Broccoli, Cauliflower, potatoes, carrots and greens in these Easy Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree. The pakoda fritters are great for breakfast, as appetizers, or use to fill up tacos or wraps.
Holi is around the corner and that means garam (hot) Bhajiyas and chutneys with masala chai! These mixed Vegetable Pakora (bhajiya) are loaded with vegetables like broccoli, cauliflower, carrots, potato, onions and cilantro. The veggies are processed for a few seconds until grated, then tossed in chickpea flour, spices and baked. The pakoras are crisp and delicious and can be served with any green chutneys, tamarind date chutney or sauces of choice. They come together within minutes and then it is just a wait for the oven to beep. Make these simple Veggie and chickpea flour fritters! Serve as is or fill up tacos or wraps, or over a salad with creamy or sweet dressing of choice, or use as koftas in a creamy makhani sauce.
I make these with chickpea flour and have not tried them with besan (gram flour – see differences on point 4 on this post here). If you make these with besan, use as less water as possible, and do report back with any adjustments if they were needed or if the pakoras flattened or retained their shape.
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/grate the veggies in a processor and mix in a bowl.
Add salt, spices, chickpea flour and mix in. Let it sit for a few minutes and then mix in oil and water if needed.
Drop scoops of the mixture on parchment lined baking sheet. Spray oil on top.
Bake until golden brown. Cool and serve with chutneys or sauces of choice.
The pakoras are great for breakfast, as appetizers, or use to fill up tacos or wraps, or over a salad with creamy dressing or sweet dressing of choice.
Mixed Vegetable Pakora Baked
- 1 loaded cup cauliflower florets, raw
- 3/4-1 cup (120 g) chopped onion
- 1/2-3/4 cup (45.5 g) broccoli florets, raw or steamed
- 1/3 cup (42.67 g) carrots, baby or chopped
- 1/3 cup (70 g) chopped potato, raw or cooked
- 1 green chili
- 1/2 inch (0.5 inch) ginger
- 1/4 cup (59.15 g) packed chopped cilantro or a small bunch
- 1 tbsp mint leaves optional
- 1/3 tsp (0.33 tsp) ajwain carom seeds or toasted cumin seeds
- 1/4 tsp (0.25 tsp) or more cayenne
- 1/2 tsp (0.5 tsp) to 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 (80 g) or more chickpea flour
- 1/4 tsp (0.25 tsp) baking soda
- 2 tsp oil
- water as needed
- Chop the veggies roughly into similarly sized chunks or florets (1 to 1.5 inch). Add all the chopped vegetables, green chili, ginger, cilantro and mint in a food processor and pulse a few times to make a evenly finely chopped or grated state. You can also add a 1/3 cup or more greens of choice at this step.
- Transfer to a bowl. Mix in the spices, salt, 1/3 tsp chaat masala and semolina.
- Add the chickpea flour to the bowl, sprinkle the baking soda all over and mix in (or mix the baking soda into the chickpea flour before adding). Add a tbsp or so more chickpea flour if needed. You need just a light coating of flour on all the veggies. See pictures above.
- Let the mixture sit for 2-3 minutes so the veggies can leak some moisture into the flour. Preheat the oven to 425 degrees F / 220ºc.
- Add oil and a sprinkle of a water (1 -2 tsp) to the bowl and mix in. Depending on the vegetables, you might or might not need more water. The mixture should not be a batter, but should stick into balls with your hands. Add water a tsp at a time till the mixture just starts tot stick.
- Using your hands or a tablespoon or ice cream scoop, place scoops on parchment lined baking sheet. Keep the scoops small, around 1.5 inches, so the veggies can cook through. Spray oil (or brush) on the pakoras.
- Bake for 22 to 25 minutes or until golden brown and crisp on the outside. Cool for a minute. Sprinkle the remaining chaat masala and serve with mint chutney or tamarind date chutney or ketchup or sauces of choice.
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, chaat masala to taste. Taste and adjust salt, lemon and chaat masala and add water if needed. Variation: Add 1/4 to 1/2 tsp turmeric with the spices.
Use other veggies like zucchini, sweet potato, seasonal squash. Nutrition is without chutney. Additional values: Vit A: 62%, Iron: 10%, Vit C: 86%
Excellent! I cheat by using dehydrated shredded hash brown potatoes and shredded dried onions if I’m lazy.
Vegan Richa Support
This is so good! And very simple and adaptable. It’s the by far the best recipe for pakoras I’ve found, in that it ends up being very crisp and tasty, not doughy or oily. If you have a mandoline, that works great for long shreds (my food processor was a little too, um, aggressive). It always works well with the vegs we have on hand, which also makes this a favorite. And, I often make some raita with cashew yogurt to go with it.
Vegan Richa Support