Crispy Baked Pakora – These Crispy Baked Pakoras are the perfect snack. When you’re craving something crispy, flavorful, and satisfying. Made with a combination of almond (or chickpea) flour, all-purpose flour, grated carrots, potatoes, fresh spinach, and aromatic spices. They’re a delicious. And healthier alternative to deep-fried pakoras. This baked version is both easy and guilt-free. Making it an ideal choice. For a crowd-pleasing appetizer.
The first time I made these crispy baked pakoras. Was on a whim for my family. We love traditional fried pakoras. But I wanted to experiment. With a baked version. To keep things lighter. To my surprise. My husband couldn’t believe they weren’t deep-fried. And my child ate them up. Faster than I could make them! Now, it’s become a go-to recipe. For our weekend snacks. It’s a little twist on a classic. That we can’t get enough of.
What makes this Crispy Baked Pakora truly special?
What makes this recipe special? Is how it retains the authentic flavors of traditional pakoras. But with a healthier twist. By baking instead of frying. The mixture of almond or chickpea flour. Combined with fresh vegetables and spices. Results in a crispy, golden-brown texture. That’s bursting with flavor. Plus, they’re gluten-free (if you use chickpea flour) and vegan. Making them perfect. For different dietary needs. Whether as a snack or party appetizer. These baked pakoras are an irresistible treat.
What You Need To Make This Crispy Baked Pakora Recipe?
Almond or Chickpea Flour: Both flours are great options here. Almond flour adds a slightly nutty flavor. While chickpea flour is more traditional. And brings a hearty texture. If you want a more authentic pakora flavor. Opt for chickpea flour.
Carrot & Potato: The grated carrot adds a subtle sweetness. While the potato makes these pakoras filling. And gives them that perfect crispness.
Spinach: A nutritious addition. Spinach not only boosts the health factor. But adds a beautiful pop of green. To these crispy bites.
Curry Powder & Spices: The blend of curry powder, cumin, and turmeric. Gives these pakoras their warm, earthy flavor. And vibrant color. Each bite is packed with spice. Without being too overpowering.
Steps To Make Crispy Baked Pakora:
Step 1: Preheat your oven to 425°F. And don’t forget to grease. That baking sheet. Or line it with parchment paper. To avoid any sticking mishaps later on.
Step 2: In a large bowl. Combine the almond or chickpea flour, all-purpose flour, salt, curry powder, onion powder, chili powder, cumin, and turmeric. This is where. All the flavor magic starts!
Step 3: Add the fresh veggies — the grated carrot, potato, spinach, ginger, and garlic. Don’t forget. To toss in 3 tablespoons of water. Mix it all together. Until everything is well coated. And the batter comes together.
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Step 4: Shape the mixture. Into small balls. Placing them on the baking sheet. With a little space. In between each one.
Step 5: Bake for 23-25 minutes. Or until your pakoras. Turn that perfect golden brown. And are crispy on the outside. Pro tip: Check them after 20 minutes. Just in case. Your oven runs hot.
Step 6: Serve these beauties hot. With your favorite chutney or dip. And enjoy every crunchy, flavorful bite!
Tip:
To ensure your Crispy Baked Pakoras. Turn out as crunchy as possible. Make sure to grate the vegetables finely. Large chunks of carrot or potato. Can hold extra moisture. Making the pakoras soggy. In the middle. Another tip: don’t overcrowd. Your baking sheet! Space them out evenly. So the hot air. Can circulate around each pakora. Ensuring they crisp up beautifully. If you love extra crunch. Broil the pakoras. For the last 1-2 minutes of baking. Keeping a close eye. To avoid burning. Serve them hot — that’s when they taste the absolute best. With a crispy outside. And tender inside. And don’t forget. A good chutney to dip!
Frequently Asked Questions:
Can I make these pakoras gluten-free?
Yes! You can substitute the all-purpose flour. With more chickpea flour. Or a gluten-free flour blend. Chickpea flour keeps them traditional. And gluten-free. While adding a wonderful flavor and texture.
How do I store leftover pakoras?
These pakoras can be stored in an airtight container. In the fridge for up to 3 days. To reheat, simply pop them. In a preheated oven at 350°F. For about 5-7 minutes. To get them crispy again.
Can I freeze them?
Absolutely! You can freeze them after baking. Let them cool completely. Before placing them. In a freezer-safe bag or container. To reheat, bake directly from frozen. At 375°F for 10-15 minutes.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Baked Pakora
Ingredients
- ½ c almond flour or chickpea flour
- ½ c all-purpose flour
- 1 tsp salt
- 1 ½ tsp curry powder
- 1 tsp onion powder
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp turmeric powder
- 2 large carrots grated
- 1 potato grated
- ½ c fresh spinach finely chopped
- A handful of fresh cilantro or mint chopped
- 1 inch of fresh ginger grated
- 1 garlic clove minced
- 3 tbsp water
Instructions
- Preheat your oven to 425°F. And prepare a baking sheet. By either greasing it well. Or lining it. With parchment paper. For easier cleanup.
- In a large mixing bowl. Combine both the almond (or chickpea) flour. And all-purpose flour. With the salt, curry powder, onion powder, chili powder, cumin, and turmeric. Stir until all the dry ingredients. Are well mixed.
- Add the grated carrots, potato, spinach, ginger, and garlic. To the dry mixture. Pour in the water. And stir everything together. Until you have. A thick, cohesive batter.
- Form the batter. Into small balls. Using your hands. Or a spoon. And place them evenly spaced. On the prepared baking sheet.
- Bake the pakoras. For 23-25 minutes. Or until they're crispy. And golden. On the outside.
- Serve your crispy pakoras hot. With your favorite chutney or dip. For a delicious, crunchy snack!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
