Baked Pakora



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

Baked Pakora
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: ~50 pakora
  • 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
  1. Preheat oven to 500F. Grease a large baking sheet very well with your favorite mild, cooking oil
  2. 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.
  3. Prepare veggies and then dump them all into the batter, mixing well to coat
  4. Using a tablespoon (the kind you eat with), take scoops of battered veggies and drop onto the well oiled baking sheet
  5. 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.
  6. 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.

43 Comments || Baked Pakora

  1. Joan Uhrig

    Am going to make these as soon as i get chick pea flour. I too, love East indian food and have since Lori was in grade 3 and had an East Indian teacher who made Naan for the class

    • Oh great, yes chickpea flour is a great thing to keep in the pantry (or freezer if you don’t use it a lot). I love naan too, I am hoping to make some soon! I wish my teacher made me naan in school, lucky girl!

  2. I also love Indian food and have loads of chickpea flour in my pantry! Woo-hoo!

  3. I love Indian food and these look amazing! I don’t know if I agree that all RD’s know their food…I’m an RD and a foodie. I work with many RD’s and not many of them seem to be foodies, or they are so obsessed with the fat, kcals, sugar, or other “health” factors in every bite they take that they don’t allow themselves to really enjoy good food. RD’s may be nutrition experts but we’re not always good food experts!

    • Thank you! And thanks for your comment. I have found most the RD’s I know are true foodies that really enjoy good food! … but I have also come across some that just take all the fun out of food like you mentioned. Food offers pleasure, culture and traditions and should be enjoyed in a healthy way … which means not analyzing EVERYTHING that you eat and enjoying good food with friends and family! I hope you like the pakoras:)

  4. These look so good, Melissa. I will definitely be trying this recipe!!!

  5. I love Indian food! I’m putting this on my food ‘to do’ list :)

  6. Christina Grieve

    I googled “baked pakora” and your site was one of the first hits :)

    These were delicious… I thought they weren’t salty enough but then I realized I forgot to add salt haha.

  7. caz

    Hoping you still read these…. I love these! So yummy. I made far more than I needed though… (I would have cooked them all but I would eat all the extras! Total Fatty!) CAN YOU FREEZE THE BATTER AND VEGGIES MIX IN BALLS THEN COOK AFTER??

    • Hey Caz, So happy you love these pakoras as much as I do! I have not tried freezing the batter in balls… it might not work great with the cauliflower, but you could try. If you do let me know how it works out. Good luck!

    • gavini k khaleel

      You can freeze them after you cook it….heats up fine in the oven

  8. Is it possible to use regular wheat flour? or will it not turn out?

  9. B

    Hi can you freeze these lovely treats? X

    • Hi Beverley, Yes! For sure. Although I would recommend freezing the batter and then baking them after thawing it. You can freeze the pakoras too, but reheat them in the oven not the microwave. Enjoy! ~ Melissa

  10. cindy

    I find chickpea flour bitter, is that normal? I use Bob’s Red Mill. I keep it in the freezer until I need it.

    • Hi Cindy, I find some brands more bitter than others. You could try a different one. Also, if the batter isn’t fully cooked it’s more bitter to me. Good luck! Thanks for the comment :)

      • cindy

        Thank you, can you recommend a brand?

        • You’re welcome! I have only used various bulk brands — so I can’t recommend a specific brand. Sorry!

          • JD

            Hi Mellisa
            I made these for Christmas brunch. They were a hit! Too busy for the chopping part though so I pulsed the veggies, except the peas, with water in the blender.
            Turned out great. Just another tip, I ground dried chickpeas into flour ( very dry blender). This way you have fresh and only what you need.

          • Hi JD,

            Great idea! The chopping can take a while sometimes. Glad that worked out for you. Happy holidays!


        • Kareena

          I can recommend that you go to a local Indian/Asian store and ask for Besan (BAY-suhn)/Gram flour. I am Indian (NRI living in United States) so I think I know. Traditional/”real” is usually better. Thanks!

          • Leena

            Hi! Just a note to those of you that may be gluten free/celiac. Most besan in the Indian/Asian stores have been processed in a facility that also processes or packages wheat so I being celiac never purchase any flours from an Indian store. If that’s not an issue, the price is definitely better at Indian stores.

  11. Alamelu

    I made the pakoda. Taste was amazing but all the juice got stuck on my baking pan and burnt. Quickly I transferred to another pan and baked the other side. Next time I will use parchment paper in the baking sheet. I also want to try baking it in a 9/13 pan? What’s your thought.

    • I think that sounds like a great idea! I hope it works out better for you.

  12. Fatima

    This Is the best recipe… Very Thankful to the Melissa! JazakAllah!

  13. Katheirne

    Very yummy! I skipped the potatoes and added cilantro and spinach. One suggestion – use warm water, and make sure you let the batter sit for at least 30 minutes so the chick peas can do their thing. Otherwise the batter can be a bit grainy and it will be hard to form the pakoras.

  14. Ana

    What is socca? The link goes to a private WordPress page?

  15. Carol

    A couple of things, first of all, thank you for this recipe, awesome flavours! Mine turned out a little flat, almost cookie shaped after baking, even though I dropped them from a spoon and they didn’t start out looking that way. I wonder if my batter was too thick? Or something to do with the amount of baking powder? I doubled the recipe. Also has anyone tried making these in muffin tins?

  16. Brad

    right honestly is that a typo when wrote it took you 1 and a quarter cups of water to get the right batter consistency lmao?

    I made these and they’re absolutely amazing and delicious would make again. although I added a lo of extra Gram flour and some extra spices along with it bevause I… 🚝 I added over a cup of water without adding it little by little hahaha 🙊 yumma though!

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