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Love is in my Tummy

Plant-based flavor

August 22, 2016 By Tina Dawson 14 Comments

Baked Onion Pakodas

Baked Onion Pakodas

That’s right! Baked Onion Pakodas. Tastes the same, but with so much lesser oil. Crispy on the outside, soft and spongy on the inside. If you had deep-fried it, it would have been crispy all over, but if a small texture change is the price of healthy, I’d gladly pay it thrice over. Made with chickpea flour and rice flour, this is Vegan + Gluten-free! Yaay!

Baked Onion Pakodas

While it’s a popular snack all over India, in my house (and in several others, I hope) this is also a perfect last minute side for rice and sambar at lunch. On days when you are either out of vegetables or out of time, this pakoda (or Pakora in the North)  comes together in 5 minutes. Just slice some onions (although you can add other vegetables too! I love cabbage and bell peppers), stir it with the flours and seasoning, drop it in oil and lunch is served!

Baked Onion Pakodas

Even now, when I am not in the mood to make a vegetable side to a meal, this is my go-to fix. Even better now, because it’s baked and  I don’t even have to stand over the stove deep-frying them. With steamy rice and spicy sambar, this is just the perfect ticket to culinary heaven!

Baked Onion Pakodas

 

But you must know, nothing deep-fried will ever be as good baked. This one isn’t an exception to that rule either, but it’s very close to the real deal, and I can live with it. And if I can, anyone can, because I am one of those very finicky people! But if you do miss the crispy insides, then once in a while, a little deep-frying won’t set the devils loose! But until you give in to the temptation, these will keep you sated pretty well!

Baked Onion Pakodas

And you know something else? In the name of ‘testing’ – because I only post recipes that I’ve tested and tried at least a bunch of times – I’ve been making these everyday for the past couple of days!  And I am still not tired of it, so I’m going to eat this batch (after shooting, ofc!) as well before my husband gets home and asks for his share! Pakodas and tea makes me evil! 🙂

And why wouldn’t I make these so many times? 1. They are DELICIOUS! and 2. Super easy!

Just throw all the ingredients into a bowl.

Baked Onion Pakodas

Get your hands in there and mix it up!

Baked Onion Pakodas batter

Scoop onto a baking tray, making sure you don’t pack them in tightly. I poke a few holes with my little finger to get the air going in. and BAKE!

Baked Onion Pakodas

It’s been 10 minutes and I can already smell the pakodas! While it’s in the oven, be sure to brew yourself a nice cuppa chai! BTW, aren’t these chalkboard mugs super cute??

Chalkboard mugs

When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.

Baked Onion Pakodas

Created by Tina Dawson on August 22, 2016

Baked Onion Pakodas

  • Prep Time:5m
  • Cook Time:22m
  • Total Time:27m
  • Serves: 2
  • Yield: 6 pakodas

Ingredients

  • 1 c onions, sliced (or 1/2 c onion +1/2 cup cabbage)
  • 1/2 c bell pepper, diced
  • 6 tbsp. chickpea flour (besan)
  • 3 tbsp. rice flour
  • 1/2 tsp. red chilli powder
  • 1/4 tsp. turmeric powder
  • 1/8 tsp. baking soda
  • Salt, to taste
  • 5 -6 curry leaves, shredded
  • 2 -3 tbsp oil
  • 2 tbsp. water

Instructions

  1. Preheat oven to 425°F/220°C. Line a medium baking tray with foil. Brush or spread a little oil.
  2. In a bowl, mix together all the ingredients adding just a teaspoon of water at a time, until a sticky batter is formed.
  3. Drop spoonfuls of the batter onto the baking tray, spreading it a bit so that there are holes in the batter.
  4. Bake at 425°F/220°C for 20-22 minutes until browned. Remove before the edges begin to burn.
  5. Not crispy enough? Reduce oven temperature to 350°F/180°C and bake for another 10 minutes.
  6. Serve hot with ketchup or chutney. And chai, don't forget the chai!
  • Print
Baked Onion Pakodas Pin

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Filed Under: All Recipes, Appetizers, BAKED not Fried, Cuisines, Dips and Sides, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: baked not fried, besan, chickpea flour, pakoda, pakora, Snacks

Previous Post: « Baked Patatas Bravas
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Reader Interactions

Comments

  1. Amit Pattnaik says

    July 22, 2018 at 11:41 pm

    The Onion pakodas look really enticing. Very beautifully captured. Now that the monsoon is here, the evenings (especially those of the weekends) call for such hot and spicy pakodas.. What could be better than just sitting by the balcony and enjoying the rains sipping hot tea and onion pakodas. Thank you so much for the recipe 🙂

    Reply
    • Tina Dawson says

      July 23, 2018 at 10:22 am

      There’s absolutely nothing better than watching the rain, smelling the earth, and eating hot pakodas while sipping hot chai! <3

      Reply
  2. Sheila says

    September 15, 2017 at 1:10 pm

    These look wonderful! And a great treat for my strictly vegan nephew and his family as well. At a recent get together I made began samosas and ran out of wrappers and time, so we decided to simply bake blobs of the filling in the oven. The baked we miss was ctually a bigger hit then the deep-fried ones! We had the vegan food my daughter and I prepared at an inside table, and the mainstream catered meal outside…people kept coming in and snagging the vegan food! It was good! If you haven’t tried meringue cookies made with the liquid from canned chickpeas, give it a try. They were amazing, and I don’t even like macaroons! Thanks for this recipe. Aloo ghobi, the chickpea tofu in your sweet chili sauce, onion pakoras (with scallions subbed for bell pepper), and a biriyani await my next day off!

    Reply
    • Tina Dawson says

      September 15, 2017 at 2:24 pm

      Thanks Sheila! I do love an aquafaba meringue, make them quite often at home. I hope you like the chickpea tofu and the rest! Happy cooking!

      Reply
  3. Lisa says

    August 23, 2016 at 5:08 pm

    I’ve never heard of these, but they sound absolutely amazing! I love all the flavors and ingredients! Yummmmm!!! :mrgreen:

    Reply
    • Tina Dawson says

      August 23, 2016 at 6:46 pm

      Thanks Lisa! I am so glad you found out about these here!

      Reply
  4. Tara says

    August 22, 2016 at 9:19 pm

    These Pakodas look wonderful! I love that you made them baked instead of fried.

    Reply
    • Tina Dawson says

      August 22, 2016 at 9:51 pm

      Thanks a lot Tara! They were really delicious! Hope you try em!

      Reply
  5. Debi at Life Currents says

    August 22, 2016 at 7:43 pm

    These look really good. I’ve never heard of them before, but the recipe looks nice and easy. I must try them!

    Reply
    • Tina Dawson says

      October 17, 2016 at 4:05 pm

      Thanks Debi!

      Reply
  6. Sarah @ Champagne Tastes says

    August 22, 2016 at 7:13 pm

    oh how yummy!!! These look like a perfect afternoon snack!

    Reply
    • Tina Dawson says

      August 22, 2016 at 7:46 pm

      It really is Sarah! Thanks!

      Reply
  7. Derek | Dad With A Pan says

    August 22, 2016 at 5:35 pm

    These look really good, fitting for those mugs too!

    Reply
    • Tina Dawson says

      August 22, 2016 at 5:52 pm

      Aww Thanks Derek!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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