Here are delicious no onion no garlic recipes for your everyday Indian meal. These pure vegetarian recipes are easy and tasty.
- The Sattvic Diet
- Indian Main Course
- Indian Side Dishes
- Indian Rice and Bread
- Indian Snack Recipes
The Sattvic Diet
Many communities in India follow a no onion, no garlic diet regime. The reason for following this particular diet is mainly religious. The other reasons for avoiding onion and garlic could be food allergies or if you are following a sattvic/ayurvedic lifestyle.
On certain Hindu festivals such as Navratri, Janmashtami , Diwali, Sankranti, and many more, the followers eat a sattvic-style meal without onion and garlic.
Here are a few of my favourite Indian main-course and side-dish recipes without onion and garlic. These no-onion, no-garlic recipes are perfect for every special occasion and day-to-day meal.
Indian Main Course
This paneer butter masala recipe is a restaurant style paneer curry .
Phool Makhana Curry is a simple and tasty Indian curry made with foxnuts.
This is a Delhi Style Chana Masala Recipe made without onion and garlic.
Arbi Ki Sabji is a spicy Indian curry made with taro root (arbi).
Delhi Style Matar Kulcha is a pure vegetarian dish with no onion or garlic.
Mathura Style Aloo Ki Sabzi does not require onion or garlic.
Panchmel Dal is a healthy, wholesome dal cooked without onion or garlic.
This dahi potato curry is a pure vegetarian Indian curry.
Moong Dal Pakodi Sabzi is a simple, tasty, unique no onion no garlic recipe.
Pahadi Aloo Paani is a delicious potato curry without onion and garlic.
Moradabadi Dal is a delicious moong dal recipe.
Kurkuri Bhindi is a delicious, gluten-free Indian-style crispy okra/ladyfinger fry .
Dahi Wali Lauki is a bottle gourd curry with curd made without using onion or garlic.
A simple and tasty Brown Chana Masala without onion and garlic.
Indian Side Dishes
Aloo Ke Gutke is a Pahadi-style jeera aloo or masala potato fry.
This Kaddu Ki Sabzi is also known as khatta meetha kaddu.
Kacche Kele Ki Sabji is a South Indian stir fry made with green bananas.
Cucumber Raita is an excellent pure vegetarian Indian side dish.
Potato Roast is a spicy, delicious masala potato fry.
Coconut Chutney is a perfect side dish for no onion no garlic menu.
Easy jeera aloo recipe without onion and garlic.
Sweet and Spicy Pineapple Raita with tadka. Get Recipe
Indian Rice and Bread
Ready in 20 minutes, lemon rice , is a fabulous vegetarian, one-pot meal
Coconut Rice is perfect for accompanying spicy curries.
Palak Puri is an excellent side dish for vegetarian currie s.
This fresh methi paratha has no onion no garlic.
This Matar Ka Paratha is made without onion and garlic.
This is a failproof whole wheat naan recipe without yeast.
This is a tried and tested failproof whole wheat (atta) puri recipe.
Curd Rice is full of probiotic goodness and has no onion or garlic.
Indian Snack Recipes
Kumaoni Bada is a crispy, vegetarian urad dal fritter.
You can store Chunda (sweet mango chutney) for months.
A delicious Sabudana Khichdi with a refreshing green twist
A farali aloo tikki that you can eat while fasting.
Here are guilt-free, air fryer potato chips .
Kosambari is a traditional Indian salad without onion and garlic.
Crispy Banana Chips without onion and garlic in an air fryer.
Khamang Kakdi is a vegetarian Maharashtrian style salad.
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These zucchini fritters are made with wholesome ingredients, making them perfect for anyone following a vegan diet or wanting to enjoy a guilt-free snack.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Vegan Fritters
- Serving Suggestion
- My Tried and True Tips
- Vegan Zucchini Fritters Recipe
Zucchini Fritters are a perfect go-to vegan recipe if you craving something light, crispy, and flavorful. Plus, they’re an excellent way to use up those extra zucchini from your garden apart from making soup !
Why You’ll Love These Vegan Zucchini Fritters
- Healthy & Nutritious: Packed with fibre, vitamins, and plant-based protein, these fritters make for a balanced and healthy snack.
- Crispy & Flavorful: Thanks to the combination of chickpea flour and spices, these zucchini fritters are crispy on the outside and tender on the inside.
- Vegan & Gluten-Free: Whether you’re vegan, gluten-sensitive, or just looking for a wholesome dish, these zucchini fritters cater to a variety of dietary preferences.
Ingredients You’ll Need
Why Zucchini? Zucchini is an incredibly nutritious vegetable. It’s low in calories but rich in essential vitamins and minerals like Vitamin C, potassium, and fibre. Plus, zucchini has a high water content, making it an ideal ingredient for achieving a crispy yet tender texture in fritters without using too much oil.
- Chickpea Flour also known as gram flour or besan, adds protein and helps bind the fritters.
- Ground Flax seed is a plant-based best substitute for egg.
- Carrot is an optional ingredient, but I like the flavour and taste.
- Fresh Herbs: Use a mix of cilantro, parsley, dill, green onion or chives.
- Seasoning is a mix of salt, pepper, oregano, thyme, cumin powder, and chilli flakes.
- Minced Garlic or powder , either of them is fine.
- Baking Powder gives fluffiness and even cooking.
- Olive Oil to pan fry the fritters.
Optional Add-ins:
- Finely chopped red onion for the taste and crunch
- Nutritional Yeast for a cheesy flavour
- Green Chilli or Jalapeno if you like the spicy kick.
How To Make Vegan Fritters
1.Prepare the Zucchini
- Grate the zucchinis using a coarse or bigger hole in the grater. Similarly, grate the carrots.
- Place the grated vegetables in a bowl and sprinkle with a generous pinch of salt. Cover and let them sit for 10 – 15 minutes to release the water.
- After 10 – 15 minutes, use your hands or a clean muslin towel to squeeze out as much water as possible from the vegetables. This step is crucial to avoid soggy fritters. You’ll be amazed at how much liquid comes out!
2.Mix the Batter
- In a large mixing bowl, combine the squeezed-out vegetables, chopped herbs, onion, minced garlic, spices and seasoning.
- Add in the chickpea flour and ground flax. Mix everything together until well combined.
- If the mixture feels too wet, add an extra tablespoon of chickpea flour or corn starch (optional).
3.Shape the Fritters
- Scoop out small portions of the mixture (about 2 tablespoons per fritter) and form them into small patties with your hands. You can flatten them slightly to ensure they cook evenly.
4.Cook the Fritters
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, place the fritters in the pan, leaving some space between each one.
- Cook for 3-4 minutes on each side or until they are golden brown and crispy. Be gentle when flipping to avoid breaking them apart.
- Once cooked, place the fritters on a plate lined with paper towels to absorb excess oil.
Serving Suggestion
- With Vegan Tzatziki: Serve these fritters with tangy vegan tzatziki made from coconut yoghurt, garlic, cucumber, and dill .
- In a Wrap: Use the fritters as the base of a veggie wrap with lettuce, avocado, and your favourite vegan sauce .
- With a Salad: Pair the fritters with a light green salad like fattoush or a couscous salad for a complete meal.
- As an Appetizer serve them with a dipping sauce like spicy vegan mayo or salsa .
My Tried and True Tips
- The key to crispy fritters is to squeeze out water thoroughly from the vegetables. If your mixture is too wet, the fritters will fall apart or become soggy when cooked.
- Adjust the Seasoning: Don’t hesitate to taste the batter before cooking. Adjust salt, pepper, and spices according to your preference.
- Cooking Temperature: Cook the fritters on medium heat. Too high a temperature will burn the outside while leaving the inside raw, and too low won’t give you that desired crispy crust.
More Fritters and Cutlets
- Oats Cutlet
- Vegetable Cutlet
- Paneer Corn Cutlet
- Cheese Rava Cutlet
- Potato Cheese Balls
Ingredients
- ▢ 2 medium size zucchini
- ▢ 1 large size Carrot
- ▢ 1 small size onion, finely chopped
- ▢ ¼ Cup gram flour (besan)
- ▢ 1 tablespoon ground flax (flaxseeds)
- ▢ 1 tablespoon minced garlic
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon fresh thyme or dried thyme
- ▢ ½ teaspoon salt or to taste
- ▢ ½ teaspoon baking powder
- ▢ ¼ teaspoon red pepper flakes
- ▢ ¼ teaspoon crushed black pepper or to taste
- ▢ 4 sprigs dill leaves, finely chopped
- ▢ 2 sprigs spring onion, finely chopped
- ▢ Handful of cilantro, roughly chopped
- ▢ 4 tablespoon olive oil
Instructions
- Grate the zucchini and carrot using a coarse or bigger hole in the grater. you can do the same using a food processor also.
- Place the grated vegetables in a bowl and sprinkle with a generous pinch of salt. Cover and let them sit for 10 – 15 minutes to release the water.
- After 10 – 15 minutes, use your hands or a clean muslin towel to squeeze out as much water as possible from the vegetables. This step is crucial to avoid soggy fritters. You’ll be amazed at how much liquid comes out!
- In a large mixing bowl, combine the squeezed-out vegetables, flour, ground flax, chopped herbs, onion, minced garlic, spices and seasoning. Mix everything together until well combined. If the mixture feels too wet, you can add an extra tablespoon of chickpea flour or corn starch (optional).
- Scoop out small portions of the mixture (about 2 tablespoons per fritter) and form them into small patties with your hands. You can flatten them slightly to ensure they cook evenly.
- Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, place the fritters in the pan, leaving some space between each one.
- Cook for 3-4 minutes on each side or till they are golden brown and crispy. Be gentle when flipping to avoid breaking them apart.
- Once cooked, place the fritters on a plate lined with paper towels to absorb excess oil.
- Serve vegan zucchini fritters with a dip or salad of choice.
Recipe Notes:
- Refrigerate: Store any leftover fritters in an airtight container in the refrigerator for up to 3-4 days. They may soften in the fridge, but you can re-crisp them by reheating them in a pan or air fryer.
- Freeze: These fritters freeze well. Once cooked, let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. Reheat them directly from frozen in a skillet or oven.
Nutrition
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