Broccoli, Cauliflower, potatoes, carrots and greens in these Easy Mixed Vegetable Pakora. Baked Veggie Pakore Bhajjiya. Vegan Soyfree Recipe. Easily Glutenfree. The pakoda fritters are great for breakfast, as appetizers, or use to fill up tacos or wraps.

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Holi is around the corner and that means garam (hot) Bhajiyas and chutneys with masala chai! These mixed Vegetable Pakora (bhajiya) are loaded with vegetables like broccoli, cauliflower, carrots, potato, onions and cilantro. The veggies are processed for a few seconds until grated, then tossed in chickpea flour, spices and baked. The pakoras are crisp and delicious and can be served with any green chutneys, tamarind date chutney or sauces of choice. They come together within minutes and then it is just a wait for the oven to beep. Make these simple Veggie and chickpea flour fritters! Serve as is or fill up tacos or wraps, or over a salad with creamy or sweet dressing of choice, or use as koftas in a creamy makhani sauce.

I make these with chickpea flour and have not tried them with besan (gram flour – see differences on point 4 on this post here). If you make these with besan, use as less water as possible, and do report back with any adjustments if they were needed or if the pakoras flattened or retained their shape.

More veggie snacks and savory Holi recipes from the blog

Shred/grate the veggies in a processor and mix in a bowl.

Add salt, spices, chickpea flour and mix in. Let it sit for a few minutes and then mix in oil and water if needed.

Drop scoops of the mixture on parchment lined baking sheet. Spray oil on top.

Bake until golden brown. Cool and serve with chutneys or sauces of choice.

The pakoras are great for breakfast, as appetizers, or use to fill up tacos or wraps, or over a salad with creamy dressing or sweet dressing of choice.