Gluten-Free Vegetable Pakora

Crispy, golden, and packed with flavor, these Gluten-Free Vegetable Pakoras are the ultimate snack or appetizer for any occasion. Made with a blend of chickpea flour and rice flour, these fritters are naturally gluten-free and full of vibrant, spiced goodness. A medley of thinly sliced potatoes, grated carrots, onions, and spinach are coated in a perfectly seasoned batter infused with aromatic spices like cumin, turmeric, and garam masala. A hint of green chili adds just the right amount of heat, while a dash of baking soda ensures that each pakora is light and airy. Deep-fried to perfection, these pakoras are delightfully crispy on the outside while tender and flavorful on the inside. Serve them warm with your favorite chutney, such as zesty mint or tangy tamarind, and watch them disappear in minutes. Perfect for gluten-free diets, this easy-to-make recipe is a treat you’ll keep coming back to—whether for a cozy tea-time snack or a party platter crowd-pleaser!

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (besan)
• 0.25 cup Rice flour
• 0.75 cup Water
• 1 medium Potato, peeled and thinly sliced
• 1 medium Carrot, grated
• 1 medium Onion, thinly sliced
• 1 cup Spinach leaves, chopped
• 0.25 cup Fresh cilantro, chopped
• 1 unit Green chili, finely chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda
• 4 cups Oil for deep frying

Directions

Step 1

In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, coriander powder, turmeric powder, garam masala, red chili powder, and salt.

Step 2

Gradually add water to the dry mixture, whisking to make a smooth batter. The consistency should be thick enough to coat the vegetables but not too runny.

Step 3

Add the potato slices, grated carrot, sliced onion, chopped spinach, chopped cilantro, and green chili to the batter. Mix well to ensure all the vegetables are thoroughly coated.

Step 4

Just before frying, sprinkle baking soda into the mixture and stir gently to incorporate.

Step 5

Heat the oil for deep frying in a deep pan or wok over medium heat. Test the oil by dropping a small amount of batter into it; the batter should sizzle and rise to the surface immediately.

Step 6

Using a spoon or your hands, drop small portions of the vegetable mixture into the hot oil. Fry in batches to avoid overcrowding.

Step 7

Fry the pakoras for 4-5 minutes, flipping occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.

Step 8

Serve the gluten-free vegetable pakoras warm with chutney or dipping sauce of your choice, such as mint chutney or tamarind sauce.

Nutrition Facts

Serving size	1773.9 grams (1773.9g)

Amount per serving	% Daily Value*
Calories	9242

Total Fat 957.70g	1228%
Saturated Fat 133.70g	669%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2896mg	126%
Total Carbohydrate 158.80g	58%
Dietary Fiber 27.00g	96%
Total Sugars 24.90g
Protein 40.50g	81%

Vitamin D 0IU	0%
Calcium 275mg	21%
Iron 15mg	84%
Potassium 2781mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.5%

Protein: 1.7%

Carbs: 6.7%