Kadhi Pakora (Baked Version) - Spiced Yogurt Soup with Chickpea Dumplings ~ Day 32

Here is a healthy and guilt-free version of the very popular, delicious and lip smacking, Punjabi delicacy, Kadhi Pakora.  I've tried this baked version pakoras many times, and it tastes as yummy as the fried ones.  Now you can enjoy this low-fat and gluten-free dish, without a quilt, anytime you are in the mood for a comfort food.

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 Preparation time: 15 minutes

Cook time: 30 minutes

Serves: 4

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Ingredients:
For the Kadhi:

• Besan / Gram flour / Chickpea flour - 1/4 cup
• Yogurt - 1 1/2 cups
• Red chilli powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Fennel seeds - 1 tsp
• Methi/ fenugreek seeds - 1/2 tsp
• Red chilli - 1
• Green chilli - 2, slit
• Ginger - 1 tbsp, chopped
• Garlic - 1 tbsp, chopped (optional)
• Curry leaves - few
• Oil + Ghee - 1 tbsp each
• Water - 2 1/2 cups or more
• Fresh coriander leaves - for garnishing

For the pakora:

• Besan / Gram flour / chickpea flour - 2 cups
• Onion - 1, chopped
• Red chilli powder - 2 tsp
• Turmeric powder - 1/4 tsp
• Fennel powder - 1 tsp
• Ginger - 1 tbsp, chopped
• Salt - to taste
• Baking soda and baking powder - 1/4 tsp each
• Coriander leaves / cilantro - 2 tbsp, chopped
• Oil - 2 tbsp
• Water - 1/4 cup or more

Method:

1. Preheat oven to 350 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. In a mixing bowl, combine all the ingredients for the pakora except water.  Mix well.
3. Add water little at a time and make a soft dough.  Spoon about 1 tbsp of dough and place it on the baking tray.  Finish with rest of the dough.
4. Bake for 15 minutes or until the bottom turns golden brown.  Flip the pakoras and continue baking until both sides are cooked and crispy.  Remove and set it aside.
5. In a mixing bowl, whisk together chickpea flour, yogurt, salt, chilli powder and turmeric powder without any lumps.
6. Heat oil and ghee in a large saucepan.  Splutter mustard seeds.  Add fennel seeds, methi / fenugreek seeds, red and green chillies, ginger, garlic (if using) and curry leaves. Fry for 20 seconds.
7. Add the yogurt mixture along with 2 1/2 cups of water.  Mix well and bring it to a gentle boil over medium to low heat.
8. Add the baked pakoras and mix gently and cook for 10 minutes over low heat.  If the kadhi is too thick, add more water to thin it down.
9. Remove and garnish with fresh coriander leaves.
10. Serve hot with steamed rice, roti or chapati.