Low Sodium Vegetable Pakora

Crispy, golden, and bursting with flavor, these Low Sodium Vegetable Pakoras are a healthier twist on the classic Indian snack. Made with a nutrient-packed blend of chickpea flour, rice flour, and vibrant vegetables like zucchini, carrot, and spinach, this recipe skips the salt without compromising taste. A mix of warming spices—cumin, coriander, turmeric, and black pepper—infuses every bite with aromatic goodness, while grated ginger and garlic add an irresistible zing. Perfectly shallow-fried to crunchy perfection, these pakoras are ideal for those looking for a low-sodium appetizer or snack that pairs beautifully with a tangy chutney or creamy yogurt dip. Quick and simple to prepare, this recipe is also vegetarian and customizable with a hint of heat from optional green chili. Enjoy guilt-free indulgence with these heart-healthy vegetable fritters!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (besan)
• 2 tablespoons Rice flour
• 0.5 cup Carrot, grated
• 0.5 cup Zucchini, grated
• 0.5 cup Spinach leaves, finely chopped
• 1 medium Onion, thinly sliced
• 0.25 cup Cilantro, finely chopped
• 1 Green chili, finely chopped (optional)
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Turmeric powder
• 0.25 teaspoon Black pepper, freshly ground
• 1 teaspoon Ginger, grated
• 1 teaspoon Garlic, grated
• 0.5 cup Water, as needed
• 0 as needed Oil for shallow frying

Directions

Step 1

Prepare your vegetables: grate the carrot and zucchini, finely chop the spinach and cilantro, and thinly slice the onion. Place them in a large mixing bowl.

Step 2

Add the chickpea flour, rice flour, cumin powder, coriander powder, turmeric powder, black pepper, grated ginger, and grated garlic to the bowl with the vegetables. If you enjoy heat, add the finely chopped green chili (optional).

Step 3

Mix the ingredients together using your hands or a spatula. Gradually add water, about 1 tablespoon at a time, until the mixture comes together as a thick batter. It should be thick enough to hold its shape when scooped, but not too watery.

Step 4

Heat oil in a heavy-bottomed skillet over medium heat for shallow frying. The oil should be hot but not smoking (around 350°F or 175°C, if using a thermometer).

Step 5

Using your hands or a spoon, take small portions of the batter (approximately 1-2 tablespoons) and gently drop them into the hot oil. Flatten slightly if desired.

Step 6

Fry the pakoras in batches to avoid overcrowding the pan. Cook each side for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the cooked pakoras to a plate lined with paper towels to drain excess oil.

Step 7

Repeat the frying process with the remaining batter.

Step 8

Serve the low sodium vegetable pakoras warm with chutney or a yogurt-based dip of your choice. Enjoy!

Nutrition Facts

Serving size	(750.9g)

Amount per serving	% Daily Value*
Calories	848.2

Total Fat 25.2g	0%
Saturated Fat 3.2g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 226.1mg	0%
Total Carbohydrate 122.5g	0%
Dietary Fiber 23.9g	0%
Total Sugars 28.1g
Protein 36.7g	0%

Vitamin D 0IU	0%
Calcium 261.3mg	0%
Iron 11.2mg	0%
Potassium 2571.6mg	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: 26.3%

Protein: 17.0%

Carbs: 56.7%