Pakora are Indian spiced chickpea flour fritters made with a wide variety of vegetables. They are traditionally served as snacks in India, but can be eaten as part of a meal as well. This version is made with broccoli and onion, but of course, you are not limited to that particular combination! No matter what you use, these pakoras come out crunchy, savory, and delicious every time.
Broccoli and Onion Pakora [Vegan]
- 1 cup chickpea flour
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- Pinch cayenne pepper
- 1 cup thinly sliced yellow onion
- 1/4 cup finely chopped serrano chili pepper, optional
- 1 cup finely chopped broccoli
- 3/4 cup water, or as needed
- 1 tablespoon high heat oil (avocado, canola, grape seed, sunflower, etc)
- Preheat oven to 450°F, lightly oil baking sheet with 1 tablespoon of oil, or line with parchment.
- In a medium mixing bowl, whisk chickpea flour with salt and spices and stir well. Add water slowly and whisk together until no lumps remain and a very thick batter has formed.
- Add thinly sliced onion, chopped broccoli, and chili if using to the batter and stir to incorporate.
- Spoon large dollops onto the baking sheet, spaced about 1-2 inches apart.
- Bake for 8-10 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.
- Serve with condiment of choice, alone, or over rice. Especially good with dal, tamarind or mint chutney, or even ketchup.