Vegan Sweet Potato Kadhi Pakora

🛒 Ingredients

• #For Pakoras (Fritters);
• 1 medium sweet potato, boiled, peeled & mashed
• 6 tbsp chickpea flour (besan),, 1 tbsp rice flour,, ½ tsp ginger‑chilli paste
• ¼ tsp turmeric,, ½ tsp coriander powder,, Salt to taste
• Little water to make thick batter,, Oil for frying
• #For Kadhi;
• ½ cup chickpea flour,, 3 cups water
• 1 tbsp lemon juice or tamarind pulp (adjust tang to taste),, ¼ tsp turmeric
• ¼ tsp turmeric,, Salt to taste,, Pinch of sugar (optional)
• #Tempering;
• 1 tsp mustard seeds,, ½ tsp cumin seeds,, Pinch of asafoetida,, 1 sprig curry leaves
• 1 dried red chilli,, 1.5 tbsp coconut oil,, Fresh coriander for garnish

👩‍🍳 Instructions

1. 1

   Make pakoras: Mix mashed sweet potato, flours, spices, salt, and just enough water to form a thick dropping batter. Heat oil, drop small portions, and fry until golden and crisp. Set aside.

2. 2

   Make kadhi base: Whisk chickpea flour, water, turmeric, salt, and sugar until smooth — no lumps. Cook on low heat for 12–15 minutes, stirring often, until thickened and raw flour smell disappears. Stir in lemon juice at the end.

3. 3

   Temper: Heat oil in a small pan; add mustard seeds, cumin, asafoetida, curry leaves, and red chilli. Once spluttering, pour this tempering into the kadhi and mix gently.

4. 4

   Combine: Add the fried pakoras into the kadhi, simmer very gently for 3–4 minutes only — do not boil hard or pakoras will break.

5. 5

   Serve: Garnish with fresh coriander and enjoy hot.