Baked Vegan Vegetable Pakoras with Mint Chutney

Classic Indian finger food. Crunchy baked vegan vegetable pakoras served with mint chutney.


Prep Time: 20 mins
Cook Time: 25 mins
Yields: 4-6


  • For the Pakoras:
  • 4 large white potatoes, peeled, cut into cubes
  • 3/4 cup chopped onion
  • 1 cup green peas
  • small bunch fresh coriander, finely chopped
  • 1 teaspoon turmeric
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon cayenne pepper
  • salt, to taste
  • 1/2 cup chickpea flour
  • For the Mint Chutney:
  • 1/2 cup mint leaves
  • 1/2 teaspoon ground ginger
  • 1 garlic clove, minced
  • pinch of tamarind
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon mango powder
  • salt, to taste
  • 2 tablespoons melted coconut oil
  • 1 tablespoon dairy-free yogurt


  1. Bring a large pot with water to a boil. Add in potatoes and cook until tender.
  2. Preheat oven to 180C and line a baking tray with parchment paper. Drain potatoes and place in a mixing bowl. Mash potatoes using a potato masher. Add in onions, peas, coriander, turmeric, cumin, cayenne, salt and mix to combine. Mix in flour and form tablespoons of mixture into pakoras. Arrange pakoras on the prepared baking tray, brush with oil and bake for 20 to 25 minutes or until golden brown and crisp on the outside.
  3. Make the mint chutney. Add all the ingredients into a blender and process until smooth and creamy. Serve pakoras warm with mint chutney and enjoy.

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