I LOVE Indian food!
Ever since I made socca, chickpea flour has become a staple in my house and I have been looking for more recipes to use it in. These baked pakora were a fantastic solution – easy to make, full of veggies and delicious!
If you have eaten Indian lately you know it is not the lightest of meals (at least the westernized version of it) and it may leave you feeling a little bogged down. So if you are looking to skip all the oil but still get some delicious Indian flavor these baked pakora are what you’re looking for! I am not claiming to be replacing the deep fried ones but I can try my darndest!
When I made these I only had about 1/4 of a head of cauliflower so I just increased all the other veggies a bit and they worked out really well, so feel free to play around with the ratios a bit, especially if it means avoiding a trip to the grocery store.
I found using a baking stone will help prevent burning (heat it in the oven for ~10 minutes first while it preheats). I love my baking stone for homemade pizza, crisping up leftovers, homemade free-form bread etc — it is an essential kitchen item for me!
Make sure you watch the pakoras carefully so that they don’t burn and keep your oven fan on.
They also re-heat well in the oven (not microwave) — so hope for leftovers! If you have a baking stone, heat it in a hot oven (~10min), then place the pakora on the hot stone and reheat them in the oven for ~8-10 min at 350-375 F. This will help crisp them up again beautifully.
Baked Pakora Recipe
- 2 cups Chickpea flour (aka - Gram flour, Garbanzo flour, besan)
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp garam masala or curry powder (or~ 2 tbsp of your favorite curry paste)
- 1.5 tsp cumin
- ½ tsp turmeric
- ½ tsp crushed red pepper
- ½ tsp garlic powder or 2 cloves fresh, crushed garlic
- ½ head small cauliflower, chopped into small bite-size pieces (about 3 cups)
- 1 small/medium onion, finely chopped
- ½ cup peas (fresh/frozen)
- 1 large carrot, grated
- 1 small red potato, grated
- Preheat oven to 500F. Grease a large baking sheet very well with your favorite mild, cooking oil
- In a large bowl, mix together dry ingredients (down to the dashes in the ingredient list). Stir in enough water to create a batter, almost pancake-batter consistency, but a little thicker. It took me about 1¼ cups of water. Don't add extra water! If you're using curry paste instead of powder mix it into the batter with the water. Let batter sit.
- Prepare veggies and then dump them all into the batter, mixing well to coat
- Using a tablespoon (the kind you eat with), take scoops of battered veggies and drop onto the well oiled baking sheet
- Bake for 8-9 minutes, then flip and bake another 10 minutes, until golden brown. You can spray or brush them with oil before putting them back in the oven if you're looking to resemble the deep-fried version a little more closely.
- Serve hot with 'Raita' or an Indian tomato sauce or just enjoy them on their own! I like to mix garlicky, tomato sauce with a little greek yogurt or sour cream and some curry paste to taste.