menu.
👉 Try it today and share your vegan kadhi love!
