Glutenfree/ Nutfree


  • ½ tsp Mustard seeds
  • A pinch of Aesofoetida
  • ¼ tsp Fenugreek seeds
  • Kashmiri Red chilli whole
  • ½ green chilli finely chopped
  • 2 tbsp Besan
  • ½ tsp Turmeric
  • Salt to taste
  • ½ cup dairy free curd
  • Tamarind pulp or lemon juice to taste

For pakodi

  • 2 Onions chopped
  • ½ cup besan
  • 1 tsp carom seeds
  • ½  tsp red chilli powder
  • ½ tsp turmeric
  • 1 tbsp peanut butter
  • Chopped spinach (optional)
  • Salt to taste


  1. Dry roast the mustard seeds, aesofotida, methi seeds, Kashmiri Red chilli and green chilli
  2. Mix besan in ½ a cup of water. Pour it on the pan and cook for a few minutes.
  3. Add more water if required, ensuring it does not become lumpy.
  4. Add turmeric, salt and curd. Mix well. Add more water as per requirement.
  5. Add tamarind pulp or lemon juice as per taste. Garnish with coriander leaves.

For pakodi

  1. Mix some salt in the onions till they soften.
  2. Mix in the remaining ingredients along with a bit of water to make a thick batter.
  3. Preheat the oven at 180.
  4. Place the batter in small blobs on the baking tray and bake for approx.10 minutes, till lightly browned.
  5. Remove these from the tray. Dunk them in the kadhi or enjoy them with chutney.

Serves 2 – 3

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