Gluten Free Mixed Vegetable Pakora

Remember when I went on a Pakora making binge, and promised to share the recipes I’d created Yeah. I kinda dropped the ball on that, having gotten overloaded with all sorts of other work to focus on… Anyway, I’m back on it now!

These were my absolute favorite from that evening, a mixed vegetable pakora patty recipe. In general, veggie pakora is a great way to use up stray vegetables in your fridge – Root vegetables like carrots, parsnips, and sweet potatoes, cruciferous veggies like broccoli, cauliflower, etc .. basically anything that’s tasty and kind of sturdy. (Ie: don’t use tomatoes!). For this recipe, I decided to specify amounts – I’d created this to have a great balance in flavors, color, and texture.

Like many of my recipes, this works up quickly and easily, producing a highly addictive end product. Expect a “pakora coma” after snarfing these babies.. which go great with my cilantro-mint chutney.


Veggie Pakora

Vegetable oil for deep frying
1 1/4 cup garbanzo flour
1/4 cup white rice flour
2 tsp salt
1.5 tsp hot curry powder
1 tsp cumin
1/4 tsp baking powder
1 cup water
1 cup finely chopped broccoli
1 cup peeled, finely chopped yam or sweet potato
1 cup finely chopped zucchini
1 cup finely chopped onion
1-2 finely chopped jalapenos
1/2 cup cilantro

Start heating your vegetable oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, salt, spices, and baking powder. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.

Mix in remaining ingredients, making sure that everything is evenly coated with the batter.

Use an ice cream scoop or two spoons to carefully scoop small amounts (1/4 cup or less) of batter into the preheated oil. Fry for a few minutes on each side, until patties are golden brown. Use a slotted metal spoon to transfer cooked patties to paper towels.

Serve hot, with with cilantro-mint chutney.

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4 thoughts on “Gluten Free Mixed Vegetable Pakora

  1. These were really good but we had to add a lot of additional flour to get them to bind together.

    I’m thinking maybe it’s because we blended our own chickpea flour so it was a little more granular but we ended up using almost double the recommended amount and went with tapioca since it’s such a fine grain. The largest piece of vegetable was a corn kernel.

    The flavor was fantastic and also used the mint chutney recipe from your page as well.

    1. Hi Jennifer,

      Any changes to flour in gluten-free recipes are likely to throw off the liquid needed, as different flours / grinds of flours will retain moisture at different rates. This recipe works well with commercially available chickpea flour.

      I wouldn’t recommend tapioca in this recipe, for texture and moisture retention reasons.

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