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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 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!

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Comments

  1. 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

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

      Reply

  2. 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

    • 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

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