Gluten-Free Veggie Pakora

Crispy, flavorful, and entirely gluten-free, these Veggie Pakoras are a delightful twist on a beloved Indian street food classic. Made with a wholesome blend of chickpea and rice flours, this recipe creates a light yet crunchy batter that perfectly coats a medley of fresh vegetables, including potatoes, spinach, onions, and cauliflower. Aromatic spices like cumin, coriander, turmeric, and garam masala add a fragrant and zesty kick to every bite. Quick to prep and fry, these golden fritters are perfect for a snack, appetizer, or party platter. Pair them with your favorite chutney or yogurt dip for a crowd-pleasing dish that's as easy to make as it is delicious. Whether you're gluten-free by necessity or choice, these pakoras are a must-try for fans of bold flavors and crispy textures!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:15 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 (sliced thinly)
• 1 medium Onion (thinly sliced)
• 1 cup Spinach leaves
• 1 cup Cauliflower florets
• 1 small Green chili (finely chopped)
• 0.25 cup Fresh cilantro (chopped)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 0.25 teaspoon Baking soda
• 3 cups Vegetable oil (for frying)

Directions

Step 1

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

Step 2

Gradually add water to the flour mixture, whisking continuously, to form a smooth and thick batter. You may need slightly more or less water depending on the consistency of the batter. Ensure it is thick enough to coat vegetables.

Step 3

Add baking soda to the batter and mix well.

Step 4

Prepare the vegetables: thinly slice the potato and onion, chop the spinach, and divide cauliflower into small florets. Add all the vegetables to the batter, along with green chili and cilantro. Mix until the vegetables are evenly coated.

Step 5

Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be around 350°F (175°C). To test, drop a small amount of batter into the oil—it should sizzle and float to the top within a few seconds.

Step 6

Using a spoon or your hands, drop small portions of the batter-coated vegetables into the hot oil. Fry in batches, being careful not to overcrowd the pan.

Step 7

Fry the pakoras for 3-4 minutes per batch, turning occasionally, until they are golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 8

Serve the pakoras hot with chutney, ketchup, or yogurt dipping sauce of your choice.

Nutrition Facts

Serving size	1494.2 grams (1494.2g)

Amount per serving	% Daily Value*
Calories	6903

Total Fat 720.70g	924%
Saturated Fat 102.60g	513%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2847mg	124%
Total Carbohydrate 145.90g	53%
Dietary Fiber 24.80g	89%
Total Sugars 22.20g
Protein 39.30g	79%

Vitamin D 0IU	0%
Calcium 240mg	18%
Iron 13mg	73%
Potassium 2495mg	53%

*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: 89.7%

Protein: 2.2%

Carbs: 8.1%