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Baked Pakoras n’ Khadi

We often prepare pakoras deep fried in oil. This time around we wanted to try an alternate way. Still with the same ingredients and process for pakoras but baked in oven instead of deep frying in oil. Additionally, made Khadi to go with.


To prepare pakoras:

Besan – chick peas flour – 1cups
Rice flour – 1/4th cup
Onion – 1 small/medium – chopped into small pieces
spring onions – (optional) – 2 to 3
green chilli – 1 or two
cilantro (kotthambari soppu / ) – 3 or 4 strands
curry leaves – 2 or 3 leaves
salt – as required (optional)
Red chilli powder – 1 tsp
Jeera – 1 tsp
asafoetida (hing) – a pinch
Olive Oil (optional) – 1 tblspoon
water – 1 cup or a little more


Chop Onion, green chillies, cilantro, curry leaves into small pieces. you may choose to add any other vegetables like potatoes, beans, peas, etc
Mix flour, chopped vegetables, salt, hing, jeera, red chilli powder, olive oil together in a bowl. Add water a little at a time till you get to a consistency of paste – not too watery and not to think either – but paste consistency towards the thicker side would be ideal.

Get a oven tray (either non-stick metal  or made of aluminum foil), spray/smear a little oil / butter around the sides. scoup the batter into the tray.

Pre-heat oven to 400 deg F. place the tray for about 30 to 40 minutes or till pakoras get golden brown. you may have to turn them around to ensure they are baked on both sides. Attached snapshot shows two on right side turned upside down.

while pakoras being baked, start preparing for Khadi.

To Prepare Khadi:

Yogurt – 1 to 2 cups
besan – chick peas flour – a quarter cup
turmeric – half tsp
mustard seeds – 1 tsp
jeera – 1 tsp
red chilli powder – a pinch
salt – as required (optional)
cilantro – 3 strands
curry leaves – 2 to 3
olive oil – 1 teaspoon


pour a cup of plain yogurt in a bowl. add a pinch of red chilli powder, a half tsp of turmeric powder, besan flour, salt (optional) and mix well. Prepare a tadka in another bowl. To prepare tadka, place a skillet / bowl on cooking range on a medium flame, pour a tsp of olive oil and allow it to heat up. add a tsp of mustard seeds and wait for it to sizzle. add a tsp of dal (chana + urad), chopped chili if rquired, and curry leaves. add a pinch of hing (asafoetida) for flavor, and a teaspoon of jeera. now add the yogurt mix that was prepared in another bowl into tadka vessel. allow it to warm up for few minutes on a low/medium flame. and keep it aside. garnish with chopped cilantro, curry leaves, grated ginger, if you prefer.

Check the pakoras in oven, intermittently so it doesn’t get charred.

once ready, serve warm – put a pakora in a bowl and add khadi (yogurt prepared above).


Pakoras turned out crisp and it was a great combination to eat ‘em with khadi. the only drawback was it took a little longer in oven compared to what it would have taken if deep fried in oil on stove top 🙂

Any suggestions? please write your comment below 🙂

February 8, 2010 Posted by | Chaat, Foods and Recipes, Yogurt | , | Leave a comment