Easy Baked Vegetable Pakora Recipe (Gluten-free)

5 from 1 vote

This easy baked vegetable pakora recipe with 7 ingredients and minimal prep for a delicious gluten-free, oil-free side or appetizer.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Servings:

Calories: 134kcal

1 ½ cups chickpea flour
½ teaspoon salt
1 teaspoon cumin
1 teaspoon turmeric
1 small red onion cut in half and thinly sliced
1 medium red chili pepper diced (remove the seeds if you want your pakoras less hot)
½ small broccoli head 1 cup chopped into small floret pieces
¾ - 1 cup water

Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper.
Mix the dry ingredients (chickpea flour, salt, cumin, and turmeric) in a large bowl.
Whisk in ½ a cup and then 1 tablespoon at-a-time until you have a batter slightly thicker than a pancake batter.
Once the batter is smooth, carefully mix in the vegetables.
Use a large spoon or small measuring cup to add 6 equal portions of batter onto the baking tray.
Immediately add the pakoras to the oven. Bake them for 15 minutes or until they are firm and golden brown.

Test the batter by scooping out a spoonful onto a plate. If it doesn't hold its shape, it is too thin.
Chickpea flour batter gets thicker as it sits in the bowl. If it is still too thin, add more chickpea flour. Do this before adding the vegetables; otherwise, you may end up with lumpy batter.
Store leftover pakoras in an airtight container in the refrigerator for 4-5 days. You can also freeze them for 3 months. Let the pakoras cool to room temperature, then separate them with parchment paper so they don't stick together.
Reheat in a preheated oven at 350 F. Cover them with foil to prevent them from burning before the middle is hot. Reheating will take 15 minutes. If the pakoras are frozen, they will take about 20 – 25. Uncover them for the last 5 minutes to crisp them.