Low Fat Veggie Pakora
Craving a guilt-free snack that's packed with flavor? This Low Fat Veggie Pakora recipe transforms the classic deep-fried favorite into a healthier, oven-baked delight that’s perfect for everyone. Made with a vibrant mix of grated carrot, zucchini, onion, spinach, and aromatic ginger, these pakoras are bound together with chickpea and rice flours, spiced with cumin, turmeric, and chili powder for a warm, earthy kick. The use of non-stick cooking spray ensures they turn delightfully crisp in the oven without excessive oil. Ready in under an hour, these veggie-packed bites make a crave-worthy appetizer or snack when served with mint chutney or creamy yogurt dip. Enjoy the perfect balance of indulgence and nutrition with this easy, low-fat version of a beloved street food classic!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 tablespoons Rice flour
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 0.75 cup Water
- 1 Carrot (grated)
- 1 Zucchini (grated and squeezed to remove excess water)
- 1 medium Onion (finely sliced)
- 1 cup Spinach leaves (chopped)
- 2 tablespoons Cilantro (chopped)
- 1 teaspoon Ginger (grated)
- as needed Non-stick cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, ground turmeric, red chili powder, salt, and baking powder.
Gradually add water to the dry mixture, whisking until you have a smooth, thick, and slightly sticky batter. Adjust the water as needed to achieve the right consistency.
Fold in the grated carrot, grated zucchini (squeezed to remove water), sliced onion, chopped spinach leaves, chopped cilantro, and grated ginger. Mix well to coat all the vegetables in the batter.
Using a spoon or your hands, scoop small portions of the batter-coated vegetables and place them on the prepared baking sheet, leaving about an inch of space between each pakora.
Lightly spray the top of the pakoras with non-stick cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping them halfway through to ensure even cooking, until the pakoras are golden and slightly crisp around the edges.
Serve your low-fat veggie pakoras warm with mint chutney or a side of yogurt dip for a refreshing touch.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 122.7 g | 45% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 27.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2313 mg | 49% | |
*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.
