This post contains affiliate links. Please see our disclosure policy.
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.
I used besan as I dont have chick pea flour. For the vegetables I used defrosted uncooked leaf spinach, green beans, peas and sweetcorn all finely chopped. They were very tasty. We finished them all but they stuck to the parchment paper, which I could not get off.
The next batch, I removed the parchment paper after 5 minutes which helped.
Mine turned out quite hard and very chewy.
I used rice flour. Is there a way of making them softer, should i omit the rice flour and maybe cook the veg first or cook for less time.
How
hmm i think its a combination of things. Besan doesnt absorb as much moisture as chickpea flour, so you would generally need more of besan. With the veggies you used, theres probably a lot of extra moisture if you didnt squeeze the spinach, and from the peas etc. So the mixture might have been too thin and flattened out on parchment, which explains chewyness. were the fritters very flat? Parchment should not stick too much, so you might need a different brand. i’d suggest trying out the recipe as written with besan and see if they turn out soft.
Made these today and they turned out great.. They were flatter (maybe because I used besan and a tad too much water) but crispy and delicious. Planning to make falafel-type rolls with them for dinner. Also, found you on Facebook and the videos are fantastic. Thanks for this recipe – hate the mess of frying and baking is always a life-saver for Indian snack alternatives. 🙂
awesome! You can use a mini muffin pan or appam pan for taller pakoras.
Yum! These were delicious. I added some curry powder and omitted (forgot) the semolina and they turned out great. Will definitely be making them again. Thanks for a great recipe.
Hi Richa ..
When I tried this out I the inner part of the pakoras did not get cooked well. I left the oven for extra 15 mins even . Could you help me with this .
hmm, maybe the pakoras were too big? you want to make small pakoras, just scoop about 1 to 2 tbsp. With bigger pakora, the moisture leaking from the veggies is more than what gets evaporated during baking. That might be the reason.
what temperature should i set the oven to?
425 degrees F
OMG this is amazing, thank you! I love pakoras but they are always deep fried in the supermarkets and take aways. Its too greasy and fattening. This is fab… can’t wait to make some. There is something wrong with your website though, because it took forever to type and fill in. It kept loading all the time. Could be those animated ads slowing it down
Thanks for letting me know. I have rules for the number of ads on the blog for the ad service, so i will check with them if they changed anything.
it could also be a server blip, sometimes the server resets and it takes upto 5 minutes fore the site to back to usual speed
I am trying to make these low carb. Can i omit the wheat or rice flower?
sure add more of the chickpea flour
Is there a particular green chili you recommend?
Serrano or thai
I made these tonight and they were AWESOME!
So easy and delicious. My husband and I both loved them.
I used gram flour and they worked fine. Didn’t need much water. An ice cream scoop was perfect to put evenly sized blobs on to a baking tray.
I think they might be nice next time with some frozen peas mixed in after the rest of the veg have been chopped in the food processor?
sure, peas will work out well.