Gluten-Free Veggie Pakora
Crispy, flavorful, and naturally gluten-free, these Veggie Pakoras are a delightful twist on the classic Indian street food! Made with a combination of chickpea and rice flours, these fritters are packed with vibrant veggies like spinach, potato, onion, and cauliflower, infused with aromatic spices such as cumin, coriander, turmeric, and garam masala. Perfect for serving as an appetizer or snack, these pakoras are deep-fried to golden perfection, offering a satisfying crunch with every bite. Easy to prepare in just 35 minutes, they are best enjoyed hot with your favorite dipping sauce, such as tangy tamarind chutney or cool yogurt dip. Whether you’re hosting a party or craving a gluten-free indulgence, this recipe is sure to be a crowd-pleaser!
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Recipe Information
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)
Instructions
In a large mixing bowl, combine the chickpea flour, rice flour, ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and salt.
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.
Add baking soda to the batter and mix well.
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.
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.
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.
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.
Serve the pakoras hot with chutney, ketchup, or yogurt dipping sauce of your choice.
Nutrition Facts
Calories |
6903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 720.7 g | 924% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2847 mg | 124% | |
| Total Carbohydrate | 145.9 g | 53% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 22.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2495 mg | 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.
