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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.
This was super yummy. We made a garlic sauce for dipping and curry mayo. Will definitely be making again and again
Awesome!
I substituted okra and zucchini for cauliflower and broccoli since that’s what I had. I was worried the okra would make it weird, but turned out great!
use what you have! glad it wasn’t weird
Can you make this in appam pan?
Yes!
Hi, mine felt uncooked from inside, even when I baked them quite a bit. Why? TY!
The pakoras might have been too big or might have needed more bake time.
These were delicious! We’ll be making them often!
thank you so much
Great recipe! I modified to skip potato and they still turned out great. I used them as a base for a healthier chaat, with yogurt, chutneys, and sev
good to know – thanks
Great snack!!!! I baked it and even my daughter who is picky ate it!!!
wow! thank you Raji!
ok, I will. Thank you for your help!!
I made the pakoras tonight. 1/2 the size. cooked for 25 minutes at 425 degrees and they were not crunchy. Still raw inside. Should I add more flour? and no water?
which flour did you use?
i used chick pea flour and semolina.
I amnot sure why it would be raw. What do you mean by raw? can you describe the texture and flavor?
soft and wet inside. I will try more chick pea flour.
yes try with more flour and add some morebaking powder
The flavour of these was spot on by mine didn’t look like yours. Mine flattened out at the bottom and were not crispy at all. Soft on top and middle and hard but not crispy on the bottom. Any idea how to make them crisp up a bit? I even flipped them at the end and left them in for another 5 minutes.
This could be because of 2 things, 1.. Extra moisture. The vgegies might have had too much moisture or if you used different veggies. You might need to squeeze some of it out before adding the chickpea flour. you also want to quickly shape andbake as the veggies keep leaking moisture, 2. The flour used was different. Besan does not absorb much moisture andwill tend to flatten on baking. Flattened fritters are more chewy than crispy.