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A close up view of mixed vegetable pakora. They are little patties of sweet potatoes, onions, broccoli, cilantro, and more, in a curried batter, deep fried.
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5 from 1 vote

Gluten-Free Mixed Vegetable Pakora

These Gluten-Free Mixed Vegetable Pakora fritters are easy to make, and bursting with flavour. Customize them with your choice of veggies and proportions thereof!
Prep Time10 mins
Cook Time15 mins
Resting time5 mins
Total Time30 mins
Course: Appetizer, Main Course
Cuisine: Indian
Servings: 6 People
Calories: 150kcal
Author: Marie Porter


  • Vegetable oil for deep frying
  • 1 ¼ cup garbanzo flour
  • ¼ cup white rice flour
  • 2 teaspoon salt
  • 1.5 teaspoon hot curry powder
  • 1 teaspoon cumin
  • ¼ teaspoon 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
  • ½ cup cilantro
  • Cilantro Mint Chutney


  • 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. Allow 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 (¼ 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.


Calories: 150kcal | Carbohydrates: 26g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 880mg | Potassium: 440mg | Fiber: 4g | Sugar: 6g | Vitamin A: 308IU | Vitamin C: 26mg | Calcium: 55mg | Iron: 2mg