Name: gluten-free crispy vegetable pakoras
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup chickpea (garbanzo bean) flour ((130 grams)); 1 teaspoon salt; 1/2 teaspoon chili powder; 1/2 teaspoon garam masala; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric; 2 cloves of garlic, crushed or minced ((or 1/2 teaspoon garlic powder)); 3/4 cup water; 3 cups fresh cauliflower florets ((about 14 ounces)); 2 to 3 small onions, sliced into rings ((about 12 ounces)); 1 quart neutral oil, for frying

Can you believe this amazing display of crispy goodness is gluten-free? It’s true. The flavorful batter starts off with chickpea flour. Add some bold spices. And water. That’s it. And these Gluten-Free Crispy Vegetable Pakoras are soooooo good.

So …what are vegetable pakoras made of?

Pakoras are a popular snack food in India. Vegetables are coated in a spicy batter and deep fried to make a fabulous appetizer. Some folks prefer to chop the veggies and blend them with the batter to form small “pancakes” or fritters.

For this post, we’ll stick with coating cauliflower florets and small onion rings. But use your imagination here …the possibilities are endless. I think my next attempt may be button mushrooms and par-boiled green beans.

In a medium-sized bowl, add flour, salt, chili powder, garam masala, coriander, turmeric, and garlic.
Stir to blend well.

The recipe calls for crushed or minced garlic. You could actually use your grater to prepare the fresh garlic.

Or substitute with a 1/2 teaspoon of garlic powder.

Make a well in the center of the mixture.
Gradually pour the water into it, blending as you go.

The batter should be somewhat thick.
You’ll want it to adhere to the surface of each cut vegetable.
If it seems to be too thick, you can always add a bit more water.
Just one tablespoon at a time until it reaches the right consistency.

Once a thick, smooth batter forms, add the cauliflower florets and onion rings.
Gently stir until all surfaces are coated.
Add one to two tablespoons of water if needed.

Pour the oil into a large, heavy skillet.
Heat until an instant-read thermometer registers 375°F.

You’ll fry the vegetables in batches so that they aren’t too crowded in the pan. Keep a close watch on them.

Depending on the size of each piece, they could be done in as little as 2 to 3 minutes.

Fry in batches until golden brown, 3 to 5 minutes per batch.
Transfer to a paper-towel-lined plate to drain.
Serve immediately with your favorite dipping sauce.

Does pakora ever contain gluten?

When made the authentic way, pakoras are always gluten-free. The batter is traditionally made from protein-packed chickpea flour. You shouldn’t have a problem finding the flour in your local store.

I use Bob’s Red Mill Garbanzo Bean Flour. Just be sure your label states either garbanzo bean flour or chickpea flour.

These are at their best when enjoyed immediately.

But keep this in mind …they are still amazing if you want to prepare them ahead of time, then reheat them when it’s time to share. Just spread them out in a single layer on one or two baking sheets and place them in a 325°F oven (uncovered) for just a few minutes.

Serve your Gluten-Free Crispy Vegetable Pakoras as a side dish or as a tasty snack…

Dipping sauce is optional.

Give our homemade Creamy Horseradish Sauce & Dip a try.
Another tasty companion would be our Amazing Smoked Red Pepper Sauce.

5 from 4 votes

gluten-free crispy vegetable pakoras

Adapted from AllRecipes

Quick deep-fried snacks made with a chickpea flour batter that is delicious when paired with your favorite vegetables.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 8 to 10 servings

Author Rosemary Stelmach

Ingredients

1 cup chickpea (garbanzo bean) flour (130 grams)
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
2 cloves of garlic, crushed or minced (or 1/2 teaspoon garlic powder)
3/4 cup water
3 cups fresh cauliflower florets (about 14 ounces)
2 to 3 small onions, sliced into rings (about 12 ounces)
1 quart neutral oil, for frying

Instructions

In a medium-sized bowl, add flour, salt, chili powder, garam masala, coriander, turmeric, and garlic. Stir to blend well. Make a well in the center of the mixture and gradually pour the water into it, blending as you go. Once a thick, smooth batter forms, add the cauliflower florets and onion rings. Gently stir until all surfaces are coated, adding 1 to 2 tablespoons of water if needed.
Pour the oil into a large, heavy skillet. Heat until an instant-read thermometer registers 375°F.
Fry in batches until golden brown, 3 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve immediately with your favorite dipping sauce.

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