Indian takeout is one of my favorite guilty pleasures and no order is complete without some pakora! Crispy little fritters made from vegetables, herbs, and spices, pakora packs quite a punch for a bite-sized treat. They’re a popular street food in India and it’s easy to see why once you taste them.
I wanted to try my hand at making them at home, but there was just one hangup… I don’t love deep frying. It’s messy, often smelly, and makes me realize just how unhealthy my choices are. That’s what led me to try Baked Pakora. And, wow, I’m glad I did!
Just like the original fried treats, these baked pakora came out crispy on the outside and tender on the inside. Carrot, potato, spinach, and cilantro are mixed together with a blend of spices and flour. Water is then added a little at a time until everything comes together in a workable batter. The batter is rolled into small balls and spaced out on a greased baking sheet. The little fritters are then cooked at a nice and hot 425 degree Fahrenheit for about 25 minutes. When they’re good and crispy you know they’re done and ready to be served!
While these Baked Pakora naturally made the perfect appetizer for homemade Indian dishes, they also make for a delicious snack any time of day. If you have any leftovers (unlikely), they’re best reheated in the oven, rather than the microwave. That way they’ll crisp up instead of turning mushy. I can’t keep my hands off of them and usually end up ruining my appetite for the main meal. They’re too tasty!
Makes 12 Pakora
15m prep time
25m cook time
- ½ cup almond or chickpea flour
- ½ cup all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons curry powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon turmeric
- 2 large carrots, grated
- 1 potato, grated
- ½ cup packed fresh spinach, chopped
- 1 handful fresh cilantro or mint, chopped
- 1 inch fresh ginger, grated
- 1 clove garlic, minced
- 3 tablespoons water
- Preheat oven to 425 degrees F and thoroughly grease a baking sheet or line with parchment paper.
- In a large bowl, mix together both flours and all of the dried seasonings.
- Once the dry ingredients are combined, add the carrot, potato, spinach, ginger, garlic, and water to the bowl and stir until the batter comes together.
- Roll or spoon the batter into small balls and space evenly on the baking sheet.
- Bake for 23-25 minutes or until crisp.
- Enjoy hot out of the oven and dip in your favorite chutney.
Recipe adapted from Kindearth.net