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 tablespoon
- Red Chilli Powder - 1/4 teaspoon
- Baking Soda -1/4 teaspoon heaped
- Hing - genorus pinch
- Carom Seeds - 1/8 teaspoon
- Oil - 2 teaspoon I used olive oil
- Cookong Spray/oil - to grease I used Pam Olive Oil spray
- Salt - as needed
Instructions
- Preheat the oven to 400 degree Fahrenhait
- In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tablespoon 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
- Bake them for about 20 minutes turning sides in between or until they are crisp and golden brown
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Notes
Instead of 1/4 teaspoon of baking soda, 3/4 teaspoon 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
I let the onions turn brown, as we like crispy onions. You can take it out a little early as well
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Ingredients
Besan/Chickpea flour/Garbanzo flour/Gram flour - 1/2 cup
Onion - 1 thinly sliced
Semolina/ Rice Flour - 2 tablespoon
Red Chilli Powder - 1/4 teaspoon
Baking Soda -1/4 teaspoon heaped
Hing - genorus pinch
Carom Seeds - 1/8 teaspoon
Oil - 2 teaspoon (I used olive oil)
Cookong Spray/oil - to grease ( I used Pam Olive Oil spray)
Salt - as needed
Method:
- Preheat the oven to 400 degree Fahrenhait
- In a bowl add all the listed ingredients and mix well. Sprinkle about 1 tablespoon 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
- Bake them for about 20 minutes turning sides in between or until they are crisp and golden brown
My Notes
- Instead of 1/4 teaspoon of baking soda, 3/4 teaspoon 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
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 🙂
Sure Malar, do try this.. Yes with Idli dosa batter my mom use to prepare kunuku.. Never tried baking them
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
Yes they where crisp. I didn't feel difference between deep fried and baked one..
Awww thanks a ton dear!!! Glad that you liked it... And I'm tempted to make them this week as it's raining here 🙂
I loved it Shruti.. :-)Your pic tempted me a lot and hence tried..
I love it Vidya 🙂 I can eat a full plate 😀
Thanks Linda:-)I wish I can give you dear
Vidya, I have no idea what these are but I know I want some!!! They sound awesome!
Lori, "Pakoda" is Tamil term. They are baked chickpea flour fritters
Healthy pakoda looks awesome vidya just loving it....
Thanks dear:-)
baked.. now that is surly healthy I can try that as I cant eat anything fried too much 🙂
Do try and waiting to hear from you:-)
I made similar pakoda with cabbage just yesterday. 🙂
These onion pakodas look so crispy. beautiful pics!
Wow cabbage pakado sounds intersting:-) will try soon. Thanks poornima
These look yummy!
Thanku:-)
I prefer baking to deep frying anytime. Your pakoda looks delicious and healthy without the addition of all that oil.
Yes baking is such a boon na. With very less oil can enjoy guilt free snack:-)
You are making it easy peasy to indulge.
Happy with the results Aruna:-)oil factor attracted me a lot
It luks jst the ssame... i guess it tastes the same too..wonderful job
Thanks Hasna:-) yes it tasted crispy and delicious
Can you beat that? Amazing :).
Guilt free snack:-)
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.
I am glad that your daughter is experimenting gluten free recipes:-) hope she like this
Me, too. Yum!
Thanks Gina:-)
Rain & onion pakodas: the perfect combo 😀
Thanks Naina:-) yes great combo
Lovely recipe dear! Look so crunchy and tempting!
Thanks Priya:-)
Delicious! What a great recipe. I love that these are baked.
Thanks:-)
oh man, they look positively addicting!
Thanks Liz:-)
Baked pakoda healthy and tasty...will try these...
Thanks Natasha:-) yes crispy baked snack
OMG... I love love pakoras. But scared to fry them. Let me see if I can make them this weekend.
Sure Charu try them:-)
Thanks Sherien:-)
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 🙂
🙂 happy to visit your space and thanks for visiting mine
I tried to make dese but they got stuck on my aluminum foil.. 🙁
Guess greasing is not enough dear.. Pls add some more cooking spray/ oil and try. Was the batter thick?
I absolutely love this recipe Vidya, zucchini would be good too, I must try these for sure!! Thank you for posting 🙂
Lovely, i love this, and been meaning to make some myself. Thanks for sharing this recipe.
Simon
Glad you liked it, thanku:-)
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.
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