These Baked Vegetable Pakoras are a delicious way to pack lots of vegetables into crisp, baked bites. Adapted from Vegan Richa’s Everyday Kitchen, this recipe is vegan, soy-free, nut-free, and offers a gluten-free option.

Richa Hingle’s new cookbook, Vegan Richa’s Everyday Kitchen, follows her successful blog and bestselling Vegan Richa’s Indian Kitchen. Her site is full of vibrant, flavorful recipes and beautiful photography. I’ve followed her work for years and admire the creativity and care she brings to each dish.

I was thrilled to receive a copy of her latest book and to try these baked pakoras. Traditionally fried, pakoras are a beloved snack; baking them creates a lighter, easier option that still delivers on flavor and texture.

If you want more recipes from the book, a number of blogs have shared their adaptations and reviews, including variations like Black Pepper Cheesy Mac and Broccoli, Red Curry Soup with Lentils, Bombay Potatoes and Peas, Easiest Black Bean Burgers, and Buffalo Chickpea Tacos.

• Black Pepper Cheesy Mac and Broccoli
• Red Curry Soup with Lentils
• Bombay Potatoes and Peas
• Easiest Black Bean Burgers
• Buffalo Chickpea Tacos

After the recipe, there is an opportunity to enter to win a copy of Vegan Richa’s Everyday Kitchen (US residents, 18+).

1 year: Crustless Bacon Brussels Quiche // 2 years: No-Churn Cranberry Cointreau Ice Cream // 3 years: Roasted Butternut Garlic Bisque // 4 years: Apple Pie on the Rocks // 5 years: Pecan Persimmon Oatmeal // 6 years: Orange Marmalade Thumbprint Cookies

Yield: 15 pakoras

Baked Vegetable Pakoras

These vegetable pakoras are a quick, tasty snack. Finely chop the vegetables, fold in chickpea flour and spices, then bake until golden and crisp. Serve with ketchup or your favorite chutneys. They also work well in tacos with slaw and chutney or shaped into patties for sandwiches or burgers. (Recipe from Vegan Richa’s Everyday Kitchen © 2017 Richa Hingle.)

Ingredients

• 1 heaping cup (110g) 1-inch (3cm) cauliflower florets
• 3/4 cup (90g) finely chopped onion
• 3/4 cup (75g) 1-inch (3cm) broccoli florets
• 1/3 cup (50g) chopped carrots
• 1/3 cup (50g) chopped raw or cooked potato
• 1 small green chile, seeded if desired
• 1 1/2-inch (1cm) knob fresh ginger, peeled
• 1/4 cup (10g) tightly packed chopped fresh cilantro
• 1 tablespoon fresh mint leaves (optional)
• 1/4 teaspoon carom seeds (ajwain) or toasted cumin seeds, to taste
• 1/2 teaspoon ground turmeric, to taste
• 1/4 teaspoon cayenne, to taste
• 1/2 to 3/4 teaspoon salt
• 1 teaspoon chaat masala or amchur (dried mango powder), divided
• 2 tablespoons (16g) semolina flour (or brown/white rice flour to make gluten-free)
• 1/4 teaspoon baking soda
• 2/3 cup (60g) chickpea flour, or more as needed
• 2 teaspoons neutral oil (safflower or similar), or more
• 1 to 2 teaspoons water, or more

Instructions

1. Add the cauliflower, onion, broccoli, carrots, potato, chile, ginger, cilantro, and mint (if using) to a food processor. Pulse in 5-second intervals a few times until the vegetables are finely chopped.
2. Transfer the chopped vegetables to a large bowl. Add the carom or toasted cumin seeds, turmeric, cayenne, salt, 1/2 teaspoon of the chaat masala, and the semolina (or rice) flour.
3. In a small bowl, combine the baking soda and chickpea flour. Add this mixture to the vegetables and stir to coat. Add about 1 tablespoon more chickpea flour if needed; you want a light coating on the vegetables.
4. Let the mixture rest 2–3 minutes so the vegetables release some moisture into the flour. Preheat the oven to 425°F (220°C). Line a medium baking sheet with parchment paper.
5. Add the oil and a small amount of water to the pakora mixture and mix. Depending on the vegetables’ moisture, you may need more or less water. The mixture should not be runny but should hold together so you can form small balls. Add water 1 teaspoon at a time until the mixture just begins to stick. Using your hands, a tablespoon, or an ice cream scoop, form small scoops (about 1 1/2 inches / 4 cm) and place them on the prepared baking sheet.
6. Lightly spritz or brush the pakoras with additional oil. Bake 22–25 minutes, until golden brown and crisp on the outside. Cool for about 1 minute, then sprinkle the remaining 1/2 teaspoon chaat masala over the pakoras. Serve warm.

Nutrition Information:

Yield:

15

Serving Size:

1 gram

Amount Per Serving:
Unsaturated Fat: 0g

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