the taste space

Baked Veggie Squares (Tukri Pakora) (& Free Copy of Vegan Indian Cooking)

Posted in Mains (Vegetarian), Sides by Janet M on June 16, 2013


I am thrilled you guys adore Vegansprout as much as me. I think there is something about vegans who like documenting and rating their food. We are a funny bunch in many ways, that’s for sure.

In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.

I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares.  This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.


The kindle version of Vegan Indian Cooking was recently available for free. However, it was only for US customers so I missed my chance to snag it. A bit of searching led me to find a pdf version on the publisher’s website, though. The full cookbook is available here.  Now you can have your own copy, too! Perfect! Please join in the first cookbook challenge. You can find recipe reviews from Vegan Indian Cooking on Vegansprout here. :)

Do you ever challenge yourself to try new recipes in a cookbook, too?


Baked Veggie Squares (Tukri Pakora)
Adapted from Vegan Indian Cooking (original recipe available here)

2 cups (140g) grated cabbage
1 cup (100g) grated cauliflower
1 cup (127g) grated zucchini
1/2 cup (75g) diced onion
2 tbsp ginger root, minced or grated
1 green Thai chile, seeds removed and chopped
1/4 cup minced cilantro
3 cups chickpea flour (besan)
6 oz (1/2 package) silken tofu (I used extra-firm)
1 tsp salt
1 tsp turmeric
1/2 tsp Aleppo chile flakes
1/4 tsp baking powder
1/4 cup oil of choice

1. Preheat oven to 350F.

2. Oil a 9×13″ baking pan and set aside. A smaller dish will give you thicker bars.

3. In a large bowl, combine the shredded cabbage, cauliflower, zucchini, onion, ginger, chiles and cilantro. Stir in the chickpea flour and mix until well combined. Set aside.

4. In a food processor or blender, blend the tofu until smooth.

5. Add the blended tofu into the vegetable mixture. Stir in the salt, turmeric, chile flakes, baking powder, and oil. Mix until just combined.

6. Pour the mixture into the prepared baking pan.

7. Bake for 45 to 50 minutes at 350F (mine took 40 minutes since I use a larger pan).  It is ready when a toothpick inserted into the middle comes out clean.

8. Cool for 10 minutes and cut into squares. Serve with your favorite chutney (I used tamarind chutney).

Makes 30 squares.

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12 Responses

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  1. Gabby @ the veggie nook said, on June 16, 2013 at 2:57 PM

    I love all the veggies that are packed in these squares. I’m going to have to experiment with my chickpea flatbread because I love this idea!

    I have so many cookbooks I SHOULD challenge myself to cook from them more. Maybe that’s what I’ll do with my month off from school. Great idea Janet, thank you :)

  2. coconutandberries said, on June 16, 2013 at 5:25 PM

    You’re so right about vegans! Haha, I don’t mind being a funny one :)
    Thanks so much for pointing us to the Indian cookbook download- just had a quick browse and it looks like it’s got some great info as well as recipes. These “tukri pakora” certainly look delish.
    I’ve been meaning to do a cookbook challenge myself but it would be fun to take part in one with others. Where on Vegan Sprout can I find it?

    • janet @ the taste space said, on June 16, 2013 at 5:28 PM

      Awesome! People are just posting their reviews for that cookbook at the same time. I think Allison wants a discussion board but that hasn’t happened yet.

    • Allison said, on June 16, 2013 at 11:25 PM

      Yes! I want to have a specific area for cookbook challenges on Vegansprout, so that’s on the list for future adds. Currently, those interested are just posting their reviews in the applicable cookbook/recipe review areas. I also had tasty results from Vegan Indian Cooking, and I’m doing The Mediterranean Vegan Kitchen for this week! Look forward to seeing more reviews. :)

  3. Hannah said, on June 16, 2013 at 6:46 PM

    Oooh, this is my kind of recipe! Lazy mix and bake, spiced (heck yeah more chillies ;) ), chickpea goodness!

  4. Kari @ bite-sized thoughts said, on June 17, 2013 at 2:57 AM

    Thanks for the cookbook link! And these sound great, although I am a little apprehensive about your mention of chewy egginess. I’m not sure I like egginess but will try them nonetheless :)

    • janet @ the taste space said, on June 17, 2013 at 3:04 PM

      I think the tofu is an egg binder so it definitely adds to the texture but less-so flavour. I think it is good, not at all a deterrent.

  5. Celia said, on June 17, 2013 at 10:39 AM

    I can’t eat tofu. Is there a substitute you’d suggest? Is it mainly there for moisture? Thank you.

  6. Joanne said, on June 17, 2013 at 2:50 PM

    I occasionally try to challenge myself to make new recipes out of my cookbooks since I have so many of them! This is totally a fun one. I adore Indian food and love exploring it in new ways!

    • janet @ the taste space said, on June 17, 2013 at 3:03 PM

      Yes, you are awesome about coming form your cookbooks. I don’t mind my collection, either, because I know I use them. :)

  7. […] The Taste Space shared Baked Veggie Squares (Tukri Pakora) […]


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