Baked Vegetable Pakoras {Vegan Richa’s Every Day Kitchen}

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is vegan, soy-free, nut-free, and has a gluten-free option!

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These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

I hope you’re as excited as I am for the release of Vegan Richa’s newest book: Vegan Richa’s Everyday Kitchen! The powerhouse known as Richa Hingle has a hugely popular blog, that share’s her name, and already has one cookbook out. You may know it.. the best seller, Vegan Richa’s Indian Kitchen!

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

Richa’s blog has many drool-worthy photos and is filled with colorful foods that are super flavorful. I’ve followed her for YEARS, seriously, since my blog’s inception in 2011. It’s been quite amazing to see her evolution into what she is today, and I really admire her and the hard work that she’s put in.

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

All of that to say, I was stoked to have a copy of her newest book show up on my doorstep, in October. And even more stoked to make these tasty Baked Vegetable Pakoras, out of it! Pakoras are typically fried, and while I love ordering them at restaurants, I don’t make them at home. Having this healthier, baked option changes the game!

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

If you’re interested in checking out more recipes, besides these baked vegetable pakoras, from this book, here’s a list of blogs sharing them!

After the recipe, enter to win a copy of Vegan Richa’s Everyday Kitchen! (US Residents, 18 & older only, please)

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

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

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!
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Baked Vegetable Pakoras

These vegetable pakoras make a delicious and quick snack. Chop up the vegetables, fold in the chickpea flour and spices, and bake. And then comes the hardest part—waiting. Serve these pakoras with ketchup or chutneys of your choice. They can also be served in tacos with slaw and chutney or baked into flat patties for sandwiches or burgers. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)
Course Appetizer, Easy, Side
Cuisine Dairy-free, Egg-free, Gluten-free Option, Healthy, Indian, Plant-based, Soy-free, Vegan, Vegetarian
Author Richa Hingle of Vegan Richa

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, or to taste
  • 1/2 teaspoon ground turmeric or to taste
  • 1/4 teaspoon cayenne or to taste
  • 1/2 teaspoon to 3/4 teaspoon salt
  • 1 teaspoon chaat masala or amchur (dried mango powder) divided
  • 2 tablespoons 16g semolina flour (or brown or white rice flour to make gluten-free)
  • 1/4 teaspoon baking soda
  • 2/3 cup 60g chickpea flour, or more
  • 2 teaspoons organic safflower or other neutral oil 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 to finely chop the vegetables.

  2. Transfer the vegetable mixture to a large bowl. Add the carom seeds, turmeric, cayenne, salt, 1/2 teaspoon of the chaat masala, and the semolina flour.

  3. In a small bowl, combine the baking soda and chickpea flour. Add the chickpea flour mixture to the vegetables and stir to combine. Add 1 tablespoon or so more chickpea flour, if needed. You need just a light coating of flour on all the vegetables. 
  4. Let the mixture sit for 2 to 3 minutes so the vegetables can transfer some of their moisture to the flour. Preheat the oven to 425°F (220°C). Line a medium baking sheet with parchment paper.
  5. Add the oil and water to the pakora mixture and mix. Depending on the moisture content of the vegetables, you might or might not need more water. The mixture should not be a batter, but should easily form balls in your hands. Add water 1 teaspoon at a time until the mixture just starts to stick. Using your hands, a tablespoon, or an ice cream scoop, place scoops of the pakora mixture on the baking sheet. (To ensure even cooking, keep the scoops small, around 1 1/2 inches [4cm]).

  6.  Spritz or brush additional oil on the pakoras. Bake the pakoras for 22 to 25 minutes, or until golden brown and crispy on the outside. Cool for 1 minute. Sprinkle the remaining 1/2 teaspoon chaat masala over the pakoras.

These Baked Vegetable Pakoras are an amazing way to get tons of veggies into super-delicious, baked bites! Recipe from Vegan Richa’s Everyday Kitchen, and is #vegan, #soyfree, #nutfree, and has a #glutenfree option!

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9 Comments on “Baked Vegetable Pakoras {Vegan Richa’s Every Day Kitchen}

  1. A what what excites me most about this cook book is all the amazing recipes of course! And love vegan Richa 🙂 can’t go wrong getting this book!

  2. These recipes look delicious. I love vegan richa and I hope I get this book.

  3. I’m the most excited about trying more of Richa’s recipes – she has great Indian recipes that are easy to make, as well as regular cuisine recipes that are packed with flavor! 😀

  4. Most excited about….the book in general and trying more of her recipes! I have another book of hers and every recipe I’ve tried is delicious!!!

  5. It’s exciting when someone I’ve been food following (like you!) comes out with a book! This was on my birthday/holiday wish list!

  6. These look amazing I honestly don’t think I have heard of Pakoras… but how can you go wrong with spices and vegetables plus my husband loves Indian food, so I will be trying this soon!

  7. I am always interested in easy, flavorful recipes. I like to try new recipes in case I find a new favorite.

  8. I always shied away from cooking indian dishes, because I would always get intimidated by the ingredients/spices. Richa simplifies everything and makes her recipes seem so easy, that’s why I keep coming back to her blog to try new things. I’m sure this book, just like her blog, does the same thing. Easy, approachable recipes. And of course they’re plant based, so of course I’m excited!

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