Gluten Free Vegetable Fritters (Pakora)

These fritters are made with chickpea flour so are naturally gluten free. They are a delicious starter for any Indian inspired meal.

Course Appetizer

Cuisine East Indian, Indian

Keyword gluten free vegetable fritters, pakora

Prep Time 20

Cook Time 15

Total Time 35

Servings Pakoras

Calories 84kcal

1¼ cups gluten free chickpea flour
1 teaspoon mustard seeds
½ teaspoon cornstarch
½ teaspoon salt
½ teaspoon poppy seeds
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
¼ teaspoon cayenne pepper
¼ teaspoon baking powder
¾ cup water
1 teaspoon vegetable oil
3 cups vegetables cut into bite size pieces; use any combination of broccoli, cauliflower, red pepper, green onion, squash, eggplant, mushrooms

Heat oil in deep fryer or wok to 350°F. Line a plate with paper towel and set aside.
In a medium bowl add chickpea flour, spices, cornstarch and baking powder. Stir with a whisk until evenly mixed.
Add water and oil whisking until smooth.
Fold in chopped vegetables.
When oil is at 350°F begin cooking. Using a large spoon slowly add big blobs of fritter mixture to the oil. Work in batches cooking only as many fritters as you can manage, starting with 3 or 4 at a time.
Cook fritters for 4-5 minutes then gently roll over using a slotted spoon. Cook another 4-5 minutes until golden brown. Remove fritters to paper towel lined plate.
Repeat until all fritters are cooked. Sprinkle with salt while still warm.
Serve with mango chutney or raita.