The Baked Pakora
Servings Prep Time
4Servings 25Minutes
Cook Time
40Minutes
Servings Prep Time
4Servings 25Minutes
Cook Time
40Minutes
Ingredients
  • 1 sweet onion(small)
  • 1 russet potato
  • 2 1/2cup cauliflower
  • 1/3 cup spinach
  • 1/3cup cilantro
  • 1/2tsp salt
  • 2pods cardamom
  • 1tsp black pepper(heaping)
  • 1/4tsp cayenne(heaping)
  • 1/2tsp mango powder(heaping)
  • 1/2tsp cumin
  • 1tsp turmeric(heaping)
  • 1 1/3cup chickpea flower(also called gram flour and besan atta)
  • 1 1/2 tbsp rice flour
  • 1/4tsp baking soda
  • 3/4cup water
  • 1-2tbsp canola oil
Instructions
  1. Thinly slice onion, peeled potato, cauliflower, spinach and cilantro
  2. Place sliced onion in large bowl, add salt and mix well with a spatula. Add potato, cauliflower, spinach and cilantro
  3. Open cardamom pods, discard shell and crush seeds with a mortar and pestle. Add black pepper, cayenne, mango powder, cumin, turmeric and cardamom to bowl and mix
  4. Slowly add chickpea flower, rice flour and baking soda to bowl. Mixture should appear dry. Slowly add some of the 3/4 cup water, mix well and add remaining water to create a thick batter that lightly coats the vegetables
  5. Place oven rack in center slot and preheat oven to 410 degrees F. Using your hands and a spoon or spatula, scoop batter onto a well oiled baking sheet into small clusters
  6. Once pakoras are formed, lightly spray or baste with canola oil and bake 25 minutes
  7. Increase oven heat to 420 degrees F, flip pakoras, lightly baste or spray with canola oil and bake additional 10-15 minutes until golden brown and crispy
Recipe Notes

Serve with your favorite chutney

The Baked Pakora