Crispy Baked Vegetable Pakoras
These oven-baked vegetable pakoras are a healthy, gluten-free snack packed with chickpea protein, fiber-rich veggies, and aromatic spices. Quick to prepare, oil-free, and golden-brown crisp, they’re perfect as an appetizer, side dish, or meal-prep-friendly treat.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 Baking sheet
- Parchment paper (enough to line the tray)
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
- 1 ½ cups chickpea flour besan
- ½ teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 small red onion halved and thinly sliced
- 1 medium red chili pepper diced (optional: remove seeds for less heat)
- ½ small broccoli head about 1 cup, chopped into small florets
- ¾ – 1 cup water
Instructions
- Preheat the Oven for Perfect Crispiness: Begin by preheating your oven to 425°F (220°C). Preheating ensures that your pakoras start cooking immediately and develop a golden, crispy exterior rather than steaming in the pan. While the oven warms, line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Make sure the parchment lies flat with no folds or wrinkles.
- Prepare the Dry Spice Mix: In a large mixing bowl, combine 1 ½ cups of chickpea flour, ½ teaspoon of salt, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric powder. Stir these ingredients thoroughly to create an even spice blend. The chickpea flour provides protein and structure, while the cumin and turmeric add warmth, color, and subtle earthy flavor.
- Make a Smooth Batter: Gradually pour in ½ cup of water and begin whisking to form a smooth batter. Slowly add 1 tablespoon of water at a time until the mixture reaches a consistency slightly thicker than pancake batter. The batter should be thick enough to hold the vegetables together but still pourable. Avoid lumps by whisking gently but thoroughly.
- Test the Batter Consistency: Scoop a small spoonful of the batter onto a plate. If it spreads too thin and cannot hold its shape, it’s too runny. In this case, gradually fold in a little more chickpea flour until the batter thickens. Proper consistency is key to ensuring your pakoras remain intact during baking.
- Prepare the Vegetables: While the batter rests for a few minutes, chop and prepare the vegetables. Slice 1 small red onion in half and thinly slice it. Dice 1 medium red chili pepper, removing seeds if you prefer milder pakoras. Chop ½ a small broccoli head into small florets, about 1 cup. Ensuring all pieces are roughly uniform helps the pakoras cook evenly.
- Combine Vegetables with Batter: Gently fold the sliced onion, chili, and broccoli florets into the chickpea batter. Use a spatula or large spoon to coat the vegetables evenly with the spiced batter. Take care not to overmix, as this can make the pakoras dense rather than light and fluffy.
- Portion the Pakoras on the Baking Sheet: Using a large spoon or a small ¼-cup measuring cup, drop 6 evenly spaced mounds of the batter onto the prepared baking sheet. Leave a small gap between each portion so that the heat circulates freely, allowing each pakora to crisp properly. Smooth the tops slightly with the back of the spoon if desired.
- Bake Until Golden Brown: Place the baking sheet in the preheated oven. Bake for 15 minutes, checking halfway to ensure even cooking. The pakoras should firm up, turn a beautiful golden brown, and develop a lightly crisp crust. Avoid opening the oven frequently, as this can lower the temperature and affect texture.
- Cool Slightly Before Serving: Once baked, remove the pakoras from the oven and allow them to cool on the tray for 2–3 minutes. Cooling slightly helps the pakoras firm up even more, making them easier to handle. Serve warm for the best texture and flavor.
- Optional Serving Tips and Enhancements: Pair your baked pakoras with fresh chutney, yogurt dip, or a squeeze of lemon to enhance flavor. They also make a delightful addition to salads, wraps, or as a side for a light lunch or dinner. These pakoras can be stored in an airtight container for 4–5 days in the refrigerator or frozen for up to 3 months for later enjoyment.
Notes
- Always check the batter consistency before adding vegetables; it should be slightly thicker than pancake batter to hold the shape while baking.
- Chickpea flour absorbs moisture over time, so be ready to adjust with a tablespoon of water or flour if needed.
- Cut vegetables into uniform small pieces to ensure even cooking and a consistent texture.
- Use parchment paper to prevent sticking and help with easy cleanup.
- These pakoras are best enjoyed warm but can be reheated for a crisp snack later.
