Baked Vegetable Pakora

Baked Vegetable Pakora

Serves 3 30 minute prep time

We took our favorite fried fritters from India and gave them a healthy makeover, without losing any of their flavor. Serve them with a fresh chutney—we prefer mint but you can experiment with mango or tamarind too!


  • ½ head cauliflower, cut into small pieces
  • 1 carrot, shredded or cut julienned
  • ⅓ cup red onion, diced into small pieces
  • ½ green chili, seeds removed, diced into small pieces
  • Handful spinach, cut into strips
  • Batter Ingredients:
  • 1½ cups chickpea flour
  • 2 Tbsp arrowroot flour (or non-GMO corn starch)
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp coriander
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup unsweetened plain almond milk


  • Cut up all veggies.

  • For batter, mix together all dry ingredients and then whisk in almond milk until smooth.

  • Toss in all veggies and stir until coated. Mixture should be thick and not runny. Add extra flour if needed.

  • Take small handfuls of mixture and place on greased baking sheet. Bake at 450°F for 15 minutes. Makes approximately 12 medium pakoras.

  • Serve with fresh mint or mango chutney.