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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
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 or more cayenne
- 1/2 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 or more chickpea flour
- 1/4 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
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 information is automatically calculated, so should only be used as an approximation.
Wondering if you can triple the recipe easily as I want to make these for 4 people for Christmas
yes. you might need a bit more flour. The mixture will keep leaking moisture, so if it gets too soggy while you are making fritters, add some more flour
I made these with a slightly altered recipe, using more cauliflower and onion than called for, no semolina, slightly different spices, slightly more oil, and I used Besan Chana flour instead of Chickpea flour. I didnt use any water and the consistency was great. They also kept their shape when baked and were just great. Thanks for this great recipe!!
Awesome!
Hi Richa! I try a lot of your recipes- for this one, for some reason I couldn’t get the inside to become fully cooked. What am I doing wrong? Thank you!!
You might need to bake longer. Mayb your pakora size was larger or your oven is not eating enough
I tried making this. But i got comments thay it was rather dry. How can I fix that?
They probably got a bit over baked. Add a bit more oil and bake them till just browning. Also serve them with chutneys. Baking will give a slightly dryer result than frying, which isnt as detectable when served with wet chutneys on the side to dip into.
Love this recipe! Made it twice in the last week! Took it to the cottage for my non-vegan family and they loved it!
Awesome!
Delicious and so easy and quick. A big hit with my omnivore friends too. Thank you yet again for your delicious inspiration!
Do you think I could make these 100% oil free?
you can. just omit the oil
I LOVE your recipes….. They are SO consistently great ????????????????. Cooking is my passion and I’m a bit of a Fuss-pot……. And I’ve found your recipes to be amongst THE BEST..So….THANK you!!! It’s So good getting the vegan inspiration!! Do you have a cookbook?? And it’s FABULOUS how media lets us reach far and wide. I’m in Canberra Australia????????????????????????????????????????
Hi Zlata,
Thats awesome! so glad you love the recipes! My first cookbook is available everywhere. Search for vegan richa on fishpond.nz or other online retailers there.
My second book will be out next year.
This is a cool stuff… Children would love it and healthy too as it contains so many vegetables and it is baked not deep fried. I shall try it and very tempting snaps. Thanks for the recipe and step-by-step the instructions