Mixed Vegetable Pakora Baked
User Reviews
4.9
Mixed Vegetable Pakora Baked
Description
Mixed Vegetable Pakora Baked highlights a blend of vegetables finely chopped or grated to a uniform size to ensure even cooking. These include cauliflower florets, broccoli, carrots, potatoes, and onions, mixed with finely minced green chili, ginger, cilantro, and optional mint leaves. The mixture is seasoned with ajwain, cayenne pepper, salt, and chaat masala, then lightly coated with chickpea flour and semolina flour to bind the vegetables together. A small amount of baking soda is added to help with lightness.
The pakoras are baked at 425°F rather than fried, which allows them to crisp on the outside while remaining tender inside. This baking method reduces oil usage, making the snack less greasy yet maintaining much of the desired texture and flavor. The blend of spices provides a warm, slightly tangy, and mildly spicy taste, balanced by the herbs.
These vegetable pakoras can be served warm as appetizers or snacks alongside a cooling mint chutney to complement the spices. The chutney, made from mint, cilantro, garlic, ginger, green chili, and a fruit such as pear or apple, adds sweetness and brightness to each bite.
Variations may include adding turmeric or incorporating other vegetables like zucchini or sweet potato. The recipe notes provide nutritional insights and suggest the chutney separately, highlighting the snack’s flavor depth without extra sauces.
Ingredients
- 1 loaded cup cauliflower florets, raw
- 3/4-1 cup onion chopped
- 1/2-3/4 cup broccoli florets raw or steamed
- 1/3 cup carrot baby or chopped
- 1/3 cup potato chopped, raw or cooked
- 1 green chili
- 1/2 inch ginger
- 1/4 cup cilantro packed chopped or a small bunch
- 1 tbsp mint optional, leaves
- 1/3 tsp ajwain carom seeds or toasted cumin seeds
- 1/4 tsp cayenne pepper or more
- 1/2 tsp salt to 3/4 tsp
- 1 tsp chaat masala dry mango powder, or amchur
- 2 tbsp semolina flour use brown rice flour to make gluten-free
- 2/3 cup chickpea flour or more
- 1/4 tsp baking soda
- 2 tsp neutral cooking oil generic cooking 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.
Notes
- For best texture, chop vegetables uniformly and pulse to a fine but not pureed consistency before mixing.
- Baking at 425°F produces a crispy exterior without deep frying, reducing oil use but preserving flavor.
- Serve warm with a fresh mint chutney made from mint, cilantro, garlic, ginger, and a small amount of fruit for sweetness.
- Consider adding turmeric or varying the vegetables with zucchini, sweet potato, or seasonal squash for different flavors.
- Using brown rice flour instead of semolina makes the recipe gluten-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 213kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 5g | 8% |
| Sodium | 588mg | 25% |
| Potassium | 540mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 2645IU | 53% |
| Vitamin C | 36.4mg | 40% |
| Calcium | 39mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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