Broccoli, cauliflower, potatoes, carrots and fresh herbs come together in these Easy Mixed Vegetable Pakora. These baked veggie pakore (bhajjiya) are vegan, soy-free and can easily be made gluten-free. Crisp on the outside and tender inside, they work well for breakfast, as appetizers, or as a filling for tacos and wraps.
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With Holi approaching, nothing beats hot bhajiyas with chutneys and a cup of masala chai. These mixed vegetable pakoras are packed with shredded raw vegetables — cauliflower, broccoli, carrots, potato, onion and cilantro — pulsed briefly in a food processor so everything is finely grated. The vegetables are tossed with chickpea flour, semolina (or a gluten-free flour alternative), spices and a touch of baking soda, then baked until golden and crisp. Serve them with mint chutney, tamarind-date chutney, ketchup or any sauce you prefer. They can also top a salad with a creamy dressing, fill a wrap or be used as koftas in a creamy curry.
I make these using chickpea flour. If you substitute with besan or another gram flour, start with less liquid since different flours absorb moisture differently; adjust as needed so the mixture holds together without becoming a loose batter.
These pakoras come together quickly: shred the vegetables, toss with spices and flours, let the mixture rest briefly so the flour absorbs moisture, then shape into small scoops and bake. Keeping the scoops small helps the vegetables cook through and results in crisp edges.
More veggie snacks and savory Holi recipes from the blog
- Zucchini Carrot Chickpea Fritters
- Baked Broccoli Pakora
- Apple Fritters
- Veggies in spiced chickpea flour sauce – Sindhi Kadhi
- Baked Dal Samosa
Shred or grate the vegetables in a food processor and transfer to a mixing bowl so everything is evenly sized.
Add salt, spices, chickpea flour and semolina (or a gluten-free alternative) and mix well. Let the mixture rest for a few minutes so the flour can absorb moisture from the vegetables, then add oil and a teaspoon or two of water only if needed. The mixture should bind together when pressed but should not be runny.
Form small scoops of the mixture onto a parchment-lined baking sheet. Lightly spray or brush oil over the tops so they brown nicely in the oven.
Bake until golden brown and crisp, then let cool briefly before serving. A finishing sprinkle of chaat masala boosts the flavor and adds a pleasant tang.
These pakoras are versatile: serve them as a warm snack or appetizer, tuck them into tacos or wraps, or pile them over a salad topped with your favorite creamy or sweet dressing.
Mixed Vegetable Pakora Baked
Ingredients
- 1 loaded cup cauliflower florets, raw
- 3/4–1 cup chopped onion
- 1/2–3/4 cup broccoli florets, raw or steamed
- 1/3 cup carrots, baby or chopped
- 1/3 cup chopped potato, raw or cooked
- 1 green chili
- 1/2 inch ginger
- 1/4 cup packed chopped cilantro (or a small bunch)
- 1 tbsp mint leaves (optional)
- 1/3 tsp ajwain (carom seeds) or toasted cumin seeds
- 1/4 tsp cayenne (or more to taste)
- 1/2–3/4 tsp salt
- 1 tsp chaat masala or amchur (dry mango powder)
- 2 tbsp semolina flour (use brown rice flour to make gluten-free)
- 2/3 cup (or more) chickpea flour
- 1/4 tsp baking soda
- 2 tsp oil
- Water as needed
Instructions
- Chop vegetables into 1–1.5 inch pieces. Add cauliflower, broccoli, potato, carrots, onion, green chili, ginger, cilantro and mint (if using) to a food processor and pulse until finely grated. You can also add 1/3 cup or more greens of choice.
- Transfer the grated vegetables to a bowl. Mix in spices, salt, 1/3 tsp chaat masala and semolina.
- Add chickpea flour and sprinkle baking soda over the mixture (or mix the baking soda into the chickpea flour first). Add a tablespoon more chickpea flour if needed; you want a light coating of flour over the vegetables.
- Let the mixture rest for 2–3 minutes so the flour can absorb moisture. Preheat the oven to 425°F (220°C).
- Add oil and 1–2 teaspoons of water if needed, mixing until the mixture holds together when pressed. Add water a teaspoon at a time — the texture should be sticky enough to form small balls but not batter-like.
- Form small scoops (about 1.5 inches) using a tablespoon or small scoop and place them on a parchment-lined baking sheet. Spray or brush tops with oil.
- Bake for 22–25 minutes or until golden brown and crisp. Cool briefly, sprinkle the remaining chaat masala and serve with mint chutney, tamarind-date chutney or your favorite sauce.
Notes
Mint Chutney: Blend 1/2 cup mint, 1/2 cup cilantro, 1 garlic clove, 1/2 inch ginger, 1/2 green chili, 1/2 pear or apple, salt, cayenne, lemon juice and chaat masala to taste. Adjust seasoning and add water to reach the desired consistency.
Variation: Add 1/4–1/2 tsp turmeric with the spices. You can use other vegetables such as zucchini, sweet potato or seasonal squash.
Nutrition note: Values are approximate and do not include chutney. Additional vitamin/mineral values are listed for reference.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
