• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Appetizer Recipes

    Mixed Vegetable Pakora Baked – Baked Bhajji Fritters – 30 Minutes

    Published: Feb 29, 2016 · Modified: Feb 20, 2018 by Richa 94 Comments

    Jump to Recipe   Print Recipe

    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. 

    Jump to Recipe   

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    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. 

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    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. 

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    Add salt, spices, chickpea flour and mix in. Let it sit for a few minutes and then mix in oil and water if needed. 


    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    Drop scoops of the mixture on parchment lined baking sheet. Spray oil on top. 

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    Bake until golden brown. Cool and serve with chutneys or sauces of choice. 

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    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. 

     

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.91 from 22 votes

    Mixed Vegetable Pakora Baked

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree. I use all raw veggies in these as the veggies cook through easily if grated small. Makes 12 to 16 fritters
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Appetizer
    Cuisine: Indian
    Servings: 3 servings
    Calories: 213kcal
    Author: Vegan Richa

    Ingredients

    • 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

    Instructions

    • 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.

    Video

    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, 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%

    Nutrition

    Nutrition Facts
    Mixed Vegetable Pakora Baked
    Amount Per Serving (1 g)
    Calories 213 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Sodium 588mg26%
    Potassium 540mg15%
    Carbohydrates 32g11%
    Fiber 6g25%
    Sugar 5g6%
    Protein 9g18%
    Vitamin A 2645IU53%
    Vitamin C 36.4mg44%
    Calcium 39mg4%
    Iron 2.7mg15%
    * Percent Daily Values are based on a 2000 calorie diet.

    Broccoli, Cauliflower, potatoes, carrots and greens in this Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. #Vegan #Soyfree #Recipe. Easily #Glutenfree | VeganRicha.com

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « One Bowl Vegan Orange Cake
    Turkish Red Lentil Soup »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Rebecca

      March 24, 2023 at 9:35 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        March 27, 2023 at 6:42 pm

        yay!

        Reply
    « Older Comments

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa