These Baked Vegetable Pakoras are a flavorful, healthy way to enjoy a variety of vegetables in crisp, baked bites. Adapted from Vegan Richa’s Everyday Kitchen, this recipe is vegan, soy-free, nut-free, and can be made gluten-free by using rice flour in place of semolina.

Richa Hingle, the author of Vegan Richa’s Everyday Kitchen, is known for bold, vibrant plant-based recipes. Her blog and cookbooks showcase colorful, well-seasoned dishes inspired by Indian flavors. I’ve followed her work for years and was excited to try this baked pakora recipe as a lighter alternative to the classic fried version.

These baked pakoras are easy to prepare: finely chop the vegetables, mix with chickpea flour and spices, form small scoops, and bake until golden and crisp. They’re perfect served with chutney, ketchup, in tacos with slaw, or as patties for sandwiches and burgers.

Here are a few other recipes from Vegan Richa’s Everyday Kitchen shared by bloggers:

• Black Pepper Cheesy Mac and Broccoli
• Red Curry Soup with Lentils
• Bombay Potatoes and Peas
• Easiest Black Bean Burgers
• Buffalo Chickpea Tacos

After the recipe, there’s a chance to win a copy of Vegan Richa’s Everyday Kitchen (US residents, 18+).

1 year: Crustless Bacon Brussels Quiche // 2 years: No-Churn Cranberry Cointreau Ice Cream // 3 years: Roasted Butternut Garlic Bisque // 4 years: Apple Pie on the Rocks // 5 years: Pecan Persimmon Oatmeal // 6 years: Orange Marmalade Thumbprint Cookies

Yield: 15 pakoras

Baked Vegetable Pakoras

These vegetable pakoras make a quick, satisfying snack. Chop the vegetables, mix them with chickpea flour and spices, and bake until crisp. Serve with chutney, ketchup, or use in tacos or sandwiches. (Recipe excerpt from Vegan Richa’s Everyday Kitchen © 2017 by Richa Hingle.)

Ingredients

• 1 heaping cup (110 g) 1-inch (3 cm) cauliflower florets
• 3/4 cup (90 g) finely chopped onion
• 3/4 cup (75 g) 1-inch (3 cm) broccoli florets
• 1/3 cup (50 g) chopped carrots
• 1/3 cup (50 g) chopped raw or cooked potato
• 1 small green chile, seeded if desired
• 1 1/2-inch knob fresh ginger, peeled
• 1/4 cup (10 g) tightly packed chopped fresh cilantro
• 1 tablespoon fresh mint leaves (optional)
• 1/4 teaspoon carom seeds (ajwain) or toasted cumin seeds, to taste
• 1/2 teaspoon ground turmeric, or to taste
• 1/4 teaspoon cayenne, or to taste
• 1/2 to 3/4 teaspoon salt
• 1 teaspoon chaat masala or amchur (dried mango powder), divided
• 2 tablespoons (16 g) semolina flour (or brown/white rice flour for gluten-free)
• 1/4 teaspoon baking soda
• 2/3 cup (60 g) chickpea flour, or more as needed
• 2 teaspoons neutral oil (safflower or similar), or more
• 1 to 2 teaspoons water, or more as needed

Instructions

1. Add the cauliflower, onion, broccoli, carrots, potato, chile, ginger, cilantro, and mint (if using) to a food processor. Pulse in 5-second intervals a few times until the vegetables are finely chopped.
2. Transfer the vegetable mixture to a large bowl. Stir in the carom or toasted cumin seeds, turmeric, cayenne, salt, 1/2 teaspoon of the chaat masala, and the semolina (or rice) flour.
3. In a small bowl, combine the baking soda and chickpea flour. Add this mixture to the vegetables and mix to coat. Add an extra tablespoon of chickpea flour if needed; the vegetables should have a light coating of flour.
4. Let the mixture sit 2 to 3 minutes so moisture transfers to the flour. Preheat the oven to 425°F (220°C). Line a medium baking sheet with parchment paper.
5. Add the oil and water to the pakora mixture and mix. The mixture should not be a batter but should form small balls in your hands. Add water 1 teaspoon at a time until it just starts to stick. Using hands, a tablespoon, or a small scoop, place small scoops (about 1 1/2 inches / 4 cm) on the baking sheet.
6. Spritz or brush the pakoras lightly with oil. Bake for 22 to 25 minutes, or until golden brown and crisp on the outside. Cool for 1 minute and sprinkle the remaining 1/2 teaspoon chaat masala over the pakoras before serving.

Nutrition Information:

Yield:

15

Serving Size:

1 gram

Amount Per Serving:
Unsaturated Fat: 0g

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