Low Fat Vegetable Pakora
Discover a guilt-free twist on a beloved classic with this Low Fat Vegetable Pakora recipe! Packed with vibrant fresh vegetables like carrots, zucchini, spinach, and more, these baked pakoras swap deep-frying for a healthier oven-baked method without compromising on flavor or crispiness. The spiced chickpea flour batter, infused with aromatic cumin, turmeric, ginger, and cilantro, creates a deliciously savory bite perfect as an appetizer or snack. With minimal oil, these pakoras cater to health-conscious eaters, yet deliver all the comforting taste of traditional pakoras. Ready in just 40 minutes, serve them warm with mint chutney or a creamy low-fat yogurt dip for a crowd-pleasing treat. Healthy, flavorful, and easy to make—your new favorite low-fat snack awaits!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 0.75 cup Water
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Ground chili powder (optional)
- 1 medium Carrot, grated
- 0.5 medium Zucchini, grated
- 1 small Onion, thinly sliced
- 0.5 cup Spinach leaves, finely chopped
- 0.25 cup Cilantro, finely chopped
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Salt
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease it with the olive oil.
In a large mixing bowl, whisk together the chickpea flour, baking powder, turmeric powder, cumin seeds, coriander powder, chili powder (if using), and salt.
Gradually add the water to the dry mixture, whisking continuously until you achieve a thick, pancake-like batter. Adjust water quantity if needed.
Add the grated carrot, grated zucchini, sliced onion, chopped spinach, chopped cilantro, and grated ginger to the batter. Mix until the vegetables are evenly coated.
Using a spoon or your hands, scoop out small portions of the batter-coated vegetables and place them onto the prepared baking sheet, leaving some space between each pakora.
Bake for 20-25 minutes, flipping the pakoras halfway through, until they are golden brown and slightly crisp on the edges.
Remove from the oven and let cool for a few minutes. Serve warm with mint chutney or low-fat yogurt dip.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1598 mg | 69% | |
| Total Carbohydrate | 96.4 g | 35% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 22.5 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2218 mg | 47% | |
*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.
