For day three of the Dairy-Free Recipe Potluck, a delicious event leading up to the 21-Day Dairy-Free Challenge, I’m excited to share a savory, Indian-influenced recipe from Richa Hingle of Vegan Richa.
Her creation is based on the dish Pakore Waali Kadhi (fritters in spiced yogurt), but rather than fried onion fritters, she makes healthier, baked broccoli dumplings (since they aren’t fried, they are less “fritter-like”, so Richa often refers to them as dumplings instead) and serves them with a dairy-free spiced yogurt.
This recipe shows just how masterful Richa is when it comes to special diets and culinary creativity, as the baked broccoli dumplings are not only dairy-free, but also egg-free, vegan and gluten-free! They’re actually wonderful on their own, but soak up even more deliciousness when served with the yogurt gravy.
I asked Richa to share one of her many Indian recipes, not only for the event, but also to give a preview taste of her upcoming cookbook, Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook! Her book is already available on Amazon and will start shipping in May. I’m always excited when new dairy-free cookbooks come out, particularly when they offer so many “new-to-me” dishes.
When I asked Richa why she is dairy-free and creates dairy-free recipes, her response was very to the point:
“I eat dairy-free since I went vegan in 2010. When I found out about the pain and suffering the cows have to endure in dairy farms, babies being taken away from their mothers, babies and spent cows slaughtered – I decided to go dairy-free.”
Richa says that her husband joined in when he considered the impact that food choices had on his health and the environment, but she thinks some of her compassion rubbed off on him, too!
Special Diet Notes: Baked Broccoli Dumplings with Spiced Yogurt
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally food allergy-friendly.
- ½ cup chickpea flour
- ¼ teaspoon salt
- ¼ teaspoon garam masala
- ¼ teaspoon baking powder
- ¼ cup water
- ½ loaded cup finely chopped broccoli
- ¼ cup So Delicious Dairy Free plain Greek-style coconut milk yogurt
- ¼ cup So Delicious Dairy Free plain coconut milk yogurt
- ¼ cup chickpea flour
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon salt
- 1 cup water
- Preheat your oven to 410ºF and line a baking sheet with parchment paper.
- In a medium bowl, thoroughly mix all the dry ingredients.
- Add the water and mix into a thick pasty batter.
- Add the finely chopped broccoli and stir to coat.
- Add chopped green chili for spicier fritters, if desired.
- Drop tablespoon-full blobs on the prepared baking sheet and bake for 18 minutes.
- Broil on low for an additional 30 seconds for lightly browned dumplings.
- In a medium bowl, whisk the yogurts to make them smooth.
- Add the chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.
- Add the water and whisk to combine into a thin mixture.
- In a medium pan, add the oil and heat on medium.
- Add the cumin seeds and let them cook for 30 seconds.
- Add the ginger, garlic, fenugreek seeds and red chili. Mix and cook for another 2 minutes until the garlic is golden.
- Add the yogurt chickpea mixture and bring to a boil.
- The Kadhi will thicken considerably. Add more water if you like a thinner consistency.
- Reduce the heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.
- Taste and adjust the salt and spice, as desired.
- Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.
- Serve as is, with Rice or Richa's Vegan Naan.