Healthy Baked Vegetable Pakoras (Vegan, Gluten-Free)
These baked pakoras are loaded with fresh vegetables and gently spiced for flavour. A healthier alternative to the traditional deep-fried version, they’re perfect for meal prep, snacking, or a light lunch — no frying required.
These golden veggie fritters are simple to make, nourishing, and full of flavour. While they don’t have the rough, craggy look of traditional pakoras, their smoother, patty-like shape makes them great for storing and dipping — ideal for lunchboxes or prepping ahead for the week.
They’re made with a colourful mix of onion, carrot, courgette, potato, and peas, and held together with chickpea flour, which brings a satisfying texture. Chickpea flour (also known as gram flour or besan) is one of those pantry staples that’s easy to love — it’s naturally gluten-free, high in plant-based protein and fibre, and incredibly versatile. You can use it in fritters, batters, pancakes, and even savoury crepes.
These pakoras are baked rather than fried, so they use much less oil while still turning golden and crisp at the edges. They’re also completely gluten-free and plant-based, if you use soy yoghurt like I did for the dipping sauce.
Why You’ll Love These Vegetable Pakoras
Packed with colourful veg
Baked (not fried!) for a lighter option
Naturally gluten-free
High in plant protein & fibre
Just 10 minutes of prep
Great for snacks, wraps, or lunchboxes
What You’ll Need to Make the Pakoras
Here’s what goes into the base batter:
Chickpea (gram) flour – A naturally gluten-free flour that binds everything together and adds a subtle nutty flavour.
Cumin seeds – For a touch of earthy spice and a bit of texture.
Garam masala – A warm spice blend that gives the pakoras their signature flavour.
Turmeric – Adds colour and gentle bitterness.
Garlic powder – Brings mellow, savoury depth.
Salt & pepper – To bring out all the flavours.
Chopped coriander (optional) – Adds freshness, but feel free to leave it out if you prefer.
A little oil – Used for brushing before baking to help them crisp up in the oven.
These pakoras are a great way to use up whatever vegetables you have in the house — no need to be exact. I used onion, potato, carrot, courgette, and peas, but you could easily swap in things like shredded cabbage, sweetcorn, spinach, grated beetroot, or even chopped broccoli stems.
Aim for around 2 to 2½ cups of vegetables in total, and make sure they’re grated or finely chopped so the batter holds together well. It’s very forgiving — just adjust the chickpea flour slightly if your mix feels too wet or too dry.
Tips and Tricks to Make Successful Pakoras
If your batter feels too wet, gradually add a little more chickpea flour until it holds together well. If it’s too dry, add a splash of water.
For extra crispiness, brush the pakoras with a little oil before baking and again when you flip them halfway through cooking.
Use wet hands when shaping the pakoras to prevent sticking.
These pakoras also cook well in an air fryer—try 180°C (350°F) for 15-18 minutes, flipping halfway.
Watch the Recipe Reel!
Want to see how easy it is? Check out my recipe reel below by hitting play!
Serving Suggestions for the Pakoras
Serve warm with a cooling soy yoghurt dip spiked with lemon and coriander.
Stuff them inside wraps or pittas with fresh salad and chutney for a tasty lunch.
Pair with a side of steamed rice and a fresh salad for a light meal.
Great as a snack on their own or alongside other Indian-inspired dishes like dal or chutney.
Storing Your Pakoras
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, warm them in the oven or air fryer to bring back their crispiness.
These pakoras freeze well — freeze them flat on a tray first, then transfer to a freezer bag. Reheat from frozen in the oven or air fryer.
Healthy Baked Vegetable Pakoras (Vegan, Gluten-Free)
These baked pakoras are loaded with fresh vegetables and gently spiced for flavour. A healthier alternative to the traditional deep-fried version, they’re perfect for meal prep, snacking, or a light lunch — no frying required.
Ingredients
- 1 small onion, thinly sliced
- 1 medium potato, grated (around 150g)
- 1 medium carrot, grated (around 65g)
- 1/2 courgette, grated (around 100g)
- 1/2 cup peas
- 1 cup chickpea (gram) flour
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1 tsp garlic powder
- 1/2 tsp salt
- Black pepper, to taste
- 2 tbsp chopped coriander
- Olive oil (for brushing before baking)
- 1/3 cup unsweetened soy yoghurt
- 1 small garlic clove
- Handful of coriander
- Juice of 1/2 lemon
- Pinch of salt
Instructions
- Preheat your oven to 200°C (about 390°F) and line a baking tray with parchment paper. Brush a little olive oil on the paper to prevent sticking.
- In a large mixing bowl, combine the onion, grated potato, grated carrot, grated courgette, peas, cumin seeds, turmeric, garam masala, garlic powder, salt, black pepper, chopped coriander, and chickpea flour.
- Mix everything first with a spoon, then use your hands to thoroughly incorporate the chickpea flour into the vegetable mixture. The mixture should be slightly sticky but if it is too sticky to shape, add a little more flour.
- Wet your hands with water to make shaping easier, then form the mixture into 6 medium-sized pakoras (patties or your preferred shape). Place them evenly spaced on the prepared baking tray.
- Place the pakoras on the oiled baking tray and brush the tops lightly with olive oil.
- Bake for 25-30 minutes, flipping carefully after 15-20 minutes using a silicone spatula. When you flip the pakoras, brush a little more olive oil on the cooked side to help them crisp up evenly.
- While the pakoras bake, prepare the dipping sauce by blending the soy yoghurt, garlic, coriander, lemon juice, and salt until smooth.
- Serve the baked pakoras with the sauce and enjoy!
