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+).
