Virtual Vegan Potluck 2013- Vegan Baked Golden Beets Fritters

It’s that time of the year again folks. Virtual Vegan Potluck, a semi-annual event is taking place today. This is going to be exciting with over 146 vegan and vegan-friendly participants from all over the world showcasing their talent and that means plenty of drool worthy food, new recipes to bookmark, new blogs to follow and make new friends. I am excited and i hope you are too. This time the featured ingredient is beets and interestingly i used beets in my recipe for the May potluck too.

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This year i signed up for appetizers and wanted to make an Indian recipe with golden beets. Pakoras or fritters is a popular Indian appetizer/snack usually served with masala chai. Anyone who’s eaten buffet lunch at an Indian restaurant would have definitely tasted pakoras with green chutney. The most commonly used vegetables to make pakoras are onions, potatoes and plantains, it is also possible to make delicious pakoras with cauliflower, spinach and beets or a combination of these vegetables.

golden beets pakora

You could use red beets, but golden merges with chickpea flour and other spices and creates a beautiful color which is absolutely gorgeous. Try a combination of both red and gold for a colorful platter.

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Whats even more interesting about this recipe is that these golden beauties are not deep-fried but still taste delicious. With just 2 tablespoons of oil, these baked fritters are as good as their deep-fried counterparts. The key is to make sure the insides are cooked well. My fritters were perfectly cooked within 20 minutes, oven temperatures may vary, so be sure to check. Or to ensure fully cooked insides, you can make them flat, by slightly pressing between your palms. Despite using beets, the fritters were not too sweet. If you want to taste the natural sweetness of beets, reduce the amount of spices. These golden beets fritters are crisp on the outside and slightly soft on the inside, making it a perfect snack to be served with a delicious dip.

beets pakora


1 cup grated golden beets

1 medium onion, finely chopped

3 tablespoons chickpea flour

2 tablespoons rice flour

1 tablespoon corn flour

1/2 teaspoon baking powder

1 tablespoon fresh cilantro, finely chopped

1 teaspoon red chili powder

1/2 teaspoon cumin powder

1/2 teaspoon coriander powder

1/4 teaspoon powdered asafetida

1 one inch piece ginger, minced

2 cloves garlic, minced

2 tablespoons olive oil



1. Preheat oven to 500 F. Line a baking sheet with parchment paper brushed with a tablespoon of oil and set aside.

2.Place all the ingredients except oil in a large bowl and mix well. The juice from beets will be sufficient to make the batter, if needed sprinkle very little water. The batter should not be too runny.

3. Scoop out 1 teaspoon of batter and place on the baking sheet. Repeat till the batter is finished, leaving enough space between the pakoras.

4. Brush tops of pakoras with remaining oil.

5. Bake for 8-10 minutes, flip and bake on the other side for another 10 minutes or until golden and crunchy.

6. Serve hot with green chutney and tea.

Special thanks to Annie for making this happen again. Annie, i cant tell you how much i admire your coordination skills. It takes me at least 20 emails to get 4 girlfriends of mine to plan a movie night , you’ve made it look so effortless with 100+bloggers. With that said, i am ready for my fuzzy slippers and pot of tea to visit other blogs and visually satisfy my belly. I hope you will do the same:)

To go to the previous blog in the potluck line up, please click on the icon below.


To go to the next blog in the potluck line up, please click on the icon below.



62 thoughts on “Virtual Vegan Potluck 2013- Vegan Baked Golden Beets Fritters

  1. Pingback: Paneer and Green Peas Curry/ Mattar Paneer | Eat,live,burp

  2. It’s been raining here these days so it’s the perfect season to make lots of deep fried pakoras and bajjis. Using beets in pakoras sounds like a brilliant idea! I’ve never tried that before. And baking them seems like a real bonus. Can eat as many as I want without feeling overly full from the oil. Yum! 🙂

  3. Pingback: Virtual Vegan Potluck, November 2013: My Favorite Recipes | Vegan Runner Eats

  4. Pingback: The Oxbow Box Project- Vegan Red Lettuce Salad With Roasted Beets And Golden Berries | Eat,live,burp

  5. I love this idea! They look pretty simple, too, which is always a plus for me. How spicy are they? I want to try them on some kids. Should I take out some of the chili powder?

  6. What a wonderful dish you’ve brought to the potluck! I love that you baked these instead of frying them – soooo much healthier!! I’ve really got to try some Indian cooking. I’ve never cooked an Indian dish before, but this is inspiring me! Have a beautiful weekend! 🙂

  7. Fantastic way to use the Featured Ingredient!! They look absolutely yummy and beautiful.

    Thank you so much for participating – – you are kind to compliment my organizational skills, but there are still quite a few “kinks” to work out ;-)!

  8. These look delicious — I love pakoras! Two questions — what would be a good substitute for asafetida? I’m not sure I”ll be able to find that. And for corn flour, is that the same as corn meal/polenta, or do I need to use something like masa? Can’t wait to try these — I haven’t had pakoras in ages!

    • Thank you:) you can use corn meal or all purpose flour instead of corn flour. If you are using AP flour, use 2x the corn flour measurement in the recipe. Asafetida is used as a substitute for onion and garlic in Indian cooking. You can leave it out or use a combination of onion and garlic powder.

  9. Glad to find your blog through VVP as I adore Indian food! Excited about trying these…if I don’t have corn flour could I use another Tbsp of rice flour or do you have another suggestion?

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