These Baked Mixed Vegetable Pakoras are a super easy and healthy meal. They’re packed with vegetables and protein from the chickpea flour, and they’re baked in the oven for a crispy finish. These fritters are also zero waste as the whole vegetables are used.
I love any kind of pakora and bhaji as I’m a big fan of Indian food. These fritters are inspired by the traditional Indian pakoras.
These are fritters with vegetables that are coated in a batter and usually deep fried. I’m not a big fan of frying so I decided to bake them and they were absolutely delicious!
I love Indian food because it has so many vegan options and pakoras are one of the naturally vegan ones. They are very simple, they are made with potatoes, carrots, courgettes and ginger.
They are mixed with chickpea flour and a variety of spices and then baked at a high temperature. So easy!
Customizable & Zero Waste
One of my favorite things about this recipe is how versatile it is. It’s a great way to use up leftover vegetables in your fridge.
Plus, I use the whole vegetables—peels included! Not only are the peels edible, but they’re also packed with nutrients. Washing your produce thoroughly is all you need to do to make this dish both nutritious and sustainable.
Pakoras are commonly served as an appetizer or side dish and are typically accompanied by a chutney or sauce.
For this recipe, I whipped up a quick and refreshing dip using vegan yogurt, lemon juice, and chopped mint. It’s the perfect complement to the crispy, spiced fritters.
Why you’ll love this recipe:
These fritters are:
- Packed with flavor from a blend of spices and fresh ingredients
- Simple and quick to make, perfect for busy days
- Zero waste, making use of every part of your vegetables
- Baked to crispy perfection, so they’re healthier than traditional fried pakoras
Baked Pakora Ingredients:
- Carrot
- Courgette
- Potato
- Ginger
- Chickpea flour
- Olive oil
- Mixed Spices: turmeric, garam masala, cumin, garlic, salt and pepper
Step by step instructions
First grate all the vegetables, peels on. You can substitute them with any vegetables you have on hand. Once grated, remove the excess water by squeezing them in a kitchen cloth or nut milk bag. In the meantime combine chickpea flour with the spices and mix to combine.
In a bowl add the grated vegetables then add the flour on top. Mix to combine with a wooden spoon then proceed to mix with your hands, so the flour incorporates well.
Create the fritters with your hands and place them on a baking tray with baking paper. Sprinkle on top some olive oil and bake in the oven for 20/25 minutes at 220C, until they are brown and crispy.
For the dip, I simply mixed vegan yoghurt with lemon and chopped mint.
DID YOU MAKE THIS RECIPE
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Other recipes with chickpea flour:
Baked Mixed Vegetable Pakora
Equipment
- Oven
- Grater
Ingredients
- 3 small carrots
- 1 potato
- 2 courgettes
- 2 cm piece of ginger
- 3/4 cup chickpea flour
- Spice mix: 1 tsp garam masala 1 tsp turmeric, 1 tsp cumin seeds(or ground), 1 tsp garlic powder, salt and pepper to taste
- 1 tbsp olive oil
Instructions
- First grate all the vegetables, peels on. You can substitute them with any vegetables you have on hand. Once grated, remove the excess water by squeezing them in a kitchen cloth or nut milk bag. In the meatime combine chickpea flour with the spices and mix to combine.
- In a bowl add the grated vegetables then add the flour on top. Mix to combine with a wooden spoon then proceed to mix with your hands, so the flour incorporates well.
- Create the fritters with your hands and place them on a baking tray with baking paper. Sprinkle on top some olive oil and bake in the oven for 20/25 minutes at 220C, until they are brown and crispy.
- For the dip, I simply mixed vegan yoghurt with lemon and chopped mint.
Nutrition
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