Low Sodium Crispy Vegetable Pakoras

Discover the ultimate guilt-free indulgence with these Low Sodium Crispy Vegetable Pakoras, a health-conscious twist on a beloved Indian snack. Made with a gluten-free chickpea flour base and a touch of rice flour for added crunch, this recipe is packed with vibrant vegetables like julienned carrots, potatoes, shredded spinach, and thinly sliced onions. Infused with aromatic spices such as cumin, coriander, turmeric, and ginger, these pakoras deliver bold flavor without the need for excessive salt. Fried to golden perfection in small batches, they’re irresistibly crunchy on the outside while tender on the inside. Perfect as a snack or appetizer, serve them with your favorite chutney or yogurt dip for a wholesome treat that’s lower in sodium but full of flavor. Quick to prepare and endlessly satisfying, these pakoras are a must-try for anyone looking for healthy yet indulgent finger food!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (besan)
• 2 tablespoons Rice flour
• 0.5 teaspoon Baking powder
• 0.75 cup Water
• 1 medium Carrot, thinly julienned
• 1 medium Potato, thinly julienned
• 1 cup Spinach leaves, shredded
• 1 medium Onion, thinly sliced
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Turmeric powder
• 2 tablespoons Chopped cilantro
• 1 teaspoon Fresh ginger, grated
• 0.5 teaspoon Ground black pepper
• 2 cups Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the chickpea flour, rice flour, and baking powder.

Step 2

Gradually add water to the dry ingredients, whisking to form a smooth, lump-free batter. The batter should be thick enough to coat the vegetables but not too runny.

Step 3

Add the julienned carrot, potato, shredded spinach, and sliced onion to the batter.

Step 4

Stir in cumin seeds, coriander powder, red chili powder, turmeric powder, chopped cilantro, grated ginger, and ground black pepper. Mix until the vegetables are well coated.

Step 5

Heat vegetable oil in a deep frying pan over medium heat until it reaches approximately 350°F (175°C).

Step 6

Using a tablespoon, carefully drop spoonfuls of the mixture into the hot oil, making sure not to overcrowd the pan.

Step 7

Fry the pakoras in batches, turning them occasionally, until they are golden brown and crispy, about 4-5 minutes per batch.

Step 8

Use a slotted spoon to remove the pakoras from the oil and drain them on a paper towel-lined plate to remove excess oil.

Step 9

Serve the pakoras hot with your choice of chutney or dip.

Nutrition Facts

Serving size	(1172.9g)

Amount per serving	% Daily Value*
Calories	4810.6

Total Fat 483.4g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 440.4mg	0%
Total Carbohydrate 133.3g	0%
Dietary Fiber 24.0g	0%
Total Sugars 23.9g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 249.1mg	0%
Iron 12.9mg	0%
Potassium 2453.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 86.5%

Protein: 2.9%

Carbs: 10.6%