Allergy-Friendly Spring Vegetable Pakoras

The earthy, bright and tangy chutney offsets the richness of these golden, Indian-inspired nuggets. Kids and adults equally love these pakoras, which make the perfect afternoon snack or party appetizer. Photo: Andrew Grinton

Deep-frying tips: To avoid excessive greasiness, we recommend using a deep-frying thermometer to gauge when the temperature reaches 350° F; cook in batches to avoid over-crowding, which causes pieces to stick together; if you plan to deep-fry in a pot, make sure it is deep, rising at least 4 inches over the oil in order to avoid splatters.

Makes: 14 pakoras
Free of: gluten and all top allergens


Cilantro Mint Chutney
  • 1 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 1/2 cup minced yellow onion
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp apple cider vinegar
  • 1 date, pitted and softened in hot water
  • 1 tsp chopped serrano or Thai green chili
  • 3/4 tsp salt
  • 3-4 tbsp water
  • 1 1/2 cups garbanzo bean flour (such as Namaste Foods)
  • 1/2 cup brown rice flour
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp ground turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp dried fenugreek leaves, crushed (optional)
  • 1/2 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground ginger
  • Pinch chili powder
  • 1 1/4 cups water, plus additional as needed
  • Canola oil or other high-heat oil, for frying
  • 1/2 cup cauliflower, chopped
  • 1/2 cup frozen peas, thawed
  • 1 cup thinly sliced yellow onion
  • 1/2 cup shredded carrot
  • 1 cup baby potatoes, halved lengthwise and thinly sliced

Recipe Tips

Baking Option: Whisk only 1 cup water into flour mixture for a slightly thicker batter. Drop 2 heaping tablespoons of mixture onto a baking sheet lined with parchment paper for each pakora. Bake at 425° F for 15 minutes, or until golden.


  1. For chutney, place cilantro, mint, onion, lemon juice, vinegar, date, chili and salt in a blender. Blend until combined, but still slightly chunky, adding water as needed. Transfer to a small bowl and refrigerate until needed.
  2. For pakoras, in a large bowl, whisk together flours, cumin, salt, turmeric, garam masala, fenugreek, curry powder, garlic powder, ginger and chili powder. Gradually whisk in water until slightly thicker than pancake batter.
  3. Fill a deep fryer with oil, or a large pot with 4-6 inches oil, and preheat to 350° F.
  4. Put cauliflower, peas, onions, carrots and potatoes in a medium bowl and toss to combine. Dump vegetables into batter and stir to coat.
  5. Carefully drop ¼ to ‚Öì cup of vegetable batter into oil for each pakora and fry for 3-4 minutes, or until golden. Carefully remove with a slotted spoon and place on paper towels to drain.
  6. Serve pakoras with chutney.


are the husband-and-wife culinary team behind Chef Joel is the former Special Dietary Manager at Walt Disney World who developed the food allergy program used across the Disney properties and cruise line.