These aromatic baked vegetable pakoras combine fragrant garam masala and earthy turmeric with gram (chickpea) flour to create fritters with the vegetables. They’re also vegan and gluten-free and only 39 calories each! You only need 6 ingredients and 25 minutes.
This recipe was originally posted 06 April 2016
Updated 11 October 2018
These aromatic cauliflower and spinach pakoras combine fragrant garam masala and earthy turmeric with gram (chickpea) flour to create fritters with the vegetables.
The traditional Indian snacks are normally deep fried, but these ones are baked, so they are a healthier version of the vegan, gluten-free snack or side dish.
Vegetable Pakora FAQs
- How many calories are in pakora? These vegetable pakoras have just 39 calories each!
- Can I cook the pakora in an airfryer? Yes! Add spoonfuls to the basket and cook according to manufacturer instructions.
- How can I make pakora healther? By following this recipe for baked vegetable pakora – they’re baked, not fried.
- Can I freeze baked pakora? These pakoras can be frozen in a bag or container for up to 1 month. If freezing a large batch, place baking paper between layers.
How to serve vegetable pakoras?
They’re also great alongside my Whole Cauliflower and Sweet Potato Curry, which uses up all of the cauliflower – including the leaves. For something a little different, if you have leftover cauliflower, you could try roasting in my Miso-Roasted Cauliflower.
Adapting Vegetable Pakora Recipe
Pakoras are fantastically adaptable, so you could add in other vegetables such as frozen peas, aubergine, onions or grated carrot.
Make them spicier with added finely chopped chilli peppers, chilli powder or dried chilli flakes.
They are not only a quick and healthy snack, but a great way to reduce waste by using up vegetables.
Get the Vegetable Pakoras Recipe
- 100 g (¾ cup) gram flour (chickpea flour)
- ½ tsp baking powder
- ½ tsp ground turmeric
- ½ tsp garam masala
- ½ tsp salt
- ½ tsp ground pepper
- 50-120 ml (¼ - ½ cup) water
- 250 g (2 cups cauliflower), roughly chopped
- 50 g (1 cup) spinach, chopped
- Preheat oven to 220C/425F. Lightly grease a baking sheet or muffin tin with cooking oil.
- In a large bowl, whisk the flour, baking powder, turmeric, garam masala salt and pepper. Slowly whisk in the water, adding only enough to make a thick paste.
- Add the chopped cauliflower and spinach to the batter and mix thoroughly.
- Drop tablespoonfuls of the mixture onto a baking sheet, or spoon into muffin cups. Cook for 10 minutes then flip and cook for 7-10 minutes on the other side or until golden. Watch frequently so they don’t burn.
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