Crispy Baked Onion Pakodas (Fritters)
You will never believe these onion pakodas or fritters are baked in the oven and not fried! Now you'll never have to say no. Enjoy the crispiest baked onion pakodas guilt-free anytime you want.
Servings: 4 Portions
Equipment
- Oven
Ingredients
- 3 Onions large , spiralized or sliced thinly
- 1/2 cup Chickpea Flour Besan
- 1/4 cup Rice Flour
- 2 tablespoons Oil + Extra for brushing
- 2 Green Chillies finely chopped
- 1/2 teaspoon Red Chilli Powder
- 1/2 cup Water +1 tablespoon
- Salt to taste
Instructions
- Pre-heat oven to 200C. Line a baking sheet with a silpat or greased parchment paper.
- Combine all the ingredients in a bowl till there are no lumps. The batter might be slightly runny which is okay. It should just about coat the onions.
- Take a tablespoonful of onion batter at a time, shaking off any dripping batter and place them on the sheet at equal distance.
- Bake in the oven for 22 minutes till cooked through and the top is golden brown. Half way through, at about 15 minutes, brush the pakodas with oil and continue baking.
- Serve immediately with ketchup and coriander chutney. Storing these onion pakodas for later makes them soggy so eat immediately. Which is not a problem if you like to stuff your face like me.
Notes
- Use thinly sliced veggies. I actually spiralized (Buy a spiralizer here) my onions so that I get them super duper thin. That ways they cook faster and crisp up real nice.
- Use a mixture of besan (chickpea flour) and rice flour. The chickpea flour binds nicely and the rice flour adds extra crispness.
- This takes about 22 minutes in the oven at 200C. The time may vary depending on the capacity of your oven.
Nutrition
Calories: 196kcal | Carbohydrates: 26g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 89mg | Potassium: 247mg | Fiber: 4g | Sugar: 6g | Vitamin C: 10mg | Calcium: 26mg | Iron: 1mg