Vegetable Bhajia

(Vegetable Pakoda/Mixed Vegetable Pakoda)
Prep Time 20 minutes
Cook Time 20 minutes
Course Snack
Cuisine Indian


  • 2 green chilies, minced
  • 1 medium onion, thinly sliced
  • 2 tablespoons coriander leaves, minced
  • 3 cups spinach, shredded
  • ½ cup mushroom
  • 1 cup broccoli, thinly sliced
  • 1 cup cauliflower, thinly sliced
  • 1-½ cups Besan Flour (Gram Flour)
  • ¼ cup roasted rice flour *
  • 1 cup water, or as needed
  • Oil for frying **

Dry Spices:

  • 1 teaspoon Kashmiri chili powder
  • ¼ teaspoon black pepper powder
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon asafetida
  • 1 teaspoon fennel seed
  • 1 teaspoon salt, adjust for taste


  • In a pan, add enough oil to cover ½ the pan for frying off the bhajia. Heat oil.
  • In a mixing bowl, add Besan flour and rice flour and mix together. Add dry spices and mix.
  • Add water slowly and mix until you get a soft mixture.
  • Add vegetables one by one to the mixture and mix after each addition (green chili, coriander leaves, onions, spinach, mushrooms, cauliflower, broccoli).***
  • Mix well until everything is incorporated with the mixture from Step 3. You can add more water if needed. The vegetables will release some water as it sits in the mixture. You do not want the mixture to be too watery. Enough to hold a shape like a patty.
  • When oil is hot, take some mixture with your fingers or use a spoon the size of a tablespoon and press into a patty (bhajias), then drop/ slide the pressed patty into the oil. Flattening the patty helps for even cooking.
  • Repeat step 6 to add more patties into the oil. Do not overcrowd the bhajias in the oil. You want the bhajias to have a little room to move. Fry on medium heat.
  • You want to flip the patties after 1-2 minutes to cook on the other side. Repeat flipping the patties again until the patties are cooked and brown. You can feel it get crispy as it cooks. It should take no longer than 5-6 minutes, depending on the heat of the oil and the size of bhajia.
  • Remove from oil and place on a plate lined with a paper towel.
  • Repeat steps 6-8 until all the mixture is done.
  • Vegetable Bhajias are ready to eat!



Vegetable Bhajias can be eaten as a snack, appetizer or enjoyed with Chai.
*Rice flour helps provide the crispiness of the Bhajia. But if you don’t have it, you can skip it.
**Amount of oil depends on the pan size. We used vegetable oil, but any oil can be used.
***You can use any vegetables, adding or subtracting from the vegetables we used. You could also use: cabbage, eggplant, etc.
Note: Spices can be adjusted to your taste.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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