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!
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!
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.
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!
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!
- 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, enter to win a copy of Vegan Richa’s Everyday Kitchen! (US Residents, 18 & older only, please)
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
Baked Vegetable Pakoras
- 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
- 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.
- 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.
- 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.
- 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.
- 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]).
- 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.
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