High Protein Veggie Pakora
Elevate your snack game with this High Protein Veggie Pakora recipe—a crispy, golden, and guilt-free twist on the classic Indian favorite! Packed with nutrient-rich vegetables like spinach, zucchini, carrot, and red onion, these fritters combine wholesome ingredients like chickpea flour and brown rice flour to create a protein-packed, gluten-free treat. Seasoned with aromatic spices like cumin, coriander, and turmeric, every bite bursts with flavor and a subtle kick from green chili and ginger. Perfectly deep-fried to crunchy perfection, these pakoras are ideal for serving as a crowd-pleasing appetizer or pairing with mint chutney and tamarind sauce for a delightful snack that satisfies cravings while nourishing your body. Ready in just 35 minutes, these crispy veggie delights are your new go-to for quick, healthy comfort food.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 0.25 cup Brown rice flour
- 1 cup Spinach, finely chopped
- 0.5 cup Grated carrot
- 0.5 cup Grated zucchini
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, finely chopped
- 1 teaspoon Ginger, grated
- 1 Green chili, finely chopped (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine chickpea flour and brown rice flour.
Add spices: ground cumin, ground coriander, turmeric powder, and salt. Whisk everything together to ensure the dry ingredients are evenly combined.
Stir in the chopped spinach, grated carrot, grated zucchini, sliced red onion, chopped cilantro, grated ginger, and chopped green chili (if using). Mix well to coat the vegetables in the flour mixture.
Sprinkle baking soda over the mixture and gently fold it in.
Gradually add water, a little at a time, while mixing. You want the batter to be thick but not runny, and it should coat the vegetables well.
Heat vegetable oil in a deep frying pan or wok over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the top.
Using your hands or a spoon, scoop small portions of the batter and carefully drop them into the hot oil. Do not overcrowd the pan; fry in batches if needed.
Fry the pakoras on medium heat, turning occasionally, until they are golden brown and crispy on all sides. This should take about 4-5 minutes per batch.
Remove the pakoras from the oil using a slotted spoon and place them on a plate lined with paper towels to remove excess oil.
Serve hot with mint chutney, tamarind sauce, or any dip of your choice.
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.7 g | 621% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2879 mg | 125% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 25.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2401 mg | 51% | |
*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.
