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Baked Onion Pakoda/ Pakora /Fritters

August 4, 2014 By Vidya Srinivasan 59 Comments

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IMG_8909 Two weeks back it was raining, and both hubby and I felt like having some pakoda. But the calorie factor alarmed us. Hubby suggested trying some baked pakoda, like Baked besan Bonda.  As the consistency of batter differs for both, I googled for some tips, and saw Shruti’s baked pakoda recipe. Her pakodas attracted me a lot, and I tried them with few changes

Ingredients

Besan/Chickpea flour/Garbanzo flour/Gram flour – 1/2 cup

Onion – 1 thinly sliced

Semolina/ Rice Flour – 2 tbsp 

Red Chilli Powder – 1/4 tsp

Baking Soda -1/4 tsp heaped

Hing – genorus pinch

Carom Seeds –  1/8 tsp

Oil – 2 tsp (I used olive oil)

Cookong Spray/oil – to grease ( I used Pam Olive Oil spray)

Salt – as needed

IMG_8914 Method:

  • Preheat the oven to 400 degree Fahrenhait
  • In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tbsp of water
  • Add aluminum foil to the baking tray and grease with cooking spray
  • Take small portion and place it in such a way they don’t overlap

IMG_8880

  • Bake them for about 20  minutes turning sides in between or until they are crisp and golden brown

IMG_8900

My Notes

  • Instead of 1/4 tsp of baking soda, 3/4 tsp of baking powder can be used
  • I let the onions turn brown, as we like crispy onions. You can take it out a little early as well

Filed Under: Baked Indian snacks, Indian Snack, Kids after school snacks, Oven Recipes Tagged With: bajiyas, crispy snack, free, fritter, healthy, how to make, less, no, oil, oven, Quick, s, snack, tea, time, variety

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Comments

  1. Malar says

    August 5, 2014 at 00:00

    I tried once with mixing some dosa flour also , didn’t work out 😛 yours looks fabulous , I have to try it soon , very nice dear 🙂

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:56

      Sure Malar, do try this.. Yes with Idli dosa batter my mom use to prepare kunuku.. Never tried baking them

      Reply
  2. derekthezenchef says

    August 5, 2014 at 00:13

    They look pretty crispy, are they? Too bad I don’t have an oven now to try it! Also, kudos for reducing the calories by baking (a la “eating for longevity” post). Best,
    D

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:55

      Yes they where crisp. I didn’t feel difference between deep fried and baked one..

      Reply
  3. Shruti says

    August 5, 2014 at 00:32

    Awww thanks a ton dear!!! Glad that you liked it… And I’m tempted to make them this week as it’s raining here 🙂

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:53

      I loved it Shruti.. :-)Your pic tempted me a lot and hence tried..

      Reply
  4. lapetitepaniere says

    August 5, 2014 at 00:44

    I love it Vidya 🙂 I can eat a full plate 😀

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:52

      Thanks Linda:-)I wish I can give you dear

      Reply
  5. Lori says

    August 5, 2014 at 00:45

    Vidya, I have no idea what these are but I know I want some!!! They sound awesome!

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 12:13

      Lori, “Pakoda” is Tamil term. They are baked chickpea flour fritters

      Reply
  6. Chitra Jagadish says

    August 5, 2014 at 01:43

    Healthy pakoda looks awesome vidya just loving it….

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 12:11

      Thanks dear:-)

      Reply
  7. Bikramjit says

    August 5, 2014 at 04:57

    baked.. now that is surly healthy I can try that as I cant eat anything fried too much 🙂

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 12:09

      Do try and waiting to hear from you:-)

      Reply
  8. Poornima says

    August 5, 2014 at 05:02

    I made similar pakoda with cabbage just yesterday. 🙂
    These onion pakodas look so crispy. beautiful pics!

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 12:07

      Wow cabbage pakado sounds intersting:-) will try soon. Thanks poornima

      Reply
  9. MamaD1xx4xy says

    August 5, 2014 at 05:37

    These look yummy!

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 12:06

      Thanku:-)

      Reply
  10. thesunshinewindow says

    August 5, 2014 at 06:03

    I prefer baking to deep frying anytime. Your pakoda looks delicious and healthy without the addition of all that oil.

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 12:05

      Yes baking is such a boon na. With very less oil can enjoy guilt free snack:-)

      Reply
  11. Aruna Panangipally says

    August 5, 2014 at 07:19

    You are making it easy peasy to indulge.

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 11:54

      Happy with the results Aruna:-)oil factor attracted me a lot

      Reply
  12. Hasna says

    August 5, 2014 at 08:07

    It luks jst the ssame… i guess it tastes the same too..wonderful job

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 11:53

      Thanks Hasna:-) yes it tasted crispy and delicious

      Reply
  13. simplyvegetarian777 says

    August 5, 2014 at 09:49

    Can you beat that? Amazing :).

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 11:47

      Guilt free snack:-)

      Reply
  14. Gina says

    August 5, 2014 at 12:22

    How exciting! Gluten free and baked onion Pakoda. My daughter is experimenting with a gluten-free diet and finding that she likes it. I know she will appreciate this recipe.

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:50

      I am glad that your daughter is experimenting gluten free recipes:-) hope she like this

      Reply
      • Gina says

        August 5, 2014 at 15:31

        Me, too. Yum!

        Reply
        • Traditionally Modern Food says

          August 5, 2014 at 22:42

          Thanks Gina:-)

          Reply
  15. spiceinthecity says

    August 5, 2014 at 12:26

    Rain & onion pakodas: the perfect combo 😀

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 13:48

      Thanks Naina:-) yes great combo

      Reply
  16. cpriya78 says

    August 5, 2014 at 21:45

    Lovely recipe dear! Look so crunchy and tempting!

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 22:40

      Thanks Priya:-)

      Reply
  17. HostessAtHeart says

    August 5, 2014 at 22:42

    Delicious! What a great recipe. I love that these are baked.

    Reply
    • Traditionally Modern Food says

      August 5, 2014 at 22:43

      Thanks:-)

      Reply
  18. Liz says

    August 5, 2014 at 23:32

    oh man, they look positively addicting!

    Reply
    • Traditionally Modern Food says

      August 6, 2014 at 10:53

      Thanks Liz:-)

      Reply
  19. natasha says

    August 6, 2014 at 06:27

    Baked pakoda healthy and tasty…will try these…

    Reply
    • Traditionally Modern Food says

      August 6, 2014 at 10:38

      Thanks Natasha:-) yes crispy baked snack

      Reply
  20. Charanya says

    August 6, 2014 at 17:24

    OMG… I love love pakoras. But scared to fry them. Let me see if I can make them this weekend.

    Reply
    • Traditionally Modern Food says

      August 6, 2014 at 22:26

      Sure Charu try them:-)

      Reply
  21. Traditionally Modern Food says

    August 7, 2014 at 10:04

    Thanks Sherien:-)

    Reply
  22. polianthus says

    August 7, 2014 at 12:38

    love this baked not fried perfect 🙂 thanks for popping by my blog and liking the article on procrastination, from your blog I suspect you are more of a target tigger than a procrastinator but one never can tell 🙂

    Reply
    • Traditionally Modern Food says

      August 7, 2014 at 21:34

      🙂 happy to visit your space and thanks for visiting mine

      Reply
  23. saumua says

    September 5, 2014 at 21:18

    I tried to make dese but they got stuck on my aluminum foil.. 🙁

    Reply
    • Traditionally Modern Food says

      September 5, 2014 at 21:55

      Guess greasing is not enough dear.. Pls add some more cooking spray/ oil and try. Was the batter thick?

      Reply
  24. Chef Amy at Remke Markets says

    October 2, 2014 at 10:42

    I absolutely love this recipe Vidya, zucchini would be good too, I must try these for sure!! Thank you for posting 🙂

    Reply
  25. plasterers bristol says

    April 12, 2015 at 07:12

    Lovely, i love this, and been meaning to make some myself. Thanks for sharing this recipe.

    Simon

    Reply
    • Traditionally Modern Food says

      April 13, 2015 at 22:19

      Glad you liked it, thanku:-)

      Reply
  26. Jay says

    December 6, 2017 at 23:51

    Hi thanks for the recipe. I made this today. It turned soggy minutes after they were out of the oven. I baked them in preheated oven at 400f for 20mins. Flipped them over after 10mins. I eventually fried them for few seconds. Any idea wher i went wrong? Also i dint have carrom seeds…so i skipped it.

    Reply
    • Vidya Srinivasan says

      January 17, 2018 at 16:53

      So sorry to hear that. At times onion mixed with salt ooze out water not sure if it happened and made the pakoda soggy. did u grease it with enough oil? Carrom seeds is optional.

      sorry for late reply, I took a break from blogging

      Reply

Trackbacks

  1. Baked Uppu Seedai | Traditionally Modern Food says:
    August 18, 2014 at 23:09

    […] and this time even stronger! My sis casually asked me why can’t I bake seedai, like baked Pakoda and Bonda, so that mom won’t get scared with me using hot oil for seedai. Why didn’t […]

    Reply
  2. Baked Rice Cracker | Traditionally Modern Food says:
    September 7, 2014 at 23:22

    […] a weekend evening, felt like having some quick snack. I fist thought of doing Baked Besan Bonda/ Baked Onion Pakoda, but I didn’t have enough Besan flour. I also didn’t have enough patience to soak and […]

    Reply
  3. Spinach Pakoras (Baked) | Malar's Kitchen says:
    September 20, 2014 at 17:31

    […] preparing pakora and did not want to have the deep fried one’s. Ever since Vidya posted her Onion Pakora, I wanted to try the same way. So all credit goes to my dear friend 🙂 Completely a guilt free […]

    Reply
  4. Paal Kesari | Traditionally Modern Food says:
    September 30, 2014 at 22:17

    […] Having a sweet tooth, sis and I ask Amma to frequently prepare kesari with any snack like bhajji, pakoda , Bonda etc. My mom used to tease us asking “Entha Mapalai varar ungala parka ;-)” In […]

    Reply
  5. Baked Corn Tortilla Chips | Traditionally Modern Food says:
    February 2, 2015 at 22:11

    […] like having some crispy snack. When I was thinking what to do, many recipes came to my mind like Baked Pakoda, baked bonda, baked bread roll, baked bread Tikki but all those recipes demanded some work, lazy me […]

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  6. Guilt Free snacks says:
    December 4, 2015 at 00:05

    […] started baking my favorite snacks like Pakoda, vadai, bonda, cutlet etc. Oil is still used, but instead of stopping everything in a day, I […]

    Reply
  7. Tofu Cake | Tofu Cutlet | Tofu Patties | Traditionally Modern Food says:
    February 12, 2016 at 17:29

    […] varieties but once in a week she prepares some  special snacks. Well, deep fried snacks like Pakoda, bonda, bhaji, Chips, Thattai, mixture etc are considered to be special for us. Those days Puff and […]

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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