Ever heard of a pakora? It’s a naturally plant-based and gluten-free South Asian fritter made with vegetables coated in a chickpea batter and deep fried until golden brown. It’s kind of like our version of tempura vegetables!
Since I’m allergic to chickpeas, my mom has adapted this recipe into one that I can eat by replacing the chickpea flour with a different lentil flour — usually one made with either split mung beans (moong dal) or split pigeon peas (toor dal). And according to her and others in my family, the chickpea-free pakoras feel and taste identical to the real deal!
These Zucchini & Onion Pakoras are a healthier spin on my mother’s chickpea-free recipe because instead of deep frying, we’re going to “fry” these pakoras up in the air fryer! This recipe isn’t totally oil-free as we will still use some oil to achieve that crunch and golden brown color you get in a traditional pakora. But it’s a great, equally tasty alternative for anyone who — like me — doesn’t feel their best after consuming deep fried foods.
Air Fryer Zucchini & Onion Pakoras (Vegan, Gluten-Free, Nut-Free)
Ingredients
- 1 large zucchini (approx. 1 3/4 cups), cut into matchsticks
- 1 medium onion (approx. 3/4 cups), thinly sliced
- 1/2 tsp cumin seeds
- 1/4 tsp ground coriander
- 1/4 tsp turmeric
- 1/4 tsp red chili powder
- salt, to taste
- 1/2 cup split mung beans
- 1/2 cup split pigeon peas
- 2 tbsp whole grain oats
- 1/2 tsp baking soda
- 1 tbsp neutral oil
- 1/2 - 3/4 cup water
- neutral oil spray
Instructions
- Add the zucchini and onion to a large mixing bowl. Add cumin, coriander, turmeric, red chili powder, and salt to taste. Toss to coat the vegetables in the spices and salt. Cover and set aside for 10 minutes.
- Add the mung beans and pigeon peas to a food processor and process into a fine lentil flour. Transfer the lentil flour to a separate bowl.
- Add the whole grain oats to the food processor and process into a fine oat flour. Transfer to the bowl containing lentil flour.
- To the same bowl, add baking soda. Combine to form a uniform dry mixture.
- To the dry mixture, add 1 tbsp neutral oil and water (in 1 tbsp increments) until you achieve a consistency that is thicker than pancake batter but thinner than cookie dough.*
- Transfer the batter to the mixing bowl containing zucchini and onion. Mix until all the vegetables are coated.
- Select the air fry function on your air fryer and preheat to 400 degrees Fahrenheit. Once heated spray the entire base of the air fryer basket with oil.
- Use a small ladle to transfer ~2tbsp scoops of the battered zucchini and onion to the air fryer. Spray the tops of the vegetables with more oil and air fry for 8 - 10 minutes, until crispy and golden brown.
- Serve with ketchup or your favorite chutney!
Notes:
Batter
When I was preparing this batter, I used approximately 1/2 cup water to reach the desired level of thickness.
