Traditionally a deep-fried Indian street food, these Baked Pakoras are the healthier option, but still just as crisp and flavoursome. For as long as I’ve known pakoras, they’ve been delicious, full of flavour, crispy, golden, made with an array of yummy vegetables, diversely textured….and fried.
What I love about pakoras as a crispy breaded fritter, is that the batter is made from chickpea flour and is gluten-free with higher levels of protein, and now that there’s a low-fat version, it couldn’t get any better – for me anyway!
When I told my mum she was in shock and disbelief, so much so that I had to video call her with the proof! I think she hasn’t gotten around to making these, probably taking her a while to let the news about this new baking principle settle in! Pakoras can be made using many types of vegetables – I really like the way cauliflower tastes in these, hence that’s what I used.
Questions about Baked Pakoras
How to make Baked Pakoras? To make Baked Pakoras, you will need vegetables such as cauliflower or broccoli florets, or sliced vegetables such as aubergine or potatoes. To a bowl, add chickpea or gram flour, turmeric, ground cumin, garam masala and salt. Mix in water, salt and crushed garlic and whisk into a batter. Add chopped coriander. Then coat the vegetables in the batter and place on a baking tray lined with greaseproof paper. Spray with a little oil then bake for 30 minutes, flipping over halfway.
Are pakoras gluten-free? Pakoras are typically gluten-free since they are made with chickpea or gram flour which is sourced from pulses rather than grains such as wheat or barley.
Any vegetable can be used to make pakoras, though I find, vegetables best suited to this recipe are aubergine, potatoes, cauliflower and broccoli. Some vegetables will take longer than others to cook, so the cooking time may need to be extended or shortened.
The pakoras can also be fried, though they will have a higher fat content.
These pakoras are…
Baked Pakoras Recipe
Ingredients for baked pakoras:
- 100g chickpea flour
- 1 clove crushed garlic
- 1 large head cauliflower prepared into florets
- 1 tsp turmeric
- ½ tsp ground cumin
- ½ tsp garam masala
- 100 ml water
- Salt to taste
- Handful fresh chopped coriander
- Preheat oven to 200℃.
- Combine the water and chickpea flour to make a runny batter.
- Add the garlic, spices, salt and coriander and mix evenly.
- Lightly coat the cauliflower in the batter and place on a baking tray lined with greaseproof paper.
- Spray with a dash of rapeseed oil and bake for 30 minutes, flipping over halfway.
Made this Recipe?
If you had a go at these Baked Pakoras please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like Indian food…
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Big Thanks to…
Swasthis Recipes for their inspiration in helping me to create this recipe. You can find their version here.